New York Strip Steak Sandwiches
Meaty, cheesy and full of flavor, my New York Strip Steak Sandwiches are my version of classic Philly cheesesteaks. Cheesy and meaty, these are the perfect grub on game day or any day of the year.
My Ohio State Buckeyes had a great football run this past season and basketball is now in full swing. We do a lot of tailgating and enjoy spending time with friends and family during game time.
If you want a sandwich to serve up on game day these New York Strip Steak Sandwiches are the perfect option.
Similar to my French dip sandwiches, these sandiwches are ideal for a hungry appetite. Instead of roast beef from the deli I use New York strip steaks shaved from the butcher.
It's simply a matter of asking them to shave the steak into thin slices that you can chop up easily when you get home. No need to freeze your steak to slice it up ahead of time.
I also picked up a red bell pepper, a package of baby bella mushrooms and a sweet Vidalia onion. A quick stop down the bread aisle for steak or hoagie rolls and I'm all set.
The big question when it comes to Philly cheesesteak sandwiches is what kind of cheese to put on top. There's debate as to whether provolone or American cheese results in a better sandwich. For that answer you'll have to ask a loyal Philadelphian. The choice is really yours but my preference is provolone cheese.
The end result is delicious seared strips of steak, sautéed onions, mushrooms and sweet peppers and plenty of cheese on a crusty steak roll.
Serve it for game day, lunch or for an easy weeknight dinner.
- 1 pound New York strip steak, thinly shaved (have the butcher shave it for you)
- 8 ounces baby Bella mushrooms
- 1 red pepper, thinly sliced
- 1 small sweet onion, thinly sliced
- 2 tablespoons Worchestershire sauce
- 1 teaspoons soy sauce
- 1 tablespoon olive oil
- 4 steak rolls
- 12 slices provolone cheese