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Craving a tender, flavorful steak recipe? Then check out this grilled steak sandwich! The tenderness of the meat packed with the amazing charcoal flavors and creamy horseradish spread makes this the ultimate sami. It’s beefy, it’s savory, it’s spicy, it’s perfect! Best of all, it’s fast and easy to make.
Table of Contents
Step 1: Sauté and mix first.
Before getting the steak on the grill, you need to sauté the onions. This takes the most time in the recipe.
For perfectly sautéed onions, slice up some yellow onions and throw them in a large saucepan with half a stick of butter and cook over low heat. Mix occasionally to prevent onions from burning or sticking to the bottom of the pan. Once the onions soften, add some brown sugar and balsamic vinegar. Continue mixing until they are fork soft.
Instead of spreading mayo to the bread, I highly recommend making this creamy horseradish spread. It elevates a very savory dish by giving it a little refreshing kick. In a mixing bowl mix equal parts freshly ground horseradish and mayo and sprinkle some Dad’s All Purpose rub. Mix ingredients together and set aside.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: How to grill the perfect NY Strip.
I went with a NY strip because of it’s bold beefy flavor and great marbling. Another great cut for this recipe is a Ribeye. I seasoned all sides of the steak with Dad’s All Purpose rub and let it sit and sweat while I got the grill up to temperature. The sweating helps the meat absorb the seasoning helping with stronger flavors once cooked.
Preheat the grill to high heat at 400 degrees and set for direct heat. Place the NY strips directly on the grates and grill for a total of 4 minutes, flipping every minute. Final internal temperature should be 130 degrees to a nice medium rare cut. The temperature will rise another 5-10 degrees while the steak rests. The reason I flip steaks every minute is to get an even cook throughout the entire steak. Leaving on too long on one side will result in over cooked layers and some undercooked.
Step 3: Time to assemble the steak sandwich.
For the bread, I used a fresh french baguette. It’s thin, crispy and not doughy. Cut off about a 1/4 of the baguette, cut in half, drizzle some olive oil and toast the face side for a few seconds on the warm grates.
Next, apply a generous layer of the creamy horseradish and add some crispy lettuce. Slice the entire NY strip into thin slices and place over the lettuce. Cover with the sautéed onions, pour a little more of the sauce on top and enjoy this meaty steak sandwich.
Frequently Asked Questions:
Type of steak depends on what you are trying to grill up. For hot and fast look for cuts with good marbling like a ribeye or NY strip. If you are cooking a roast or stew, look for cuts that are cheaper and meatier like a chuck roast.
The internal temperature all depends on how you want or prefer your steak cooked. For a medium rare, remove it at between 120-125 degrees. If you are going for a medium cooked steak, anywhere between 135-140 degrees. Anything over will be well done. Remember to always rest the meat for 10 minutes before slicing.
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
Similar Recipe Ideas:
Printer friendly recipe below:
Steak Sandwich
Ingredients
- 2 NY strip steaks
- 2 Yellow onions
- 1 French baguette
- 1 Lettuce
- 1/2 stick Butter
- 3 tbsp Dad's all purpose seasoning
- 2 tbsp Mayo
- 2 tbsp Horseradish
- 1 tsp Brown sugar
- 1 tsp Balsamic vinegar
Instructions
- Slice up some yellow onions and throw them in a large saucepan with half a stick of butter and cook over low heat. Mix occasionally to prevent onions from burning or sticking to the bottom of the pan. Once the onions soften, add some brown sugar and balsamic vinegar. Continue mixing until they are fork soft.
- For the creamy spread, in a mixing bowl mix equal parts freshly ground horseradish and mayo and sprinkle 1 tsp Dad's All Purpose rub. Mix ingredients together and set aside.
- Season all sides of the steak with Dad's All Purpose rub and let it sit and sweat while I got the grill up to temperature.
- Preheat the grill to high heat at 400 degrees and set for direct heat. Place the NY strips directly on the grates and grill for a total of 4 minutes, flipping every minute. Final internal temperature should be 130 degrees to a nice medium rare cut.
- Cut off about a 1/4 of the baguette, cut in half and toast the face side for a few seconds on the still warm grates.
- Apply a generous layer of the creamy horseradish and add some crispy lettuce. Slice the entire NY strip into thin slices and place over the lettuce. Cover with the sautéed onions, pour a little more of the sauce on top
Nutrition
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