New York Strip Steak Sandwich with Peppers and Onions
A hearty steak sandwich made with a juicy New York strip steak, sautéed peppers and onions, and a toasted Italian roll. The steak is cooked whole for a beautifully browned exterior and tender, flavorful center, then sliced and piled onto the roll for a restaurant-style sandwich inspired by my first little hole-in-the-wall restaurant.
Ingredients
- 2 8 oz. New York strip steaks
- 2 Tbsp. olive oil
- 1 each red and one green bell pepper cut in strips
- 1 medium sliced onion
- 2 tbsp chopped garlic
- 4 slices provolone cheese
- 2 6 inch Italian baguette
- Salt and pepper to taste
Instructions
- Cook the steak: Let the steak come to room temperature for about 20–30 minutes. Pat it dry and season generously with salt and pepper
- Heat a cast-iron skillet or heavy pan over medium-high heat. Add 1 tablespoon olive oil and sear the steak for about 3–4 minutes per side, depending on thickness and your preferred doneness. Add the butter and garlic during the last minute and spoon the melted butter over the steak.
- Remove the steak from the pan and let it rest for at least 5–10 minutes while cooking the onions and peppers . you can leave them whole or Slice thinly against the grain.
- Cook the peppers and onions: Add the remaining olive oil to the same skillet. Add the sliced onions and peppers and cook over medium heat until softened and lightly caramelized, about 8–10 minutes. Season with salt and pepper
- Toast the rolls: Cut the rolls open and toast them in the skillet or under the broiler until lightly crisp.
- Build the sandwiches: Add the sliced steak to the toasted rolls, pile on the peppers and onions, and top with provolone, return to the broiler for a few minutes if you like.
Notes
Let the steak rest before slicing, then cut it thinly against the grain for the most tender sandwich.