Gr Ny Steak Sandwich Recipe

Prep steak

Remove the New York strip from the refrigerator 20–30 minutes before cooking to come to room temperature. Pat dry with paper towels. Trim excess fat if desired.

Season

Rub the steak lightly with 1 tablespoon olive oil. Season both sides evenly with 1 1/2 tsp kosher salt, 1 tsp freshly ground black pepper and 1/2 tsp garlic powder. Press seasonings into the meat.

Cook

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot (2–4 minutes). Add 1 tablespoon butter and swirl. Place the steak in the pan and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and cook 3–4 minutes for medium-rare (internal temp 125–130°F / 52–54°C) or longer to desired doneness. If steak is thicker than 1 inch, reduce heat slightly after searing and finish 2–3 minutes per side.

Rest & slice

Transfer steak to a cutting board and loosely tent with foil. Rest 6–8 minutes. Slice thinly against the grain into 1/8–1/4-inch strips.

While the steak rests, slice the onion into thin half-moons and the green pepper into thin strips. Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add onions and peppers, season with 1/2 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally, until softened and golden, about 8–10 minutes. If desired, deglaze the pan with a tablespoon of water or a splash of balsamic vinegar for extra flavor. Keep warm.

Slice rolls lengthwise but not completely through (or split fully if preferred). Spread a little of the mayonnaise (about 1 tsp per side) mixed with Dijon mustard on the cut sides of each roll.

Heat a clean skillet or griddle over medium. Spread the remaining 2 tablespoons butter on the cut sides of the rolls. Place rolls butter-side down and toast until golden and crisp, about 1–2 minutes.

Pile a portion of the sliced steak onto the bottom half of each roll (about 8 oz steak per 2 sandwiches total; divide evenly). Top steak with sautéed onions and peppers. Add two slices of provolone over the hot meat and vegetables; allow heat to melt the cheese (cover the pan briefly for 30–45 seconds if needed). If using hot cherry peppers or pickled pepperoncini, distribute evenly now.

Place top roll on sandwich, press lightly, slice in half if desired, and serve immediately. Garnish with chopped parsley if using.

Serve the Gr NY Steak Sandwich with fries, potato chips, or a simple green salad. Extras such as extra hot peppers, ketchup, or additional mustard can be offered at the table.