Grilled Rib Eye Steak Sandwich
|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|
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!
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!!!
Combine cracked black pepper mayo and mustard mix well 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.