Recipe of The Month: Steak Sandwich


Sometimes you just need a classic meal, like a steak sandwich. Here, we take that classic and give it a little extra kick with some OG Bone Suckin’ Sauce. Sure, the name of the sauce implies there should be bones involved, but don’t worry, it’s not necessary. It’s perfectly delicious sans bones. Now fire up the grill and get cooking; the sando isn’t gonna grill itself.



  • 1 large boneless NY striploin
  • Bone Suckin’ Sauce
  • 1 yellow (sweet) onion
  • 4 cremini mushrooms
  • Salt and pepper
  • 1 tablespoon salted butter (plus more, for bread)
  • 1 teaspoon grapeseed oil (or oil of your choice. You do you, champ.)
  • 2 thick-cut slices of crusty bread
  • 2 slices provolone


STEP 1: Assemble your ingredients and preheat your grill to medium-high. Place a cast-iron pan on one side of the grill.


STEP 2: Place your steak in a deep dish and sprinkle it generously with salt and pepper. Next, pour a bunch of that Bone Suckin’ Sauce over top of the steak; flip it over and pour a little more sauce on it. Let the steak rest while you prep the onions and mushrooms.


STEP 3: Using a mandoline slicer (or a super sharp knife); transfer them to a bowl and season generously with salt and pepper.


STEP 4: Trim the stems and then slice the mushrooms. That’s all. Oh, no, wait – transfer the mushrooms to a bowl. Now that is all.


STEP 5: Put the butter and oil in the cast-iron pan, and once the butter’s melted, add the onions.


STEP 6: Let the onions cook, stirring occasionally, for about 5 minutes. Give them some space. Don’t be clingy.


STEP 7: When the onions are all nice and golden and softened, add the mushrooms.


STEP 8: Now, transfer the steak to the grill. Let it cook for about 5 minutes, then flip.

STEP 9: Stir the mushrooms. Enjoy the fragrance. Does anything smell better than onions and mushrooms on the grill? No. The answer is no.

STEP 10: When the steak reaches your desired doneness (130-135F for rare, 140F for medium rare, 155F for medium, or 165F for well-done), remove it from the grill, place it on a plate, and cover with foil. Remove the pan from the grill as well.


STEP 11: Now, take your crusty bread and butter it up. Place it on the grill for a couple of minutes, flip, and top each piece with a slice of provolone.


STEP 12: While the bread toasts up for another couple minutes and the cheese melts, slice up that steak. Sooooo juicy. Remove the toast from the grill.


STEP 13: Now for the good part. Place the steak pieces over the two cheesy toasts (juices and all!) and drizzle a little bit more Bone Suckin’ Sauce over the meat. Top with the onions and mushrooms.


STEP 14: Serve immediately and enjoy!

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