Lunch or dinner, hot or cold, this savoury steak sandwich recipe comes together in no time–if you sear the meat and prepare the peppers in advance. Delicious!
Recipe Beth Jacob. Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Styling Kari Wardrop. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 2 (8-ounce) New York steaks
  • Coarse salt and freshly ground pepper, to season
  • 2 tablespoons prepared horseradish
  • 1/2 cup mayonnaise
  • 6 focaccia buns, cut in half

Marinated roasted pepper salad

  • 4 bell peppers, assorted colours
  • Pinch dried thyme
  • Pinch dried oregano
  • 1 clove garlic, minced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil


For marinated roasted pepper salad, char whole peppers on gas burner or under preheated broiler until skin is blackened. Place in bowl and cover with plastic wrap for 10 minutes. Once peppers are cool enough to handle, peel and seed, reserving flesh. Cut flesh into thin strips. Place strips in jar, add remaining ingredients. Marinate in refrigerator overnight, or up to 2 days. Bring to room temperature before using.

To assemble sandwich, bring steak to room temperature, season generously with salt and pepper. Preheat cast iron skillet or grill pan over high heat until very hot. Sear steaks for 2-3 minutes per side for medium-rare and let rest for 10 minutes. While steak is resting, combine horseradish and mayonnaise. Toast buns if desired. Slice steaks thinly, against the grain, into 12-15 slices each. Spread generous amount of horseradish mayonnaise on bottom of bun. Top with approximately 1/6 sliced steak and generous amount of marinated peppers. Spread remaining horseradish mayonnaise on top of bun and form into a sandwich. Repeat with remaining buns and steak.