Peter Luger Sliced Steak Sandwich
In honor of the new Peter Luger Steak Sandwich, I am making my own interpretation of this sliced steak sandwich it at home. I started by caramelizing red onions until they were a deep red color. Next, mix up a horseradish spread and thinly slice the steaks because it’s time to start building the Peter Luger Steak Sandwich. With only 1 hour of prep time and 1.5 hours of cooking time, you’ll be ready to serve up to four people! Table of Contents Why You’ll Love This Steak Sandwich RecipePeter Luger Steak Sandwich IngredientsHow to Make the Best Steak SandwichPrep the IngredientsCook the SteakPro TipBuild Your SandwichTips and Tricks for the Perfect Steak SandwichMore on SandwichesHow to Store Leftovers & ReheatWhat to Serve with a Peter Luger Steak Sandwichsliced Steak Sandwich Recipe FAQ’s Flavor X Fire & FOOD X FirePeter Luger Steak Sandwich Recipe Why You’ll Love This Steak Sandwich Recipe Peter Luger Steak Sandwich Ingredients How to Make the Best Steak Sandwich Prep the IngredientsCook the Steak Prep the Ingredients Cook the Steak Pro Tip Build Your Sandwich Build Your Sandwich Tips and Tricks for the Perfect Steak Sandwich More on Sandwiches How to Store Leftovers & Reheat What to Serve with a Peter Luger Steak Sandwich sliced Steak Sandwich Recipe FAQ’s Flavor X Fire & FOOD X Fire Peter Luger Steak Sandwich Recipe Why You’ll Love This Steak Sandwich Recipe Peter Luger’s Steakhouse just released their brand-new rendition of a sliced Steak Sandwich, and it is not your average Philly cheese steak. I am making my own take on this, but keeping a lot of the similar ingredients. We will do the classic Peter Luger broiled steak as the centerpiece, but add some pizzazz. Their sandwich includes a horseradish sauce and caramelized onions, but I am doing red onions caramelized in red wine for a slight twist. And of course I had to add some cheese to up the ante. So, if you love a good steak sandwich, buckle in! Looking for another Peter Luger recipe? Try our Peter Luger-Style Steak. Peter Luger Steak Sandwich Ingredients This sliced steak sandwich recipe starts out with 3 dry-aged NY strip steaks, seasoned with some kosher salt and clarified butter. For your tangy and sweet caramelized onions, you’ll need a bunch of thinly-sliced red onion, red wine, and butter. Next, you’ll make a horseradish spread out of sour cream, mayonnaise, prepared horseradish, dijon mustard, champagne vinegar, and chopped chives. Finally, you’ll finish up the sandwich with some toasted crusty bread and some slices of provolone cheese, American cheese, or cheddar cheese. How to Make the Best Steak Sandwich Prep the Ingredients Begin preparing for this tasty sandwich by generously seasoning your steak with coarse sea salt and placing them in the fridge to dry brine overnight. If you do not have that much time, season and place in the fridge for up to 40 minutes. Next, add all the ingredients for the horseradish spread to a small bowl, mix and place in the fridge until ready to serve. Then, thinly slice your red onions with a sharp knife, and heat up a cast iron skillet to medium-low heat. Melt your butter in the large skillet, then add the onions and slowly caramelize until thickened, dark red, and sticking together (about 40-60 minutes). About 10 minutes before ready, add your red wine and let simmer into the onions. Pull off once done and keep warm until ready to serve. Cook the Steak Now let’s get cooking! Preheat your fire oven to 850F for indirect cooking (you can easily do this in your broiler or salamander grill as well!). Pull your steaks out and add them to a high-temperature baking sheet. Place them in the oven to cook for 2 minutes, making sure to rotate the steaks halfway through. Then, flip the steaks over and cook for another 2 minutes until they are sizzling and have developed a nice crust. When they are 120F internal, pull off and let cool at room temperature for 8 minutes. Pro Tip Rotate and flip your steaks often. This will allow them to cook evenly while also ensuring the outside crust doesn’t burn. Build Your Sandwich Finally, thinly slice your steak and start building your sliced steak sandwich. Add some horseradish spread to your toasted bread and then top it with sliced steak. Next add the, caramelized onion and a slice of cheese. I used a torch to melt the cheese slices before garnishing with chopped chives and more sauce if you wish. Serve and enjoy! Tips and Tricks for the Perfect Steak Sandwich ​If this is your first time caramelizing onions in red wine, you might be wondering what type of red wine works best. My top picks would be a nice Cabernet Sauvignon or red cooking wine. You can also try using Zinfandel or Shiraz for the sweetest taste. Merlot or Pinot Noir are also great for a drier finish. More on Sandwiches How to Store Leftovers & Reheat Store any sliced steak sandwich leftovers in an airtight container in the fridge for up to 3 days. It’s best if you can store the deconstructed ingredients separately, so you don’t end up with soggy bread. Then reheat the steak in the oven or in a cast iron pan for maximum flavor before assembling a new sandwich. What to Serve with a Peter Luger Steak Sandwich The best way to serve this is with some dinner rolls, the rest of the Cabernet Sauvignon you used for the onions, and a bright and refreshing side salad with a raspberry vinaigrette. If you’re going for a more casual vibe, some potato chips and your choice of soda will make you feel like you’re at a backyard BBQ! sliced Steak Sandwich Recipe FAQ’s Can I use a different cut of beef? We used a NY Strip Steak for this recipe, but you can use any steak you like. A ribeye steak, flank steak, skirt steak, round steak, or even sirloin steak sandwich will be delicious. This is your kitchen– it’s all up to you! Can I substitute the bread? You can absolutely use a different kind of bread for this juicy steak sandwich. Ciabatta rolls or a hoagie bun would be delicious as well! Can I add veggies? This sandwich goes great with veggies! Throw in some peppery arugula, toasted green bell peppers, or even some roasted tomatoes, and you’ll have a more nutrient-dense meal. