Grilled Ribeye Steak Sandwich Recipes

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.

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 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 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.

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-STEAK SANDWICHES

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.