Steak Sandwich Recipe: With Step By Step Photos

Name: Steak Sandwich Recipe: With Step By Step Photos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 6oz (each), Boneless New York Strip Steaks; 1 Sprig of Fresh rosemary, roughly chopped; 2 Cloves of Garlic, roughly smashed; 2 Crusty Rolls; 1 Tbsp of Olive Oil; Salt and Pepper to Taste; Fresh Baby Arugula to serve; Fresh Lemon Juice

January 24, 2026

Jump to Recipe·Print Recipe

This steak sandwich uses high-quality ingredients for a quick, delicious meal that’s perfect for lunch or dinner. It highlights the natural flavors of premium New York strip steaks with fresh herbs and a peppery arugula finish.

Ingredients

Here is the complete list of ingredients needed for this recipe, exactly as specified.

2 6oz (each), Boneless New York Strip Steaks
1 Sprig of Fresh rosemary, roughly chopped
2 Cloves of Garlic, roughly smashed
2 Crusty Rolls
1 Tbsp of Olive Oil
Salt and Pepper to Taste
Fresh Baby Arugula to serve
Fresh Lemon Juice

These simple elements come together to create a sandwich that’s juicy, aromatic, and fresh.

Step 1: Prepare the Steaks

Start by taking your two 6oz boneless New York strip steaks and placing them on a clean plate or cutting board. These cuts are ideal because they are tender and flavorful with just the right amount of marbling for juiciness when grilled.

Roughly chop one sprig of fresh rosemary. The key here is to roughly chop it rather than finely mince. This prevents the rosemary from overpowering the steak with its strong, pine-like flavor, which can sometimes taste soapy if overused. Instead, it infuses a subtle, earthy aroma that complements the meat perfectly.

Next, take two cloves of garlic and roughly smash them with the flat side of a knife or your hand. Smashing releases the oils without making them too pungent. Scatter these over the steaks along with the chopped rosemary.

Season generously with salt and pepper to taste. I prefer salting the meat beforehand because it helps form a delicious crust during grilling. The salt draws out moisture initially, then allows it to reabsorb, seasoning the steak from within while creating that irresistible sear on the outside. Drizzle with 1 tablespoon of olive oil.

Massage everything together gently with your hands. This step ensures even coating, allowing the flavors to penetrate slightly into the meat. Let the steaks sit for about 10 minutes at room temperature. This resting period is crucial; it takes the chill off the meat for even cooking and starts the flavor infusion process without drying it out.

Step 2: Preheat the Grill Pan

While the steaks marinate, preheat your grill pan over high heat. I stress making it extremely hot, to the point where it might trigger your smoke alarm. This high heat is essential for achieving the perfect crusty exterior while keeping the inside juicy and pink.

A grill pan with ridges mimics an outdoor grill, creating those attractive char marks and allowing fat to drip away. If you do not have one, a heavy cast-iron skillet works well too. Give it at least 5 minutes to heat up fully. Test by flicking a drop of water; it should sizzle and evaporate instantly.

Step 3: Grill the Steaks

Once the pan is screaming hot, carefully remove any large pieces of garlic and rosemary from the steaks. I warn that the intense heat will burn the garlic quickly, turning it bitter and ruining the flavor. Place the steaks in the pan without overcrowding.

Cook for about 1.5 to 2 minutes per side for medium-rare, depending on thickness. These steaks are relatively thin, so they cook fast. Listen for the loud sizzle; it indicates the perfect sear. Flip only once to preserve the crust. Use tongs to avoid piercing the meat and losing juices.

Remove the steaks to a plate and let them rest for a few minutes. Resting allows the juices to redistribute, ensuring each bite is moist. Cover loosely with foil if your kitchen is cool.

Step 4: Grill the Rolls

While the steaks rest, cut your two crusty rolls in half lengthwise. Place them cut-side down on the hot grill pan for just 30-60 seconds until they develop grill marks and become toasty. This step adds a smoky flavor and crisp texture that contrasts beautifully with the tender steak.

As soon as they come off the grill, take one peeled garlic clove (use a fresh one if needed) and rub it vigorously over the grilled cut side. The heat softens the bread, allowing the garlic essence to infuse without raw chunks. This technique adds subtle garlic depth that’s sophisticated and not overwhelming.

Set the rolls aside to cool slightly, keeping the garlic-rubbed side up to preserve the flavor.

Step 5: Dress the Arugula

In a bowl, add a handful of fresh baby arugula. Drizzle with a touch of extra virgin olive oil, season with pepper and a pinch of salt, then squeeze fresh lemon juice over it. Toss gently with your hands to coat evenly.

