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Mandalay Bay 3950 Las Vegas Blvd. South Las Vegas , NV 89119

Sunday – Tuesday, Thursday – Saturday
5 PM – 10 PM

*Closed on Wednesdays


STRIPSTEAK Las Vegas is the modern American Steakhouse remixed, remade, and reinvented with a unique blend of Japanese influence and the signature Chef Michael Mina flair. An evocative, inventive, and highly curated menu offers guests the best seafood, foie gras, signature cuts of premium meat and steaks, as well as the best prime rib in Las Vegas.  

Just a stone’s throw from the hot streets of Las Vegas, STRIPSTEAK is where the sun and sand meet sizzling satisfaction offering the perfect dining experience after a day in the sun. Guests will also enjoy the seasonal, ever-evolving menu featuring locally sourced ingredients and global flavors. Top off your meal with a creative offering from STRIPSTEAK’s handcrafted cocktail cart and enjoy any number of original creations expertly prepared tableside exclusively for you.

10 / 21 / 2020

Private Dining & Events

No matter the occasion, we’ve got you covered. Check out our full suite of options to book for all of your special and private events and experiences needs.

For more information, please contact us at 702.632.7447 or mbhgroupdining@mandalaybay.com

“The steak selections impress” – Eater Vegas

Named a “Best Steakhouse in Las Vegas” in Thrillist

“Satisfaction with every bite” – Las Vegas Magazine


About Our Chef: Tony Schutz

Prior to STRISPTEAK, Tony was the Executive Chef of PUB 1842 and the Executive Sous Chef at SEABLUE, both at the MGM Grand. Before joining Chef Michael Mina and MINA Group, Tony worked at Palms Casino Resort, where he served as Executive Sous Chef at Nove Italiano and as Sous Chef at N9NE Steakhouse. Previously, he was a Sous Chef at MK Restaurant in Chicago, where he was involved in the opening. He also assisted in opening Belly Italiano in Palm Springs, Nove, N9NE Steakhouse in Dallas, and Nove in Las Vegas while employed with N9Ne Group.

Originally from LaPorte, Indiana, Tony attended Purdue University and The Culinary Institute of America. In his free time, he enjoys spending time with his wife and two sons.



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