Steak Sandwich with Jalapeño Mayo
On May 15, 2024 (Updated September 26, 2024)
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Thick slices of tender steak piled high on a ciabatta roll, and drizzled with creamy Jalapeño Mayo, my Steak Sandwich is peak depth of flavor.
Steak Sandwich with Jalapeño Mayo
When you want a meal bursting with flavor you can take on the go, it’s hard to beat a well-made steak sandwich. This recipe takes tender, juicy grilled steak on a whole new journey with a splash of heat from my homemade jalapeño mayo. The combination of perfectly cooked beef, zesty sauce, and fresh toppings nestled in a toasted ciabatta roll will have your family demanding more.
The best part? You can customize your steak sandwich with your favorite toppings to make it totally unique. So fire up the grill, and get ready to sink your teeth into a sandwich that’s equal parts savory, spicy, and satisfying. Trust me, one bite and you’ll be ruined for other sandwiches.
What Steak to Use for Sandwiches
For this steak sandwich recipe, I’m using a New York strip because I love the balance of tenderness and flavor I get with the marbling. Any steak you like will be great for your sandwiches, but I recommend sticking to a higher quality cut like a strip or ribeye. You don’t want your sandwiches to be too chewy. If you’re feeling fancy, you can even go with prime rib. Here are few other options you can slice up and pile on your sandwiches:
How Long to Grill Strip Steaks
Your steaks will take around 15 minutes to cook, flipping once halfway through. I’m doing my steaks on my Weber 22” charcoal grill, but any charcoal or gas grill will produce tender steak. Set your grill to around 450 degrees F, and once your steaks are seasoned, place them directly on the grill grates for 6-7 minutes per side.
It’s important to remember, though, temperature is as important as time when it comes to cooking meat. You should always use a reliable instant-read thermometer, and refer to the temperature doneness guide below to know when to remove your steaks to rest while you prep your sandwich toppings.
- Rare: 125 degrees F
- Medium Rare: 135 degrees F
- Medium: 145 degrees F
- Medium Well: 155 degrees F
- Well Done: 160 degrees F
Zesty Jalapeño Mayo
Before we jump into toppings, let’s talk about spreads. The right sauce or spread can make or break a steak sandwich, and in my humble opinion, my jalapeño mayo is the business. Aside from the obvious creaminess mayo offers, this stuff comes with a kick of pepper and jalapeño, and a rich blend of spices. Here’s what you’ll need to make it:
- 1/2 cup mayonnaise
- 1/2 jalapeño, seeds optional
- 1/2 cup fresh cilantro
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- juice of 2 limes
Toppings for Steak Sandwiches
Now, when it comes to toppings for steak sandwiches, the possibilities are as wide as your imagination and your appetite. I’ve got some tried and true favorites I love on top of my steak sandwich, but feel free to explore and customize to your liking. Here’s what I serve on mine:
- 2 ounces quesadilla cheese, shredded
- 1 avocado, sliced
- ½ medium red onion thinly sliced
- 1 cup arugula
- pickled jalapeños, optional
How to Make a Steak Sandwich
Now that you’re good and hungry in anticipation of your flavorful steak sandwiches, let’s cover the simple steps for making them:
- Make jalapeño mayo. Combine the ingredients for the jalapeño lime mayo in a blender jar or food processor and pulse until well combined. You want a smooth, creamy texture. You’ll want to refrigerate the mayo until you’re ready to assemble your steak sandwiches.
- Season steak. Season your strip steak on both sides with some of my Beef Rub, equal parts salt and pepper, or some of your favorite seasoning.
- Grill steak and rolls. You want to get your grill to around 450 degrees F before placing your steaks. Give them 6-7 minutes per side to allow the fat to render down into beefy deliciousness. When you’re about 10 degrees from done, slice the ciabatta rolls in half, drizzle with the olive oil and place the cut side on the grill. This will give you nice, toasty buns.
- Rest and slice. Remove your steak and rolls and rest for 5-10 minutes. This will give all the beefy juice to settle for savory flavor in every bite. You can either let your steaks cool and refrigerate, then serve cold, or serve right away. Either way, slice your steaks right before assembling your sandwiches.
- Assemble sandwiches. Slather the bottom bun with a layer of the jalapeño mayo, and then a generous helping of sliced steak. Then, add your favorite topics. I use a mix of classics and personal favorites for this recipe, so feel free to do the same. I top my steak sandwiches with quesadilla cheese, red onion, pickled jalapeños, sliced avocado, and some fresh arugula. Drizzle some more jalapeño mayo, or serve with a side of it
More Meaty Sandwich Creations
It you love a sandwich piled high with grilled and smoked meat as much as I do, then you came to the right place. I don’t often have leftover meat, but when I do, I make sandwiches. After you’re done savoring every last bite of your steak sandwich dripping with jalapeño mayo, you’ve got to check out a few more of my favorite sandwiches using leftover meat:
Easy Steak Sandwich Recipe
If you can sandwich it in between delicious bites, leave us a 5-star review. And don’t forget to tell us all about your steak sandwich experience in the comments below. If you still haven’t had enough steak to satisfy the craving, then check out the Hey Grill Hey app. I’ve got a ton of recipes just like this one, that use steak to make a whole new meal.
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Steak Sandwich with Jalapeño Mayo
Ingredients
- 1 12 ounce New York strip
- 2 Tablespoons Hey Grill Hey Beef Rub
- 2 Tablespoons extra virgin olive oil
Jalapeño Mayo
- 1/2 cup mayonnaise
- 1/2 jalapeño seeds optional
- 1/2 cup fresh cilantro
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 limes for juice
Sandwich Toppings
- 2 ciabatta rolls
- 2 ounces quesadilla cheese shredded
- 1 avocado sliced
- 1/2 medium red onion thinly sliced
- 1 cup arugula
- pickled jalapeños optional
Instructions
- Make jalapeño mayo. Combine all ingredients for jalapeño lime mayo in a blender jar or food processor and pulse until well combined and creamy. Then, refrigerate mayo until ready to assemble.1/2 cup mayonnaise, 1/2 jalapeño, 1/2 cup fresh cilantro, 1/4 teaspoon Kosher salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 2 limes
- Season steak. Season the steak on both sides with Hey Grill Hey Beef Rub, or salt and pepper.1 12 ounce New York strip, 2 Tablespoons Hey Grill Hey Beef Rub
- Grill steak and rolls. Preheat your grill to 450 degrees F. Place seasoned steak directly on grill grates and grill for 6-7 minutes per side, or until the internal temperature of the steak reaches 130 degrees F. Slice ciabatta rolls in half, drizzle with olive oil and place the cut side on the grill and grill for 1-2 minutes until toasty.2 Tablespoons extra virgin olive oil, 2 ciabatta rolls
- Rest steak. Remove steak and rolls from grill and rest steaks for 5-10 minutes. Slice the steak right before adding to the sandwich, Steak can be served hot or cold on the sandwich.
- Assemble sandwiches. Slather the bottom bun with a layer of the jalapeño mayo. Add on sliced steak, and then top with your sandwich add-ons. You can add another spread of mayo on the top bun if desired. Slice the sandwich in half and serve.2 ounces quesadilla cheese, 1 avocado, 1/2 medium red onion, 1 cup arugula, pickled jalapeños
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
