Blackstone Fenway-Inspired Steak Tip North Shore 3-Way

Bring a taste of Boston baseball to the backyard with a Blackstone Fenway-Inspired Steak Tip North Shore 3-Way. Tender marinated sirloin tips get a hard sear on the griddle, then meet melty white American cheese, mayonnaise, and a thin, tangy North Shore-style barbecue sauce inside a toasted roll.

Fenway Park currently lists a Savenor’s Steak Tip North Shore 3-Way Sandwich in its concessions guide. This homemade version is inspired by that ballpark offering and the classic Massachusetts meaning of “three-way”: cheese, mayo, and barbecue sauce. It is not an official Fenway Park, Boston Red Sox, Savenor’s, or MLB recipe.

The recipe takes a little planning because the steak tastes best after at least two hours in the marinade. Once the griddle is hot, the sandwiches come together quickly. A two-zone setup gives the steak enough heat to brown while leaving a cooler section for the sauce, toasted rolls, and cheese-melting step.

Why This Recipe Works on a Blackstone

High Heat Builds a Steakhouse Crust

Sirloin flap meat—often sold as steak tips or bavette—has loose grain and excellent beef flavor. A hot, uncrowded griddle makes deep contact with each piece, producing browned edges without drying out the center.

Two Heat Zones Keep Every Component Moving

The steak needs high heat, but the barbecue sauce and rolls do not. Dividing the Blackstone into hot and medium-low zones lets you sear, warm, toast, and melt without running back to the kitchen.

The Three-Way Toppings Balance One Another

White American cheese adds a creamy melt, mayonnaise supplies richness, and the vinegar-forward barbecue sauce cuts through both. The result is bold and messy in exactly the way great ballpark food should be.

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Recipe at a Glance

• Prep Time: 25 minutes
• Marinating Time: 2 to 8 hours
• Cook Time: 20 minutes
• Total Active Time: 45 minutes
• Servings: 6 sandwiches
• Difficulty: Intermediate
• Course: Main Course
• Cuisine: American, New England
• Estimated Calories: 820 per sandwich

Ingredients

For the New England-Style Steak Tips

• 2 pounds sirloin flap meat, bavette, or top sirloin steak tips, cut into 1 1/2-inch pieces
• 1/4 cup low-sodium soy sauce
• 3 tablespoons Worcestershire sauce
• 3 tablespoons ketchup
• 2 tablespoons avocado oil
• 2 tablespoons packed light brown sugar
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 3 garlic cloves, finely minced
• 1 teaspoon onion powder
• 1 teaspoon freshly ground black pepper

For the Tangy North Shore-Style Barbecue Sauce

• 3/4 cup ketchup
• 1/3 cup apple cider vinegar
• 1/4 cup packed light brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce, plus more to taste
• 1/2 teaspoon yellow mustard
• 1/2 teaspoon onion powder
• 1/4 teaspoon kosher salt

For the Sandwiches

• 6 soft sausage rolls, sub rolls, or sturdy split-top rolls
• 2 tablespoons softened butter or avocado oil, for toasting
• 12 slices white American cheese
• 1/2 cup mayonnaise
• Thinly sliced scallions or chopped parsley, optional for serving

Equipment Needed

• Blackstone griddle
• Instant-read thermometer
• Two griddle spatulas or one spatula and tongs
• Melting dome
• Small heat-safe saucepan or griddle-safe pot
• Mixing bowl or zip-top marinating bag
• Cutting board and sharp knife

Instructions

Step 1: Marinate the Steak Tips

Whisk the soy sauce, Worcestershire sauce, ketchup, avocado oil, brown sugar, apple cider vinegar, Dijon mustard, garlic, onion powder, and black pepper. Add the steak tips and turn until evenly coated. Cover and refrigerate for at least 2 hours and up to 8 hours.

Do not reuse marinade that has touched raw beef. If you want extra marinade for serving, mix and reserve it separately before adding the steak.

Step 2: Make the North Shore-Style Barbecue Sauce

Combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce, yellow mustard, onion powder, and salt in a small saucepan. Simmer over medium-low heat for 8 to 10 minutes, stirring occasionally, until the sugar dissolves and the sauce lightly coats a spoon. It should remain thinner and tangier than a typical bottled barbecue sauce.

The sauce can be made up to one week ahead and refrigerated. Rewarm it gently before assembling the sandwiches.

