Grilled Rib Eye Sandwiches Recipes

GRILLED RIBEYE STEAK SANDWICH RECIPE

Steps:

• Preheat the oven to 400°.
• Aioli: Combine all ingredients into a bowl and mix. Cool until ready to serve.
• Sandwich: Add 1 tablespoon of butter to a large frying pan over medium-low heat and cook the onions until well browned, about 20 minutes. Set aside.
• Add 2 tablespoons of butter to a large frying pan and cook the peppers mushrooms over medium-low heat until browned, about 10 minutes. Set aside.
• Season the ribeye steaks well with salt and pepper and cook on a hot grill or in a grill pan with a 2 tablespoons of olive oil until grill marks have formed and the desired internal temperature is achieved.
• Divide the cooked sliced ribeyes between the 4 sliced hoagie buns and layer on each 2 slices of mozzarella cheese, 1 slice of provolone cheese, roasted onions, peppers and mushrooms.
• Add the sandwiches to the oven and cook for 5 minutes or until cheese is melted and bun is lightly toasted.
• Serve the hot sandwiches along with the aioli.

GRILLED RIB EYE STEAK SANDWICHES

Steps:

• Toast the onion buns in 3 T. butter over medium heat until browned. Set aside.
• Slice onions into thick slices and place on metal skewers.
• Mix oil, salt, and pepper and brush over the onions. Grill until marks appear.
• Grill rib eyes for 3-4 minutes per side while the onions are grilling.
• Layer the meat, onions, and cheese on the toasted onion buns. Drizzle with steak sauce if desired.

GRILLED RIB-EYE SANDWICHES

Steps:

• Heat coals or gas grill for direct heat. Brush steak sauce on both sides of beef.
• Cover and grill beef 4 to 5 inches from medium heat 7 to 12 minutes, turning once, until desired doneness.
• Serve beef on bread slices and top with onion rings. Serve with additional steak sauce if desired.

GRILLED RIB EYE STEAK SANDWICH

Steps:

• 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.

GRILLED RIBEYE

Steps:

• At LongHorn Steakhouse, we recommend a char-grill for bone-in steak like our Outlaw Ribeye®. If grilling outdoors, clean and spray oil your grill, heat to 550 degrees F. If grilling indoors, preheat saute pan or indoor grill to high heat. Season ribeye steaks with salt, pepper, granulated onion powder and granulated garlic powder. Place seasoned steaks on grill. Grill to your desired degree of doneness. Make quarter turns to get diamond marks. Remove steaks from grill. Plate each steak and enjoy! Degrees of Doneness: Rare: 95-105 degrees. Cool red center. Medium Rare: 115-125 degrees. Warm red center with a hint of pink. Medium: 130-140 degrees. Warm pink center. Medium Well: 150-160 degrees. Some pink in the center. Well: 165-175 degrees. No pink, cooked all the way through.

GRILLED RIB EYE SANDWICHES

Steps:

• 1. Remove rib eyes from refrigerator 10-15 minutes before grilling. Seasoning lightly with Montreal Steak Seasoning.
• 2. If you are having mushrooms on your sandwiches saute them now. You can also saute onions! These are optional.
• 3. If choosing Italian bread or French bread slice bread on an angle slightly. I cut according to the size of my steaks.
• 4. With grill very hot or gas grill on high sear steaks on each side. These are thin so they only take a couple minutes on each side. Set steaks on plate to rest for a few minutes.
• 5. Assemble sandwich. I like to place the steak on where we have a double thickness of meat. Place cheese on top, mushrooms or onions. I prefer mine with just cheese, or PLAIN.
• 6. I usually stick my bread in the oven when I sauteed the mushrooms. I like the warm bread, because it helps keep the steak warm. I like a crisp crust, soft warm center, warm pink steak and cheese. Jim likes his with mushrooms too!