Grilled Rib Eye Sandwiches Recipes

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 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°).

DRUMMOND GRILLED RIB-EYES

Steps:

• Prepare a grill or grill pan for medium-high heat.
• Put the steaks on a platter and brush one side with half of the melted butter. Sprinkle on half of the seasoned salt, lemon and pepper seasoning and garlic salt.
• Grill the steaks seasoning-side down for 2 minutes. Brush the top side with the remaining butter and sprinkle on the remaining seasoned salt, lemon and pepper seasoning and garlic salt. Flip the steaks and cook on the other side for 2 minutes for rare. (For medium-rare, cook 3 minutes per side.) Remove to a platter and rest for 5 minutes before serving.

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.

GRILLED RIB-EYE STEAK SANDWICH RECIPE | TRAEGER GRILLS

Steps:

• Remove and discard the husk from the tomatillo. In a small pot of boiling water, add the tomatillo and cook for 3 minutes. Remove the tomatillo and reserve the cooking water.
• In a food processor or blender, add the tomatillo, cilantro, green onion, garlic, oil, mustard, 1/4 cup of reserved tomatillo cooking water, horseradish, Traeger Prime Rib Rub, and a pinch of salt and pepper. Blend the ingredients until smooth. Reserve 1/2 cup of the tomatillo sauce, and place in a covered container in the refrigerator for later.
• Place the steaks in a baking dish or large zip-top bag. Generously coat the steaks with the remaining tomatillo sauce. Cover and marinate in the refrigerator for 1-4 hours.
• When ready to cook, set the Traeger temperature to 450˚F and preheat with the lid closed for 15 minutes. For optimal results, set to 450° if available.
• Insert the probe horizontally into the center of the steak. Place steaks directly on the grill grates and cook for 10 minutes. Flip and cook until the internal temperature reaches 130˚F, or desired doneness, 5 minutes.
• Remove the steaks from the grill and allow to rest for 5 minutes before thinly slicing. Assemble the sandwiches by placing the sliced steak on a ciabatta bun. Top with reserved tomatillo sauce and arugula, as desired. Enjoy!

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.

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!