Grilled Rib Eye Steak Sandwich

4
Barbara Mayo

By
@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!

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!!! Test Kitchen Avatar The Test Kitchen


Rating:

★★★★☆ 6 votes

Comments:
Serves:
2
Prep:
25 Min
Cook:
20 Min
Method:
Grill

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 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

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.

Printable Recipe Card

About Grilled Rib Eye Steak Sandwich

Main Ingredient: Beef
Regional Style: American



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