Grilled Rib Eye Steak Sandwich

Barbara Mayo Recipe

By Barbara Mayo joyouscook

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!


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

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