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Needing more spice in your life? My spice line can help with that. Check them out here. Steak: ▢ 3 Dry Aged NY Strip Steak▢ Kosher Salt▢ Clarified Butter ▢ 3 Dry Aged NY Strip Steak ▢ Kosher Salt ▢ Clarified Butter Caramelized Onions: ▢ 2 medium Red Onions thinly sliced▢ ½ cup Red Wine▢ 2 tbsp Butter ▢ 2 medium Red Onions thinly sliced ▢ ½ cup Red Wine ▢ 2 tbsp Butter Horseradish Spread: ▢ 2.5 tbsp Sour Cream▢ 2.5 tbsp Mayonnaise▢ 1.5 tbsp Prepared Horseradish▢ 1 tbsp Dijon Mustard▢ 2 tsp Champagne Vinegar▢ 2 tsp Chopped Chives ▢ 2.5 tbsp Sour Cream ▢ 2.5 tbsp Mayonnaise ▢ 1.5 tbsp Prepared Horseradish ▢ 1 tbsp Dijon Mustard ▢ 2 tsp Champagne Vinegar ▢ 2 tsp Chopped Chives Sandwich: ▢ Toasted Bread▢ Sliced Cheese ▢ Toasted Bread ▢ Sliced Cheese Begin by generously seasoning your steak with coarse sea salt and placing in the fridge to dry brine overnight. If you do not have that much time, season and place in the fridge for up to 40 minutes.Add all the ingredients for the horseradish spread to a bowl, mix and place in the fridge until ready to serveThinly slice your red onions. Then heat up a cast iron skillet to low heat. Melt your butter, then add the onions and slowly caramelize until thickened, dark red and sticking together (about 40-60 minutes). About 10 minutes before ready, add your red wine and let simmer into the onions. Pull off once done and keep warm until ready to serve.Preheat your oven to 850F for indirect cooking (you can easily do this in your broiler or salamander grill as well!).Pull your steaks out and add them to a high temperature baking sheet and place in the oven to cook for 2 minutes making sure to rotate the steaks halfway through. Then, flip the steaks over and cook for another 2 minutes until they are sizzling and have developed a nice crust. When they are 120F internal, pull off and let cool for 8 minutes.Finally, thinly slice your steak and start building your sandwich. Add some horseradish spread to your toasted bread topped with sliced steak, onions, cheese (make sure to melt), more chopped chives and more sauce if you wish. Serve and enjoy! Begin by generously seasoning your steak with coarse sea salt and placing in the fridge to dry brine overnight. If you do not have that much time, season and place in the fridge for up to 40 minutes. Begin by generously seasoning your steak with coarse sea salt and placing in the fridge to dry brine overnight. If you do not have that much time, season and place in the fridge for up to 40 minutes. Add all the ingredients for the horseradish spread to a bowl, mix and place in the fridge until ready to serve Add all the ingredients for the horseradish spread to a bowl, mix and place in the fridge until ready to serve Thinly slice your red onions. Thinly slice your red onions. Then heat up a cast iron skillet to low heat. Then heat up a cast iron skillet to low heat. Melt your butter, then add the onions and slowly caramelize until thickened, dark red and sticking together (about 40-60 minutes). Melt your butter, then add the onions and slowly caramelize until thickened, dark red and sticking together (about 40-60 minutes). About 10 minutes before ready, add your red wine and let simmer into the onions. About 10 minutes before ready, add your red wine and let simmer into the onions. Pull off once done and keep warm until ready to serve. Pull off once done and keep warm until ready to serve. Preheat your oven to 850F for indirect cooking (you can easily do this in your broiler or salamander grill as well!). Preheat your oven to 850F for indirect cooking (you can easily do this in your broiler or salamander grill as well!). Pull your steaks out and add them to a high temperature baking sheet and place in the oven to cook for 2 minutes making sure to rotate the steaks halfway through. Pull your steaks out and add them to a high temperature baking sheet and place in the oven to cook for 2 minutes making sure to rotate the steaks halfway through. Then, flip the steaks over and cook for another 2 minutes until they are sizzling and have developed a nice crust. Then, flip the steaks over and cook for another 2 minutes until they are sizzling and have developed a nice crust. When they are 120F internal, pull off and let cool for 8 minutes. When they are 120F internal, pull off and let cool for 8 minutes. Finally, thinly slice your steak and start building your sandwich. Finally, thinly slice your steak and start building your sandwich. Add some horseradish spread to your toasted bread topped with sliced steak, onions, cheese (make sure to melt), more chopped chives and more sauce if you wish. Serve and enjoy! Add some horseradish spread to your toasted bread topped with sliced steak, onions, cheese (make sure to melt), more chopped chives and more sauce if you wish. Serve and enjoy! Serving: 4g | Calories: 557kcal | Carbohydrates: 7g | Protein: 36g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 159mg | Sodium: 260mg | Potassium: 684mg | Fiber: 1g | Sugar: 3g | Vitamin A: 254IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 3mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!