Grilled Rib Eye Sandwiches
Featured Pinch Tips Video
- thin cut rib eye sreaks (about 1/4 inch)
- montreal steak seasoning
- slices provolone cheese
- fresh portabello mushrooms, sliced sauteed (optional)
- sweet onion sauteed (optional)
- fresh italian bread, french bread or kaiser rolls (pick bread that has a crisp crust or if crust is soft, place bread in a very hot oven for 5 minutes. this will give a crisp crust and fluffy soft bread center)
1Remove rib eyes from refrigerator 10-15 minutes before grilling. Seasoning lightly with Montreal Steak Seasoning.
2If you are having mushrooms on your sandwiches saute them now. You can also saute onions!
These are optional.
3If choosing Italian bread or French bread slice bread on an angle slightly. I cut according to the size of my steaks.
4With grill very hot or gas grill on high sear steaks on each side. These are thin so they only take a couple minutes on each side. Set steaks on plate to rest for a few minutes.
5Assemble sandwich. I like to place the steak on where we have a double thickness of meat. Place cheese on top, mushrooms or onions.
I prefer mine with just cheese, or PLAIN.
6I usually stick my bread in the oven when I sauteed the mushrooms. I like the warm bread, because it helps keep the steak warm.
I like a crisp crust, soft warm center, warm pink steak and cheese. Jim likes his with mushrooms too!