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 garlicky spread makes this the ultimate sami. It’s beefy, it’s savory, it’s perfect! Best of all, it’s fast and easy to make.

Steak Grilling Tips:

• Bring the steak to room temperature before placing on the grill. This will allow the steak to cook more evenly throughout.
• Monitor the internal temperature of the steak to ensure it cooks to your preferred doneness.
• To guarantee a tender and juicy steak, do not grill past medium or 135 degrees internal temperature.
• Always rest a grilled steak for 5-10 minutes. This allow the juices to redistribute inside the meat, giving you a better final product.

Step 1: Sauté and mix first.

Before getting the steak on the grill, you need to sauté the onions and mushrooms. This takes the most time in the recipe.

For perfectly sautéed veggies, slice up some yellow onions and white mushrooms 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. Remove them off the grill once the the veggies are fork soft and have some color to them.

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 Steak Seasoning 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 grilled steak sandwich.

Before assembly, make a quick garlic butter. In a mixing bowl add 1 stick of unsalted room temperature butter, some minced garlic and Dad’s Steak Seasoning. Mix the ingredients together and spread it on a sliced french baguette. Place the bread, face down on the grill grates allowing it to toast up.

Next, apply a generous layer of arugula and the entire NY strip sliced into thin slices. Cover with the sautéed onions and mushrooms enjoy this meaty grilled steak sandwich.

Printer friendly recipe below:

Check out the Recipes Page for other tasty ideas!

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