Don’t get me wrong, I love steak. Truly. I always have, I always will. In fact, my birthday meal of choice for most years is steak.
But…well…sometimes just eating a plain old steak is boring. Plus, I love bread. And cheese. So this recipe just makes a ton of sense.
I still get to have fun searing a New York strip steak on a blazing hot grill while drinking a malt based beverage. I still get the delicious flavor of steak, and the smells and tastes of bbq. I also get melted cheese and toasted bread.
Plus, it makes one steak go a long way. This one small strip steak was enough for at least 4 good sized sandwiches. That’s nice. And it’s – in a very backwards way – sort of healthy. Yea, that’s right, I said healthy. Because let’s face it: if I was eating just steak, I would have eaten this entire hunk of meat myself.
The other nice thing about this recipe is it’s fast. For those of us that live in areas of the country that get cold a few months out of the year, it’s nice to have some fast grilling meals that are delicious. This recipe is minimal outside time. And a nice warm steak sandwich tastes oh so good on a cold winter day.
Try it out next time you’re craving steak. Make one steak feed your whole family by turning it into steak sandwich!
Grilled Steak Sandwich {New York Strip}
Ingredients
- 1 New York strip steak
- 1 tsn garlic & onion powder
- 1/4 cup of white wine
- 1/4 tsn salt
- 1/8 tsn pepper
- 1 tsn butter
- 2 tbn olive oil
Sauce
- 1/2 cup white wine
- 1/8 tsn salt and pepper
- 1 tsn butter /1 tbn flour
- Juice of 1 1/2 of a lemon
- 1/4 cup shredded Monterey Jack cheese
Instructions
- For the sauce
- Make a rue with 1 tsn of the butter. Melt the butter in a saucepan and add the flour until it creates a paste.
- Add the white wine, the lemon juice, cheese, salt and pepper. Let it come to a boil, then simmer.
- For The Steak
- Set up grill for direct cooking/searing - at least 400 degrees.
- Let steak get to room temperature before cooking for maximum juiciness.
- Place directly over fire and sear for 3-5 minutes.
- Flip once, sear again for 3-5 minutes until internal temp is about 135-140, or your preferred doneness.
- Slice thin with sharp serrated knife for tender sandwich strips.
- Toast the bread over the coals before assembling the sandwich.
How to Make Your Steak Sandwich Even Better
These sandwiches were extraordinary but some folks like different things so I wanted to throw out a few suggestion on how you could switch things up and make the steak sandwich that is perfect for you.
Use a Different Sauce
This sandwich would have been even better with this incredible mushroom cream sauce that we use on ribeye steaks. You could also go “old school” and throw on some A1 steak sauce if you want to add flavor but don’t feel like going through teh trouble of making your own sauce. It’s okay, we won’t judge you.
Use a Different Steak
A New York strip is an okay steak but there are plenty of less expensive alternatives you could grill which would result in a more tender sandwich. You could grill a marinated skirt steak, flap steak or even a flat iron steak and your sandwich would have a completely different flavor profile.
Add Some Toppings
You can add some brightness and texture to this sandwich by adding some iceberg lettuce and thin sliced tomatoes. You can add richness of flavor by adding some grilled onions and grilled mushrooms.
Heck, a couple slices of avocado could really take this sandwich in an interesting direction!
Use a Different Bun
This recipe uses an excellent toasted onion roll for the bun. Don’t be afraid to try out some alternative buns like a brioche, a pretzel roll or even ciabatta bread.
Whatever bun you decide to use, make sure you toast it before making the sandwiches!