The lemon juice brightens the peppery arugula, cutting through the richness of the steak. Baby arugula is tender and slightly bitter, providing freshness and crunch. Do not overdress; it should glisten lightly. Set aside.

Step 6: Slice the Steaks

After resting, place each steak on a plastic cutting board for easy cleanup. Slice thinly on a diagonal against the grain. This makes the meat tender and maximizes surface area for juices.

Pile the slices back together loosely to retain warmth and juices. If desired, squeeze a touch more lemon juice over the slices for extra zing.

Step 7: Assemble the Sandwiches

Place the sliced steak on the garlic-rubbed bottom half of each roll. Spoon any accumulated juices over the meat; they are flavor gold. Top generously with the dressed arugula.

Cap with the top bun. Press gently to meld layers. Slice in half if sharing, and serve immediately while hot. The contrast of warm steak, crisp bread, and cool greens is unbeatable.

Essential Equipment Guide

Grill pan (non-stick preferred)
Tongs
Cutting board (plastic for slicing)
Knife (chef’s knife for smashing and slicing)
Bowl (for dressing arugula)

Prep, Cook, Servings

Prep Time: 15 minutes (includes 10-minute marinate)
Cook Time: 10 minutes
Servings: 2

Nutritional Information

Nutrient (per serving)	Amount
Calories	550 [generated]
Protein	45g [generated]
Fat	30g [generated]
Carbohydrates	35g [generated]
Fiber	2g [generated]
Sodium	800mg [generated]

Estimates based on standard values for ingredients; actual may vary. [generated]

Pairings

Crisp green salad with vinaigrette for lightness.
Oven fries or roasted potatoes for heartiness.
Chianti or light red wine to match steak flavors.
Sparkling water with lemon for refreshment.

Variations

Use spinach instead of arugula for milder greens.
Add sliced tomatoes or onions for extra crunch.
Substitute ciabatta for rolls for chewier texture.
Try ribeye for richer marbling.

Tips

Choose high-quality steaks for best results; grass-fed adds extra flavor.
Pat steaks dry before seasoning if moist for better sear.
Let grill pan preheat fully to avoid steaming the meat.
Adjust cook time for doneness: 1 min per side rare, 3 min well-done.
Use room-temperature steaks to prevent uneven cooking.
Fresh rosemary is key; dried lacks punch.
Serve open-faced first to cool slightly if too hot.
Double garlic rub on bread for garlic lovers.
Freeze extra arugula dressing for quick salads.
Grill outdoors in summer for smokier taste.

Advanced Tips for Perfection: To elevate your steak sandwich even further, consider sourcing your New York strip steaks from a trusted butcher who can provide cuts with optimal marbling. Marbling is the white fat within the meat, and it melts during cooking to baste the steak internally, ensuring supreme tenderness and taste.

When smashing garlic, use the heel of your knife for control and to release maximum oils without mincing. This technique, shown vividly in the video, ensures the garlic flavors the oil during marination without burning later. Similarly, roughly chopping rosemary preserves its volatile oils, infusing aroma without bitterness.

For the grill pan, high heat is non-negotiable. If smoke alarms are a concern, use your exhaust fan or grill outdoors. The Maillard reaction, that browning process, only happens above 300°F, creating complex flavors from amino acids and sugars. Patience here pays off in every bite.

Resting the steak is science: juices flow to the center during cooking, then redistribute when rested, preventing a dry sandwich. Aim for 3-5 minutes; longer for thicker cuts. Slicing against the grain shortens muscle fibers, making chews effortless. Diagonal cuts also look appealing.

Arugula dressing thrives on balance: oil for silkiness, acid from lemon to brighten, salt to enhance. Taste and adjust; pepper first awakens the greens’ natural pepperiness. Baby arugula’s tenderness avoids chewiness, perfect for sandwiches.

Bread selection matters: crusty rolls hold juices without sogginess. Grilling toasts starches, improving structure. Garlic rub post-grill melts in, adding depth subtly. Avoid pre-slicing bread too early to prevent drying.

Customization expands appeal. For spice, add red pepper flakes to marinade. Healthier? Leaner sirloin works. Vegetarian twist: portobello mushrooms mimic steak texture. Always serve hot; cold steak toughens.

Storage: Best eaten fresh, but wrap leftovers tightly and reheat gently in a pan to revive crust. Avoid microwave to prevent rubberiness. This recipe scales easily for crowds; double ingredients seamlessly.

Mastering this builds grilling confidence. Practice timing for your stove; variables like pan thickness affect heat. Track doneness with a thermometer: 130°F medium-rare. Enjoy the process; simple recipes shine with care.