NY Strip Steak Sandwich with Rosemary Mayo

Last Updated on May 5, 2024

This Strip Steak Sandwich is an excellent way to utilize leftover steak, making it a smart and delicious choice for repurposing your meal. Grill your steak in advance and refrigerate it, allowing you to assemble these gourmet sandwiches quickly throughout the week. Featuring a blend of rosemary mayonnaise, Italian tapenade, and fresh veggies on toasted ciabatta, this sandwich masterfully combines convenience with a sophisticated flavor profile, ideal for a hearty lunch or a casual dinner.

A few notes:

The term “on a strong bias” refers to a specific way of cutting food, particularly meats like steak. Cutting “on a bias” means slicing diagonally across the grain of the meat rather than straight down. This technique achieves two things:

  1. Longer Slices: Because the cut is at an angle, you end up with slices that are longer than if you cut straight down. This can make for more visually appealing and easier-to-eat pieces, especially in sandwiches.
  2. Tenderness: Cutting meat on a bias also helps to shorten the muscle fibers, making the meat feel more tender when eaten. This is especially important for tougher cuts of meat but is beneficial for almost any meat in enhancing its texture and ease of eating.


Olive tapenade is a rich, savory paste made primarily from olives, capers, and anchovies, often seasoned with garlic, herbs, and olive oil. It originates from the Provence region in France and is a staple in Mediterranean cuisine. Tapenade is commonly used as a spread on bread, as a condiment in sandwiches, or even as an ingredient in various recipes to add depth and a burst of flavor.

Creating olive tapenade at home is quite straightforward and can be done in just a few minutes, especially if you have a food processor.

Here’s a basic method:

  1. Ingredients: You’ll need olives (typically black or a mix of black and green), capers, anchovies, garlic, lemon juice, and olive oil. Optional additions include fresh herbs like parsley or basil, and spices like black pepper.
  2. Preparation: Simply pit the olives if they aren’t already pitted, and then blend all ingredients in a food processor until you achieve your desired consistency. Some prefer their tapenade chunky, while others like it smooth.

Where to Find Olive Tapenade in a Grocery Store: You can usually find olive tapenade in the condiment aisle of most grocery stores, often near other items like pesto, artichoke hearts, or specialty sauces. Depending on the store’s layout, it might also be located in the international or gourmet food section.

NY Strip Sandwich with Rosemary Mayo

By: Chef Johnny Poche
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Protein: Beef
Cut: NY Strip Steak, Ribeye Steak
Course: Lunch, Main Course
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 4


For the Rosemary Mayo:

  • 3 tbsp olive oil
  • 1 tsp finely chopped rosemary
  • 3/4 cup mayonnaise
  • 1 tsp lemon juice
  • salt & pepper to taste

For the Sandwich:

  • 1 ButcherBox NY Strip Steak
  • 1 Ciabatta loaf or preferred sandwich bread
  • 8 oz rosemary mayonnaise
  • 8 oz olive tapenade
  • 1 roasted red pepper cut into strips
  • 8 slices fresh mozzarella
  • 1 oz baby spinach leaves


For the Rosemary Mayo:

  • Combine olive oil and rosemary in a small pan over low heat and cook for 5 minutes. Remove from heat and let cool.
  • In a bowl, whisk together mayonnaise, salt and pepper. Add lemon juice and the chilled olive oil mixture. Store refrigerated for up to 5 days.

For the Sandwich:

  • Cut bread in half lengthwise and toast or grill to your preference.
  • Spread rosemary mayonnaise on both sides of the toasted bread.
  • Arrange the sliced steak on the bottom half of the bread, covering it entirely.
  • Evenly spread the Italian tapenade over the steak.
  • Distribute roasted red pepper strips and fresh mozzarella slices evenly over the steak.
  • Top with baby spinach and cover with the top half of the ciabatta.
  • Cut into 4 sandwiches and serve.
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