Ribeye Steak 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 SANDWICH

Steps:

• Preheat the grill to 375 degrees F.
• In a small bowl, mix together the smoked paprika and 2 to 3 tablespoons olive oil. Set aside.
• Season the steaks with salt and pepper on both sides and drizzle with olive oil. Put the steaks on hot grill and sear on each side until desired doneness, about 4 minutes. Top with the peppers and provolone and cook until the cheese is melted. Brush the steak rolls with the smoked paprika oil and grill until slightly charred. Cut the steaks in half, lengthwise and put them on top of each other on the bottom half of the roll. Top with the herb salad and cover with the top half of the roll. Serve.
• Add all the ingredients to a small bowl and toss to combine.

RIB EYE SANDWICHES

Steps:

• Heat broiler. Press peppercorns onto both sides of steaks and sprinkle lightly with salt.
• Slice onion as thinly as possible.
• Trim heels from bread loaf; cut loaf into 8 slices, about 3/4" thick.
• Heat a large skillet over med-high heat. Melt butter. Cook steaks in 2 batches, 1 to 1 1/2 minutes per side, do not overcook.
• Add 1 tablespoon of butter between batches, if needed. Cover steaks and set aside to keep warm.
• Add 1 tablespoon butter to same skillet and saute onion about 5 minutes. Add beer and cook 5 more minutes, until liquid is almost absorbed.
• While onion cooks, toast bread under broiler 2 minutes per side or until golden brown.
• Spread garlic and herb spread (I use Boursin) over 1 side of toasted bread. Place steaks, top with onions and top with bread.
• Serve immediately. You should get 4 sandwiches.