Steakhouse Fully Loaded Ribeye Sandwich

Debbie Reid

By
@Sirbarney

This recipe combines all your favorite flavors from a steakhouse and puts it into one big beautiful sandwich.


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

1

Method:

Stove Top

Ingredients

1 1/2 tsp
fresh ground horseradish
1/2 tsp
lemon juice
1 tsp
champagne vinegar
3/4 tsp
kosher salt, divided
1/4 tsp
freshly ground black pepper, divided
1 Tbsp
extra virgin olive oil
2 Tbsp
of your favorite barbeque sauce
1 Tbsp
honey mustard
2 slice
bacon
1/2 c
sliced onion
2
- 3 medium size baby bella mushrooms, sliced
8 oz
boneless ribeye steaks
1 Tbsp
butter, softened
1
good quality kaiser roll, split
1/2 tsp
garlic powder
1/2 c
baby greens
1 oz
blue brie, thinly sliced

Directions Step-By-Step

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!!

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Beef
Regional Style: American