Best Strip Steak Sandwiches Recipes

Strip Steak Sandwiches image

Provided by Ree Drummond : Food Network

Time 20m

Yield 8 servings

Number Of Ingredients 13

4 onions, each sliced into 4 thick slices
2 tablespoons olive oil
8 Kansas City/New York strip steaks, fat cut off
2 tablespoons lemon pepper
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 deli rolls, split
2 tablespoons butter
8 large eggs
Pinch kosher salt
Pinch freshly ground black pepper
1/2 cup mayonnaise
2 teaspoons ancho chile powder

Steps:

For the strip steak sandwiches: Heat 2 grill pans over high heat.
Brush the onion slices on one side with oil and place them oiled-side down on the grill pans. Cook until grill marked, 3 to 4 minutes, then brush the tops with more oil, flip the slices and cook until grill marked on the other side, another 3 to 4 minutes. Set aside.
Season the strip steaks on both sides with the lemon pepper, salt and black pepper. Grill for 2 minutes, flip and grill an additional 2 minutes for rare.
Grill the rolls cut-side down until toasted, about 2 minutes.
For the eggs: Heat a large nonstick skillet over medium heat and add the butter. Add all the eggs (or cook in batches if needed), sprinkle with salt and pepper and fry for 2 minutes. Flip the eggs and cook for 45 seconds.
For the ancho mayo: Mix together the mayonnaise and chile powder in a small bowl
Slather both sides of the rolls with some ancho mayo and top with a steak, some onions and an egg.

Strip-Steak Sandwiches image

Provided by BeccaB3c

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup olive oil
2 tablespoons olive oil, plus more for brushing
1 tablespoon finely grated lemon zest
2 teaspoons finely chopped rosemary
1/2 teaspoon crushed red pepper flakes
sea salt & freshly ground black pepper
1 3/4 lbs New York strip steaks, cut 1 inch thick
1 cup pitted green olives, finely chopped (6 ounces)
3 tablespoons finely chopped flat leaf parsley
2 teaspoons chopped oregano
1 tablespoon chopped mint
2 teaspoons chopped capers
1 tablespoon fresh lemon juice
4 crusty rolls, split
2 medium tomatoes, thinly sliced

Steps:

Preheat a grill.
In a small bowl, combine 2 tablespoons of olive oil with the lemon zest, rosemary, crushed red pepper, 1 tablespoon of sea salt and 1/2 teaspoon of pepper- Rub the mixture all over the steaks and let stand for 10 minutes.
Meanwhile, in a small bowl, mix the olives with the parsley, oregano, mint, capers, lemon juice, 1/2 teaspoon of pepper and the remaining 1/2 cup of olive oil.
Scrape the marinade off the steaks and season them with salt and pepper.
Grill the steaks over moderately high heat, turning them occasionally, about 10 minutes for medium-rare meat.
Let the steaks rest on a cutting board for 10 minutes, then thinly slice them crosswise.
Meanwhile, brush the cut sides of the rolls with olive oil and grill until toasted, about 1 minute.
Spoon half of the olive relish on the rolls and top with sliced steak and tomatoes.
Sprinkle lightly with salt and spoon the remaining relish on top.
Close the sandwiches and serve.