Step 3: Preheat the Blackstone

Heat one side of the griddle to medium-high, approximately 425°F to 450°F. Set the other side to medium-low, approximately 325°F to 350°F. Scrape the cooking surface clean and add a thin film of avocado oil to the hot zone.

Step 4: Sear the Steak Tips

Lift the steak from the marinade and let the excess drip away. Discard the used marinade. Spread the steak tips across the hot zone in a single uncrowded layer.

Cook without moving them for 3 to 4 minutes, until the first side develops a dark brown crust. Turn and cook for another 3 to 5 minutes, tossing only as needed to brown the remaining sides. Cook in two batches if your griddle is crowded.

Step 5: Toast the Rolls

While the steak cooks, lightly butter or oil the cut sides of the rolls. Place them cut-side down on the medium-low zone for 1 to 2 minutes, until golden around the edges but still soft inside. Move the rolls to a tray.

Step 6: Melt the Cheese

Check the steak with an instant-read thermometer. For food safety, cook whole-cut beef to at least 145°F and allow a 3-minute rest. Divide the steak into six piles on the cooler zone. Place two slices of white American cheese over each pile, cover with a melting dome, and cook for 30 to 60 seconds, just until the cheese relaxes over the meat.

Step 7: Build the Three-Way Sandwiches

Spread mayonnaise over both cut sides of each toasted roll. Use a spatula to load one cheesy steak pile into each roll. Spoon the warm tangy barbecue sauce generously over the steak. Add scallions or parsley if desired and serve immediately with extra sauce.

Pro Tips for the Best Steak Tip 3-Way

Choose Sirloin Flap Meat When Possible

Sirloin flap, sometimes labeled bavette, has the beefy flavor and open grain associated with New England steak tips. Top sirloin also works, but avoid cutting it too small or it can overcook before developing a crust.

Dry the Surface Just Enough

Let the excess marinade drip from the steak before it hits the griddle. You want the meat seasoned, not swimming in liquid. Too much moisture lowers the surface temperature and causes steaming.

Keep the Steak in Large Pieces

Pieces around 1 1/2 inches stay juicy and feel more like steak tips than chopped cheesesteak. Slice very large pieces after resting if necessary.

Use White American Cheese

Provolone is delicious, but American cheese provides the creamy, even melt expected from a true three-way sandwich. Ask the deli counter for medium-thick slices so the cheese does not disappear into the steak.

Keep the Sauce Thin and Tangy

North Shore-style barbecue sauce should pour easily and have a noticeable vinegar bite. If it becomes too thick, whisk in a tablespoon of water or apple cider vinegar before serving.

Substitutions and Variations

• Add griddled onions and bell peppers for a steak-bomb-style variation.
• Replace the sirloin with turkey tips and cook poultry to 165°F.
• Use provolone or sharp cheddar if white American cheese is unavailable.
• Add sliced pickled cherry peppers for heat and acidity.
• Substitute sturdy gluten-free rolls and verify that the sauces are gluten-free.
• Turn the recipe into sliders by using smaller pieces of steak and soft dinner rolls.

What to Serve With Steak Tip Sandwiches

Serve these sandwiches with Blackstone home fries, griddled onions, smashed potatoes, or a simple vinegar-dressed slaw. For a complete ballpark spread, add griddled sausages and peppers, warm pretzel bites, or corn on the cob.

Storage and Reheating

Store cooked steak, barbecue sauce, rolls, and toppings separately. Refrigerate the steak in an airtight container for up to 4 days and the sauce for up to 1 week.

Reheat the steak on a lightly oiled Blackstone over medium heat for 2 to 3 minutes, turning frequently. Add the cheese only after the meat is hot. Toast a fresh roll and assemble immediately. Microwaving a fully assembled sandwich will soften the bread and can make the steak tough.

Food-Safety Note

The USDA recommends cooking whole cuts of beef to a minimum internal temperature of 145°F followed by a 3-minute rest. Keep raw-beef marinade away from cooked food, clean utensils and surfaces after contact with raw meat, and refrigerate leftovers within 2 hours.

Recipe Attribution

This independent home-griddle recipe is inspired by the Savenor’s Steak Tip North Shore 3-Way Sandwich listed in Fenway Park’s concessions guide. It is not an official recipe and is not affiliated with or endorsed by Fenway Park, the Boston Red Sox, Major League Baseball, or Savenor’s.