NY Strip Steak Sandwich

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Ah, the sandwich. It's ubiquitous, delicious, and always popular. John Montagu, 4th Earl of Sandwich is generally recognized as its inventor. Legend says it was created so the Earl and his buddies could eat and not interrupt their card game. The foundation of this sandwich is Snake River Farm's New York strip slices. Available in both American Wagyu and USDA Prime versions, these thin sliced New York end-cut steaks are tender, flavorful and way beyond the usual filling for "steak sandwiches."

Author:

Snake River Farms

Ingredients

1 package American Wagyu Black® NY Strip Slices
3 fresh-baked hoagie or French buns
1 cup red pepper strips
1 cup green pepper strips
1 cup sliced sweet onion
5 tablespoons real mayonnaise
3 tablespoons fresh grated horseradish
6 slices provolone cheese
Olive oil
Kosher salt
Fresh ground pepper

Directions

Thaw NY strip slices. Remove from package and drain any excess liquid. Combine mayo and horseradish in a small bowl.
Heat olive oil in a 10" skillet over medium heat. Add sliced peppers and onions. Cook until soft and onion becomes translucent. Remove from skillet and place in bowl.
Wipe out skillet. Add a thin coating of oil and turn heat up to medium high. Season steak slices with salt and pepper. Sear until the surface caramelizes, about 1 to 1 1/2 minutes. Turn and sear other side. Work in batches, if necessary.
Spread bottom of bun with mayo/horseradish mixture. Add cheese. Place hot steak slices on top. Place 1/3 of onion/pepper mixture on top. Serve immediately.