Fancy Steak Sandwich
Author
Chad Montano
Servings
1 to 2
Prep Time
30 minutes
Cook Time
30 minutes
“I love a good steak sandwich! A great sandwich starts with high-quality beef, so I used the SRF New York Strip. It’s beautifully marbled, beefy, and delicious. It doesn’t need much—just a little salt and pepper and a nice crust. A quick pan sauce and cheese add layers of flavor. It’s perfect to split with someone you love,”
Ingredients
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1 American Wagyu New York Strip
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1 fresh baguette
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3 to 4 slices provolone cheese
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1 cup beef stock
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1 small shallot, diced
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2 knobs unsalted cold butter
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Sea salt & pepper
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Neutral oil
Directions
Season the steak with salt and pepper and allow it to sit at room temperature for 30 minutes.
Preheat a skillet over medium-high heat. Add a tablespoon of neutral oil, then carefully add the steak. Cook for 2 minutes, flip, then cook another 2 minutes and flip again. Continue flipping every minute until desired doneness. Chad likes medium-rare: internal temperature 128°F. Remove steak and let rest 10 to 15 minutes.
In the same pan, cook shallots for 2 minutes, then add beef stock and bring to a boil. Reduce to medium-low and simmer until reduced by half (5 to 7 minutes). Stir in butter and adjust seasoning.
Cut bread to match steak length, slice in half, drizzle with olive oil, and toast in the oven. Layer cheese, sliced steak, and drizzle with pan sauce. Serve and savor!
Recipe Note
Author Bio
He goes by the alias “Brie Willy” to protect his true identity from hungry guests ready to storm his house for dinner. Chad Montano is a passionate home cook with a serious love for food. He finds joy in cooking and bringing people together around the table to share great meals and meaningful stories. What started as a passion has evolved into a full-time career, as Chad now channels his love for food into content creation—working as a professional photographer alongside some of the best brands in the food and hospitality industry.