New York Flatiron Grilled Steak Sandwich

Introduction

Bursting with bold NYC flavor, this New York Flatiron Grilled Steak Sandwich is a culinary tribute to the rich, diverse cuisine of the Flatiron District. Using the Arteflame Grill’s high-heat searing grate and multi-zone cooktop, you’ll achieve a steakhouse-quality sandwich right in your backyard—with juicy, perfectly cooked steak and crispy, buttery grilled bread. Let’s build a sandwich that’s flat-out phenomenal from sear to finish.

Ingredients

• 1.5 lb Flatiron steak (about 3/4 to 1 inch thick)
• 4 ciabatta rolls or rustic sandwich rolls, sliced
• 1 yellow onion, sliced thin
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 slices provolone or sharp white cheddar
• 2 tbsp unsalted butter (plus more for toasting rolls)
• 1 tbsp garlic powder
• 1 tsp smoked paprika
• 1 tbsp kosher salt
• 1 tsp freshly cracked black pepper
• 1 tbsp Worcestershire sauce
• Handful fresh arugula (optional)
• Your favorite steak sandwich condiment (horseradish mayo, aioli, etc.)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a little vegetable oil on 3 paper napkins and place them in the center of the Arteflame grill basin.
2. Stack firewood over the napkins, light the paper, and let the fire build.
3. Let the grill heat for about 20 minutes until the center grate reaches 1,000°F and the surrounding cooktop is heated evenly.

Step 2: Season the Steak

1. Pat the flatiron steak dry and season both sides with salt, pepper, garlic powder, and smoked paprika.
2. Let the steak rest for 10 minutes at room temperature while the grill continues to heat up.

Step 3: Sear the Steak

1. Place the steak directly on the center grill grate to sear at 1,000°F for 90 seconds per side.
2. Once the crust is developed, move the steak to the hot flat cooktop inner ring to finish using the reverse sear method.
3. Continue cooking until the internal temperature is about 15°F below your target (target is 130°F for medium-rare, remove at 115°F).
4. Let the steak rest off the grill for 10 minutes to finish coming up to temperature.

Step 4: Grill the Veggies

1. While the steak finishes on the cooktop, melt butter on the flat cooktop griddle near the center.
2. Add the onion and both peppers. Season lightly with salt and let them sizzle until caramelized and tender (about 10 minutes).
3. Push veggies toward the outer cooler edge to keep warm.

Step 5: Toast the Rolls

1. Butter the insides of the ciabatta buns and place cut-side down on the flat cooktop griddle toward the inside ring.
2. Toast until golden brown and crispy, about 2–3 minutes.

Step 6: Assemble the Sandwich

1. Slice the rested steak thinly against the grain.
2. Layer steak slices onto the bottom halves of the toasted rolls.
3. Top with grilled peppers and onions, a slice of provolone, and a handful of arugula (optional).
4. Spread your favorite condiment on the top bun and press the sandwich together.

Tips

• Always let your steak rest before slicing to retain juices.
• Remove the steak from the grill when it’s 15°F below your desired final temp—carryover cooking does the rest.
• Don’t overcrowd the cooktop—give veggies and buns room to caramelize evenly.
• Use real butter for grilling—it delivers rich flavor and perfect browning.
• Rotate the rolls around the griddle’s heat zones for even toasting.

Variations

1. NYC Balsamic Steak Sandwich: Use balsamic-glazed onions and fresh mozzarella for a tangy upgrade.
2. Spicy Broadway Steak Sandwich: Swap peppers for jalapeños and add spicy chipotle aioli for kick.
3. Little Italy Steak Sandwich: Add roasted cherry tomatoes and a basil-garlic pesto spread.
4. Brooklyn Blue Cheese Steak Sandwich: Use blue cheese crumbles and caramelized shallots for bold, funky flavor.
5. Empire State Philly: Go classic Philly style with whiz cheese and grilled mushrooms for a New York twist.

Best pairings

• Crispy sweet potato fries cooked on the Arteflame grill
• Grilled corn with herb butter and smoked paprika
• Classic coleslaw with Dijon vinaigrette
• Craft pale ale or full-bodied red wine like a Zinfandel
• Grilled peach halves with honey drizzle for dessert

Conclusion

The New York Flatiron Grilled Steak Sandwich is the perfect union of fire, flavor, and finesse—made easy with the Arteflame Grill. Its signature high-heat sear seals in juices like the best NYC steakhouse, while the flat cooktop delivers golden, griddled perfection. Each bite brings out the streetwise richness of the Big Apple’s Flatiron District—minus the traffic.