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 sandwich recipes to serve up on game day these New York Strip Steak Sandwiches are the perfect option.
Similar to my French dip sandwiches, these sandwiches are ideal for a hungry appetite.
Instead of roast beef from the deli I use a boneless New York strip steak 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.
This recipe also works well with flank steak and ribeye steaks.
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 yellow onions.
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.
You may like a spicier pepper jack cheese but the choice is really yours. My preference is slices of provolone cheese.
The end result is delicious seared thin strips of steak, sautéed sliced onions, mushrooms and sweet peppers and plenty of cheese on a crusty sub roll.
Serve this tasty recipe for game day, lunch or for an weeknight quick dinner.
How to make this favorite sandwich
First, prepare the shaved steak on a cutting board. Slice steak into thin strips or bite sized pieces.
Next, saute onion, mushrooms and bell peppers in olive oil over medium-high heat in a hot pan or cast iron skillet.
Set aside the caramelized onions, mushrooms and peppers in a small bowl.
Cook the steak in the same pan for 5 to 6 minutes then mix in the soy sauce and Worcestershire sauce.
Return the vegetables to the pan and mix together.
Prepare a baking sheet with aluminum foil and place the bun on the foil.
Transfer the mixture to the pre-sliced rolls and place slices of cheese on top.
Melt the cheese under a 500 degree broiler until the cheese has melted and is bubbly.
Enjoy the perfect steak sandwich!
What to eat with Philly cheese steak sandwiches
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New York Strip Steak Sandwiches
- 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
- Sauté the vegetables in 1 tablespoon of olive oil over medium heat for about 5–6 minutes. Cook the vegetables until they have softened slightly.
- Transfer to a small bowl. Chop the thin slices of New York strip steak into small bite-sized pieces. Cook the steak in the pan for 5–6 minutes. Add the Worchestershire sauce and soy sauce to the meat. Return the vegetables to the pan and mix with the meat.
- At this point, you can add the cheese to the mixture to combine with the steak and skip the mixture into the rolls or transfer the meat and veggies to steak rolls and placed three cheese slices on each sandwich.
- If adding the cheese on top, place each sandwich under a 500° broiler for a minute to melt the cheese. Be sure to watch to make sure the sandwiches don't burn. Remove once the cheese is melted and serve.
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