steakhouse fully loaded ribeye sandwich

How To Make steakhouse fully loaded ribeye sandwich

• 1

  In a medium bowl, combine the horseradish, lemon juice, vinegar, 1/4 teaspoon salt and 1/8 teaspoon black pepper; whisk in the extra virgin olive oil; set aside.
• 2

  In a small bowl, mix together the barbeque sauce and honey mustard; set aside.
• 3

  Place bacon into a medium skillet over medium heat. Cook until crispy, approximately 3 - 4 minutes per side. Drain; set aside.
• 4

  Place skillet with bacon drippings back over medium heat. Add in the onion and 1/4 teaspoon salt and cook until they just begin to soften. Add in the mushrooms, continue to cook until mushrooms are softened. Remove from skillet; set aside.
• 5

  Meanwhile, season ribeye with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper. Place a grill pan over medium high heat. Add ribeye and cook to desired doneness. Remove from pan, cover and let rest for a few minutes.
• 6

  Spread the butter onto the cut sides of the kaiser roll, sprinkle with the garlic powder. Place on the grill pan (still over medium heat) and grill until toasty.
• 7

  Add the baby greens to the reserved horseradish vinaigrette, toss to coat. Thinly slice the ribeye.
• 8

  To build your sandwich, place the bottom of the roll cut side up onto work surface, spread with half of the bbq/mustard mixture, top with the ribeye slices, blue brie, bacon, onion and mushrooms, and salad. Spread the cut side of the roll top with remaining bbq/mustard mixture, place onto sandwich and enjoy!!
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