New York Steak Sandwich Recipe

Prepare steak

Bring the 10 oz New York strip steak to room temperature for 20–30 minutes. Pat dry with paper towels. Rub both sides with 1 tablespoon olive oil, 1 teaspoon Worcestershire sauce and minced garlic. Season generously with kosher salt (about 1.5 tsp per side total) and 1 teaspoon freshly ground black pepper. Let rest while you preheat the pan or grill.

Cook steak

Heat a heavy skillet (cast iron preferred) or grill over high heat until very hot (about 5 minutes). Add a thin film of oil to the skillet if using. Sear the steak 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C) depending on thickness. For medium, cook 5 minutes per side. During the last minute of cooking, add 1 tablespoon butter to the pan and spoon the melted butter over the steak (basting) for extra flavor. Remove steak to a cutting board and loosely tent with foil. Rest for 6–8 minutes before slicing thinly against the grain.

Cook onions and mushrooms

While the steak rests, heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a skillet over medium-high heat. Add the thinly sliced onion and cook, stirring occasionally, until soft and beginning to caramelize, about 8–10 minutes. Add the sliced mushrooms and continue cooking another 5–7 minutes until the mushrooms are browned and the onions are deeply golden.

Season vegetables

Lower heat to medium. Add 1 teaspoon fresh thyme leaves (or 1/2 tsp dried), 1 teaspoon salt and 1 teaspoon black pepper. Stir to combine. If using, add 1 teaspoon balsamic vinegar and cook 1 additional minute to deglaze the pan and concentrate flavors. Taste and adjust seasoning.

Toast rolls and melt cheese

Split the rolls and lightly brush cut sides with a little olive oil or butter. Toast cut sides in a hot skillet or under a broiler until golden, about 1–2 minutes. Place a slice of provolone or Swiss on the bottom halves of the warm rolls so it begins to soften; you can return them to the skillet or broiler for 20–30 seconds to fully melt if desired.

Slice steak

Thinly slice the rested steak against the grain into approximately 1/4-inch slices.

Build sandwich

If using, spread 1 tablespoon mayonnaise on the top halves of the rolls. Layer the cheese-topped bottom half with a handful of arugula or lettuce (if using), then arrange the sliced steak on top. Spoon the warm grilled onions and mushrooms generously over the steak. Close the sandwich and press lightly. Cut in half if desired and serve immediately.