NY Strip Steak Sandwich

By: Snake River Farms

Ah, the sandwich. It's ubiquitous, delicious and always popular.  John Montagu, 4th Earl of Sandwich is generally recognized as its inventor. Legend says it was created so the Earl and his buddies could eat and not interrupt their card game. The foundation of this sandwich is Snake River Farm's New York strip slices. Available in both American Wagyu and USDA Prime versions, these thin sliced New York end-cut steaks are tender, flavorful and way beyond the usual filling for "steak sandwiches."

The best version of this portable meal starts with a fresh baked bun with the right amount of chew and soft bread inside. Add a spicy layer of horseradish and mayo, then top with slices of provolone cheese known for its smooth texture and a mild smoky profile. Sauteed onions and peppers add depth. Stack all this together and you've got a sandwich fit for royalty. Enjoy it at your next card game or any game that happens to be on TV.



  • 1 - 1 lb. pkg. SRF Black Label™ NY Strip Slices Buy Now
  • 3 - fresh-baked hoagie or French buns
  • 1 cup red pepper strips
  • 1 cup green pepper strips
  • 1 cup sliced sweet onion
  • 5 tablespoons real mayonaise
  • 3 tablespoons fresh grated horseradish
  • 6 - slices provolone cheese
  • Olive oil
  • Kosher salt
  • Fresh ground pepper


Thaw NY strip slices. Remove from package and drain any excess liquid. Combine mayo and horseradish in a small bowl.
Heat olive oil in a 10" skillet over medium heat. Add sliced peppers and onions. Cook until soft and onion becomes translucent. Remove from skillet and place in bowl.
Wipe out skillet. Add a thin coating of oil and turn heat up to medium high. Season steak slices with salt and pepper. Sear until the surface caramelizes, about 1 to 1.5 minutes. Turn and sear other side. Work in batches, if necessary.
Spread bottom of bun with mayo/horseradish mixture. Add cheese. Place hot steak slices on top. Place 1/3 of onion/pepper mixture on top. Serve immediately.