Best 6 Grilled Ribeye Steak Sandwich Recipes

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 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 RIBEYE STEAKS

Steps:

• In a shallow dish, combine soy sauce, onions, brown sugar, garlic, ginger and pepper; add the steaks and turn to coat. Cover and refrigerate 8 hours or overnight., Drain and discard marinade. Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

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 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 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!