GRILLED RIB EYE STEAK SANDWICHES
Delicious grilled steak sandwiches topped with grilled onions and provolone.
Provided by Rachel Barkowski
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 8
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.
Nutrition Facts : Calories 800 kcal, Carbohydrate 42 g, Protein 38 g, Fat 54 g, SaturatedFat 20 g, Cholesterol 116 mg, Sodium 883 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
GRILLED STEAK SANDWICH
Provided by Patrick and Gina Neely : Food Network
Time 2h35m
Yield 5 servings
Number Of Ingredients 18
Steps:
- Mix all of the marinade ingredients together in a bowl and pour it into a large gallon-sized resealable plastic bag. Add the steak and turn to make sure it is completely covered by the marinade. Refrigerate for at least 2 hours and up to 12, turning the bag occasionally.
- Melt the butter in a heavy bottomed saucepan over medium heat. Once melted add the flour and stir until it becomes a light blonde color. Slowly whisk in milk. Bring the milk up to a simmer while stirring. Once at a simmer, stir in the cheese, a handful at a time. Season with salt and pepper, to taste. Keep warm until ready to use.
- Preheat the grill to medium-high heat.
- Toss green onions in a bowl with olive oil, and salt and pepper, to taste.
- Remove the steak from the marinade and let the excess drain off. Grill the steak for 5 to 7 minutes per side for medium-rare and about 8 to 10 minutes for medium. Remove the steak from the grill to a cutting board and allow it to rest for 10 minutes before slicing.
- While the steak rests, put the green onions and baguettes on the grill. Cook the green onions until charred and soft, about 4 minutes, and toast the bread until golden.
- To assemble, slice the steak, at a 45 degree angle, into very thin slices across the grain. Put some of the steak on the bottom of each roll, top with some grilled green onions, and smother with provolone cheese sauce. Cover with the top of the roll and serve.
GRILLED RIBEYE STEAKS
"In summer, I love to marinate these steaks overnight, then grill them for family and friends," writes Tim Hanchon of Muncie, Indiana. "When the weather is not as nice, they can be cooked under the broiler." The recipe makes a lot, so you can use the extra steak to make Pepper Steak Salad or Steak Tortillas (also found in Recipe Finder).
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
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°).
Nutrition Facts : Calories 700 calories, Fat 45g fat (18g saturated fat), Cholesterol 168mg cholesterol, Sodium 1977mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 55g protein.
GRILLED RIB-EYE STEAKS
The char of a hot grill brings out the bold beef flavors of these steaks, which are simply seasoned with salt and pepper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 3
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.
RIBEYE STEAK SANDWICHES
Make and share this Ribeye Steak Sandwiches recipe from Food.com.
Provided by Tiffany D.
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 176.2, Fat 8.2, SaturatedFat 3.3, Cholesterol 11.4, Sodium 169, Carbohydrate 23.6, Fiber 1.8, Sugar 10.8, Protein 3
GRILLED RIB-EYE SANDWICHES
Better than burgers! Grill saucy steak sandwiches.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 4
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 STEAK SANDWICH
Provided by Aaron McCargo Jr.
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 18
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-STEAK SANDWICHES
Basil, tomatoes, and olive oil refine this sandwich. The soft bread soaks up the juices of fresh-off-the-grill steak, so no flavor is lost.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Let steaks stand at room temperature for 30 minutes. Heat grill to high. Brush grates with oil. Season steaks with salt and pepper. Grill for 5 minutes per side for medium-rare. Let rest for 10 minutes. Thinly slice steaks across the grain.
- Meanwhile, drizzle tomatoes with oil; season with salt and pepper. Brush bread with oil. Grill tomatoes until lightly charred and soft, 3 to 4 minutes per side. Grill cut sides of bread until lightly charred, 30 seconds to 2 minutes.
- Layer sliced steak and grilled tomatoes over bottom halves of bread. Garnish with basil and romaine leaves, drizzle with oil, and season with salt and pepper. Sandwich with top halves of bread. Cut each loaf crosswise into 6 sandwiches.
GRILLED RIB EYE STEAK SANDWICH
Make and share this Grilled Rib Eye Steak Sandwich recipe from Food.com.
Provided by SouthernFriedMama
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 784.6, Fat 52.3, SaturatedFat 21.1, Cholesterol 135, Sodium 2978.6, Carbohydrate 33.6, Fiber 2.9, Sugar 1.5, Protein 43.2
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