Recipes

Texas Strip Stack on Soft White

by Clint Phelan

Prep Time: 10 Minutes

Total Time: 20 Minutes

Yield: 2 Servings

Intro

Every cowboy’s got a weakness. Mine? A steak sandwich that’s got no business bein’ this good for how little effort it takes. This one’s got tender, juicy slices of Wagyu Texas Strip, a bold lick of mustard, and arugula for that little green kick- all between two slices of soft white bread that soak it up like a biscuit at breakfast.

Call it lunch, call it supper, call it gone- it won’t sit around long.

Directions

Heat a skillet (cast iron if you got one) over medium-high heat. Add oil, then lay the Wagyu Texas Strip steak down and sear 3–4 minutes per side for medium-rare. Rest it for 5–10 minutes before slicing.
Cut the steak against the grain into thin strips so it’s tender in every bite.
Toast the bread if you like (optional, but a light toast adds structure). Spread mustard on both sides. Layer on sliced steak, a small handful of arugula, and any extras you’re dreamin’ up.
Cut in half, hand it off, and watch ‘em fall quiet for a minute. That’s how you know it’s good.
This sandwich travels well wrapped in butcher paper- so whether you're headin’ to the office or the back pasture, you’ll eat like a king wherever you land.

Ingredients

1 Wagyu Texas Strip steak (10–12 oz)

Kosher salt & black pepper

1 tbsp oil

4 slices soft white sandwich bread or French-style white loaf

2–3 tbsp good mustard (Dijon or stone-ground work great)

1 cup fresh arugula

Optional: a swipe of mayo, caramelized onions, or a slice of sharp cheese (if you’re feelin’ bold)