I tried Gordon Ramsay's 10-minute steak-sandwich recipe. It was delicious but took me almost an hour to make.

Gathering ingredients was surprisingly tricky, as Ramsay didn't always specify how much of each ingredient I would need in his video.

I ended up buying a pound of steak, one large red onion (he used two small ones in his video), and two large portobello mushrooms.

I substituted the bavette cut for the very similar flank steak, and grabbed arugula instead of watercress, but kept the rest of the ingredients the same.

I also took stock of the cookware and kitchen gadgets I needed. I didn't have a grill pan for my stovetop, so I used two cast-iron skillets instead.

I poured a generous amount of olive oil on the bread and sprinkled it with a healthy serving of salt, pepper, and red-pepper flakes.

Meanwhile, I heated up both cast-iron skillets and put half of the bread in each skillet (since it was too big to fit in one). Copying Ramsay's technique, I used a bowl to push the bread down and help it sear.

I prepped the flank steak by sprinkling plenty of salt and pepper on it, per Ramsay's suggestion to add more seasoning than I'd think I'd need.

As much as I love steak, I don't usually make it at home because I'm scared of overcooking it — but it turns out that I had to worry about other ingredients getting overcooked, too.

I turned to pull my sandwich bread off the cast iron skillet — and realized one was almost burned in places while the other had the perfect golden shade. I was annoyed at myself for not checking it sooner, but I'd been busy prepping the steak.

After the steak was perfectly seasoned, I added some oil to the skillet and started cooking the beef.

Once the steak was cooking on the stove, I added the whole Portobello mushrooms and thick-cut onion slices to the other skillet.

I started working on the glazing sauce, which is made from a combination of Tabasco and Worcestershire sauce.

Using a brush, I began painting the steaks and the veggies with the mixture to create a glaze.

For the second sauce, which is used for drizzling and spreading, Ramsay said to mix 2 teaspoons of mayo, a teaspoon of Dijon mustard, and a tablespoon of Worcestershire sauce. In the video, however, he added heaping spoonfuls of each ingredient.

I initially tried measuring the ingredients in teaspoons and tablespoons, but the resulting color and flavor were mostly that of Worcestershire sauce.

I tried Ramsay's more informal method and added mayo until the sauce resembled the one he made in the video.

Although the instructions said to assemble the sandwich next, the steak looked like it was done. So, I skipped ahead and added Guinness beer to both the steak and the veggies.

Ramsay didn't specify how much Guinness to put in, and I think I may have added too much because the liquid didn't burn off quickly.

After letting them simmer in the beer for about five minutes, I took the steak and veggies off the stove to rest.

I brushed the sandwich with the mayo mixture, added a layer of peppery arugula and crunchy lettuce, and seasoned it with salt and pepper, per Ramsay's suggestion.

After that, I cut the steak against the grain and was pleased to see that although it wasn't as pink as I normally liked, it wasn't dry, either.

Trying Ramsay's layering method, I drizzled more sauce, added the whole portobello mushrooms, and then put the sliced steak on top of that.

Another drizzle of sauce and some sprinkles of blue cheese later, I was ready to put the top of the sandwich on and cut it in half to serve.

This was the first time I'd ever made a steak sandwich, and I was happy that it wasn't tough and chewy when I bit into it.

Every ingredient really seemed intentional and had complementing flavors. The Worcestershire, blue-cheese chunks, and dijon went well with the grilled meat and mushrooms. The fresh and peppery greens added some crunch to the sandwich.

I'm a big fan of red onion, and I think I'd add some more if I were to make this again, as it was hard to get every ingredient into each bite.

A surprising star of the show was the red pepper flakes on the bread, which added a delicious yet subtle heat to the meal.

The recipe was pretty hands-on and stressful, as all the ingredients needed to be cooked in a particular order and, in some cases, at the same time. Taking too long on one step could lead to a component getting overcooked.

In addition, Ramsay didn't really give exact timing for each step, so it was hard to know when things were "done." An experienced cook might have a better idea of timing, but I'd recommend avoiding multitasking if you're less experienced. This way, you can keep a close eye on the food as it cooks.

Even though Ramsay initially emphasized how important it is to rest the meat (which I typically do for 10 minutes), I didn't see him doing that during the video, which made me feel like some of the steps maybe weren't shown on camera for the sake of time.

Overall, it ended up taking me 50 minutes to make this sandwich instead of 10, but I'm still really happy with how the finished product turned out.

Each ingredient in Ramsay's steak sandwich added a delicious pop of flavor, and it wasn't as expensive to make at home as I'd anticipated. I spent a little under $50 for all the ingredients and had plenty left over for additional tries.

One sandwich was more than enough for two people, so I'll definitely be trying to recreate this meal again. Next time, however, I'll hopefully nail the steak and bread a little better.