A lot of people love steak. You can prepare it in so many ways, including butter steaks and deep-fried steaks (yes, really!), But it’s not every day that you can buy a whole steak for each person at your table. One solution is making a steak and cheese sandwich instead. So doing makes the meat go further while keeping that yummy grilled steak flavor.
There are two ways you can attack this sandwich. The first is to get a thin sliced NY Strip (¼”) or to get a thicker NY Strip and slice it up with a Chef’s Knife after resting. I like both but prefer the thin slice steak. Top it with cheese and bacon, and what could go wrong?
Steak and Chees Sandwich Ingredients
- 1 Thin NY Strip steak per sandwich
- Cuso’s Dirt BBQ Rub
- Onion slices, grilled
- 2’ Baguette, lightly oiled
- 2 Slices cheddar cheese per sandwich
- Bacon strips
- Cuso’s Hot Honey BBQ Rub
- Coarse ground salt and pepper
Switching it Up
This recipe allows for a lot of personalization. Try:
- American, provolone, Havarti, or gouda in place of cheddar cheese.
- Add sweet peppers, banana peppers, lettuce, tomatoes, and pickles to the condiments.
- Substitute Brioche buns, Kaiser Rolls, Hoagie Rolls, or Onion rolls for the baguette.
- For more moisture, add cheese whiz, steak sauce, horseradish sauce, mayo, or stone ground mustard.
- Heat the grill to 425 degrees F.
- Slice the baguette into four pieces (for 4 people).
- Quickly toast them on the grill and set them aside.
- Put the onions on so they brown a bit on both sides.
- Dust both sides of the NY Strip with Cuso’s Dirt BBQ Rub.
- Grill the steak for approximately 2 minutes on each side. You want them medium rare (130 degrees before resting).
- While the steak rests, salt and pepper the bacon.
- Carefully put the slices on the grill as there will be flare-ups.
- Cook them to the preferred level of crunch.
- Assemble the sandwich, starting with the steak, then cheese, onion, and bacon.
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