Barbara Mayo Recipe

Grilled Rib Eye Steak Sandwich

By Barbara Mayo joyouscook


Recipe Rating:
Serves:
2
Prep Time:
Cook Time:
Cooking Method:
Grill

Barbara's Story

When we grill rib eyes we use big steaks and I only eat 1/2 of mine so I came up with this recipe for lunch the next day. It was so good I started grilling an extra steak just for leftover sandwichs the next day!

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is SUCH a delicious sandwich - flavorful, hearty and perfectly tender. I couldn’t find the rosemary garlic pepper rings that Barbara calls for in the recipe, so did some improvising and made my own. Happily, they turned out great! I simply bought pepper rings and added four cloves of minced garlic and a tablespoon of chopped fresh rosemary. Yum!!!

Ingredients

1
1.5 inch thick around 8 oz. rib eye steak sliced into 8 slices
2 medium
scali rolls sliced in half
4 slice
1/2 inch thick fresh asaigo cheese
12 slice
rosemary garlic pepper rings ( i use mezzatte)
4 slice
fresh tomato
2 slice
red onion thinley sliced
2 Tbsp
cracked black pepper mayonaise
1 Tbsp
good french style djion mustard
1 pinch
salt i put this on the tomato slices

Directions Step-By-Step

1
(I grill an extra one so we can have a sandwich for lunch the next day) Secret to good steak is to age after you get it home. I remove from plastic wrap and place on plate dust with 1 teaspoon unseasoned meat tenderizer on both sides then use 1 tablespoon Kansas City Steak seasonings on both sides return to refrigerator for at least 2 days unwrapped. When ready to grill remove steak from refrigerator and let set for 10 minutes before grilling.
2
Make sure grill is on high heat and place steak on grill, sear for 4 minutes then turn steak ½ turn for good grill marks 4 more minutes then turn over and repeat on back side. This will give you a medium steak. Place leftover steak wrapped in foil in refrigerator until tomorrow for lunch!
3
Cracked pepper mayo-mustard sauce:
Combine cracked black pepper mayo and mustard mix well set aside.
4
I start with my grilled rib eye and slice it on the diagonal into ½ inch slices set aside.
Place 2 sliced open scali rolls on sheet pan and top with 1 slice of cheese on each side place under broiler on high until cheese is bubbly then remove from oven. Spread ½ of mayo mustard sauce on each roll top and bottom, place steak slices about 4 on bottom rolls. Top with tomato, onion and pepper rings place top on sandwich and serve with potato salad or chips.

About this Recipe

Main Ingredient: Beef
Regional Style: American

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32 Comments

user
Jan 19, 2015 - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".
user
Pat Duran kitchenchatter
May 29, 2014
Barbara,What a great sandwich to wrap around our lips...thanks for this recipe..hugs
user
Barbara Mayo joyouscook
Jul 5, 2013
Sylvia, You are right so sorry you can eat it cold or heat under the broiler of your oven on hi for about 2 minutes
user
Sylvia England NoniKitchen
Jul 4, 2013
Is the steak cold on the sandwiches? I did see where or how heated