Grilled Rib Eye Steak Sandwich Food

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.

GRILLED RIBEYE

Steps:

• At LongHorn Steakhouse, we recommend a char-grill for bone-in steak like our Outlaw Ribeye®. If grilling outdoors, clean and spray oil your grill, heat to 550 degrees F. If grilling indoors, preheat saute pan or indoor grill to high heat. Season ribeye steaks with salt, pepper, granulated onion powder and granulated garlic powder. Place seasoned steaks on grill. Grill to your desired degree of doneness. Make quarter turns to get diamond marks. Remove steaks from grill. Plate each steak and enjoy! Degrees of Doneness: Rare: 95-105 degrees. Cool red center. Medium Rare: 115-125 degrees. Warm red center with a hint of pink. Medium: 130-140 degrees. Warm pink center. Medium Well: 150-160 degrees. Some pink in the center. Well: 165-175 degrees. No pink, cooked all the way through.

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

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.

RIBEYE STEAK SANDWICHES

Steps:

• For the caramelized onions:.
• Heat the oil and butter in a frying pan over low heat. Add the onion and cook, stirring occasionally, for 15 minutes or until softened. Add the sugar and vinegar and cook for a further 10-15 minutes, or until caramelized. Transfer to a small bowl and set aside.
• For the steaks:.
• Preheat a grill pan to high. Preheat a char-grill or large frying pan over medium-high heat.
• Drizzle the steaks with olive oil and season with salt and pepper, garlic powder. Cook for 3 minutes on each side for medium-well or until cooked to your desired temperature.
• Lightly toast the bread under the griller. Spread the mayonnaise and dijon over all of the bread.
• Stack steak slices on bread, spoon on carmelized onions, top with crumbled feta and sprinkle a pinch of parsley!
• For assembly: Stack steak slices on bread, spoon on carmelized onions, top with crumbled feta and sprinkle a pinch of parsley!
• Directions:.
• Heat the oil and butter in a frying pan over low heat. Add the onion and cook, stirring occasionally, for 15 minutes or until softened. Add the sugar and vinegar and cook for a further 10-15 minutes, or until caramelized. Transfer to a small bowl and set aside.
• Preheat a grill pan to high. Preheat a char-grill or large frying pan over medium-high heat.
• Drizzle the steaks with olive oil and season with salt and pepper, garlic powder. Cook for 3 minutes on each side for medium-well or until cooked to your desired temperature.
• Lightly toast the bread under the griller. Spread the mayonnaise and dijon over all of the bread.
• Stack steak slices on bread, spoon on carmelized onions, top with crumbled feta and sprinkle a pinch of parsley!
• For assembly: Stack steak slices on bread, spoon on carmelized onions, top with crumbled feta and sprinkle a pinch of parsley!

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 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 STEAKS

Steps:

• Heat grill to high; clean and lightly oil hot grates. Let steaks stand at room temperature for 30 minutes. Generously season both sides of steaks with salt and pepper. Grill steaks, rotating once to create hatch marks, until well-browned on the outside and cooked to desired doneness, 6 to 7 minutes per side on a charcoal grill (or 8 to 9 minutes per side on a gas grill) for medium-rare (about 125 degrees). Transfer to a platter; cover with foil. Let rest for 10 minutes. Slice steaks against the grain.