Go Back
strip steak sandwich in foil
Print Pin
5 from 1 vote

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.
Course Main Course
Cuisine American
Keyword Philly cheesesteak sandwiches, Strip Steak Sandwiches
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Ali Randall


  • 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.