Real Recipes From Real Home Cooks ®

grilled rib eye steak sandwich

★★★★☆ 6
a recipe by
Barbara Mayo
Collierville, TN

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

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!!!

— The Test Kitchen @kitchencrew
★★★★☆ 6
serves 2
prep time 25 Min
cook time 20 Min
method Grill

Ingredients For grilled rib eye steak sandwich

  • 1
    1.5 inch thick (around 8 oz.) rib eye steak sliced into 8 slices
  • 2 md
    Scali rolls, sliced in half
  • 4 slice
    1/2 inch thick fresh Asiago 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

How To Make grilled rib eye steak sandwich

  • 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.