Best Grilled Rib Eye Steak Sandwich Recipes

Grilled Rib-Eye Steak Sandwich image

Provided by Aaron McCargo Jr.

Time 20m

Yield 6 servings

Number Of Ingredients 18

2 tablespoons smoked paprika
2 to 3 tablespoons olive oil, plus more for drizzling
6 (6-ounce) rib-eye steaks
2 tablespoons sea salt
2 tablespoons cracked black pepper
1/4 cup hot banana peppers
6 slices provolone cheese
6 steak rolls, split in 1/2
Herb Salad, recipe follows
1/4 cup roughly chopped parsley leaves
1/4 cup torn basil leaves
1/4 cup minced prosciutto
3 shallots, sliced into thin rings
1/2 cup sliced sun-dried tomatoes
1 lemon, juiced
1/4 cup olive oil
1 tablespoon salt, or to taste
1 tablespoon cracked black pepper, or to taste

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 image

Provided by Barbara Mayo

Time 45m

Number Of Ingredients 9

1 1.5 inch thick (around 8 oz.) rib eye steak sliced into 8 slices
2 medium Scali rolls, sliced in half
4 slice 1/2 inch thick fresh Asiago cheese
12 slice rosemary garlic pepper rings (I use Mezzatte)
4 slice fresh tomato
2 slice red onion thinley sliced
2 Tbsp cracked black pepper mayonaise
1 Tbsp good French style Djion mustard
1 pinch salt, I put this on the tomato slices

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.