Open Face Ny Strip Philly Cheese Steaks
Elevate your sandwich game with these indulgent Open Face NY Strip Philly Cheese Steaks, a mouthwatering twist on the classic Philly cheesesteak. Featuring tender, pan-seared NY strip steak sliced against the grain for maximum juiciness, each bite is packed with bold flavor. Caramelized onions, sautéed bell peppers, and earthy mushrooms add a savory depth, while melted provolone blankets the dish with creamy decadence. Served on golden, butter-toasted bread spread with a hint of mayonnaise, these open-faced sandwiches are perfect for casual dinners or weekend indulgence. Ready in just 40 minutes and loaded with rich textures, they pair beautifully with a crisp side salad or crunchy fries. Ideal for steak lovers and fans of elevated comfort food—your search for the ultimate steak sandwich ends here!
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Recipe Information
Ingredients
- 1.5 pounds NY strip steak
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 1 medium Green bell pepper
- 1 cup Mushrooms
- 4 slices Hoagie rolls or crusty bread
- 8 slices Provolone cheese
- 2 tablespoons Butter
- 4 tablespoons Mayonnaise
Instructions
Start by patting the NY strip steak dry with paper towels. Season it evenly on both sides with salt, black pepper, and garlic powder.
Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat. Once the oil is shimmering, sear the steak on each side for 3-4 minutes, or until it reaches your desired level of doneness (medium-rare is 130°F or 54°C). Remove the steak from the skillet and let it rest for 5 minutes.
While the steak rests, slice the yellow onion, green bell pepper, and mushrooms into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the onions, bell peppers, and mushrooms with a pinch of salt until softened and caramelized, about 6-8 minutes. Remove from heat.
Thinly slice the rested steak against the grain into bite-sized strips.
In a separate pan or on a griddle, toast the slices of bread or hoagie rolls over medium heat with 1 tablespoon of butter, until golden brown. Spread mayonnaise on each toasted slice.
Preheat the broiler on high. Lay the toasted bread slices on a baking sheet. Top each slice with a layer of sautéed veggies, followed by slices of steak. Finish with 2 slices of provolone cheese per sandwich, covering the steak completely.
Place the baking sheet under the broiler for 1-2 minutes, or until the cheese is melted and bubbly. Be sure to keep an eye on it to avoid burning.
Remove from the oven and serve immediately. Enjoy your open-face NY Strip Philly Cheese Steaks with a side of fries, a salad, or your favorite toppings!
Nutrition Facts
Calories |
831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.1 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 439 mg | 34% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 767 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
