By using NY Strip Steaks - seasoned and grilled to medium rare - you already start off with a seriously delicious sandwich - then you add onions & peppers, a beer cheese sauce and a chipotle mayo - served on a grilled ciabatta roll - and you have THE BEST Steak Sandwich!
Tailgate Strip Steak Sandwich
This Strip Steak Sandwich sounds fancy ... and it tastes amazing! Plus it's a great recipe for a tailgate because if you do the prep at home, it’s a quick and easy recipe for game day. This is one Tailgate Sandwich that’s gonna blow everyone’s minds.
Malcom Reed
Ingredients
- 3 NY Strip Steaks – 14oz ea
- 1/4 cup Worcestershire Sauce
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1/4 cup Killer Hogs AP Seasoning
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1/4 cup Killer Hogs Steak Rub
- 1 yellow onion – thinly sliced
- 1 red bell pepper – thinly sliced
- 2 Tablespoons Olive Oil
- 2 cups Tailgate Cheese Sauce* (recipe below)
- 1/2 cup chipotle mayo* (recipe below)
- 8 fresh ciabatta rolls
- 1/4 cup butter
- 1/4 cup flour
- 1/2 cup Miller Lite
- 1 cup heavy cream
- 1 heaping teaspoon spicy dijon mustard
- 1 teaspoon Worcestershire Sauce
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1 teaspoon Killer Hogs AP Seasoning
- 3 cups shredded cheddar cheese (hatch green chili cheddar is what I used)
- pinch cayenne pepper
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Melt butter in a small saucepan and add flour. Whisk to combine flour and cook for 2-3 minutes. Whisk in the beer, heavy cream, spicy dijon, and Worcestershire and bring to a slight boil and reduce the heat to low. Add the cheese a little at a time, constantly whisking for smoothness.
- 1 cup Blue Plate Mayonnaise
- 2 chipotle peppers in adobo sauce – finely chopped
- 1 teaspoon Worcestershire Sauce
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1 teaspoon Killer Hogs Steak Rub
- pinch of cayenne pepper
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Combine all the ingredients in a small bowl and store in refrigerator until ready to use.
Tailgate Cheese Sauce
Chipotle Mayo
Directions
Prepare a charcoal grill for direct heat grilling.
Cut the onion and bell pepper into strips and season with olive oil and AP Seasoning. Place the vegetables in a 1/2 size aluminum pan and set on the grill to saute. Stir often and remove from heat once vegetables begin to soften and brown a little.
Season the NY Strips with a little Worcestershire first then AP Seasoning followed by a generous coat of Steak Rub.
Place the cheese sauce on the side of the grill just off the coals to warm.
Grill each steak directly over the hot coals about 3 minutes on each side or until the internal temperature reaches 125-130°F. Remove from the grill and rest for 5-7 minutes.
Split the ciabatta rolls in half and grill for 20-30 seconds until brown and toasty.
Slice the steaks into thin strips.
To assemble the sandwiches:
Spread chipotle mayo on the bottom bun and layer on the slices of strip steak.
Add the peppers and onions then top with the warm cheese sauce.
Place the top bun over everything and enjoy!