Best Grilled Rib Eye Sandwiches Recipes

GRILLED RIB-EYE SANDWICHES

Grilled Rib-Eye Sandwiches image

Better than burgers! Grill saucy steak sandwiches.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 4

Ingredients

1/4 cup steak sauce
4 boneless beef rib-eye steaks (about 5 ounces each)
4 slices French bread, 1 inch thick, toasted
1 package (8 ounces) frozen onion rings, baked

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.

Nutrition Facts : Calories 540, Carbohydrate 41 g, Cholesterol 80 mg, Fiber 2 g, Protein 37 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 720 mg

GRILLED RIB EYE SANDWICHES

Grilled Rib Eye Sandwiches image

These are OUR favorite sandwiches during grilling season. They are fast, easy and taste so good!

Provided by Mary Louise

Categories Sandwiches

Number Of Ingredients 6

Ingredients

2 thin cut rib eye sreaks (about 1/4 inch)
montreal steak seasoning
2 slices provolone cheese
fresh portabello mushrooms, sliced sauteed (optional)
1 sweet onion sauteed (optional)
fresh italian bread, french bread or kaiser rolls (pick bread that has a crisp crust or if crust is soft, place bread in a very hot oven for 5 minutes. this will give a crisp crust and fluffy soft bread center)

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!