Strip Steak Sandwiches

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 8 servings
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Strip Steak Sandwiches:

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 

Ancho Mayo:

1/2 cup mayonnaise

2 teaspoons ancho chile powder 


  1. For the strip steak sandwiches: Heat 2 grill pans over high heat.
  2. 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.
  3. 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.
  4. Grill the rolls cut-side down until toasted, about 2 minutes.
  5. 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.
  6. For the ancho mayo: Mix together the mayonnaise and chile powder in a small bowl
  7. Slather both sides of the rolls with some ancho mayo and top with a steak, some onions and an egg. 

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