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Ribeye Sandwich

Bonafide Ribeye Sandwich


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Ingredients

  • 2 Ribeye Steaks (8-10oz each)
  • 1 sweet onion (sliced thin)
  • 8oz Baby Portobello Mushrooms (sliced)
  • 4 slices Provolone Cheese
  • 1/4 cup Worcestershire Sauce
  • 1 Tablespoon Balsamic Vinegar
  • 1 Tablespoon Killer Hogs Steak Rub
  • Kosher Salt & Black Pepper
  • Texas Garlic Toast* (recipe below)
  • Roasted Garlic Mayo* (recipe below)

Texas Garlic Toast

  • 4 slices thick cut Texas Toast
  • 1/2 stick Butter
  • 1 teaspoon Dried Parsley
  • 1/2 teaspoon Garlic Powder
  • Preheat oven to broil setting. Place butter, parsley, and garlic in a small bowl and heat in microwave for 30 seconds. Stir to combine and brush on top side of each piece of toast. Place the toast in the oven for 1-2 minutes or until brown.

Roasted Garlic Mayo

  • 1 head of roasted garlic (about 10 cloves)
  • 1 cup Mayonnaise
  • 1 teaspoon Cracked Black Pepper
  • 1 teaspoon Killer Hogs Hot Sauce
  • Place the roasted garlic cloves in a small bowl. Mash with a fork until a paste. Add the remaining ingredients and stir well to combine. Store in the refrigerator until ready to serve.

Instructions

  1. Fire up charcoal grill for 2 zone grilling
  2. Tenderize steaks, season with Salt & Black Pepper, Drizzle with Balsamic Vinegar and Worcestershire Sauce.
  3. Place cast iron skillet on hot zone of grill grate. Add 1 TBS each Olive Oil and Butter.
  4. Add onions and mushrooms to skillet, season with salt and black pepper; drizzle with Worcestershire Sauce. Cook for 10 minutes until brown and tender.
  5. Season each steak with Killer Hogs Steak Rub and place on the hot zone of the grill.
  6. Cook for 2 minutes each side or until rare – medium rare.
  7. Top each steak with onions and mushrooms; layer on 2 slices of provolone cheese; and let melt on the grill for 30 seconds.
  8. Slather each piece of Texas Garlic Toast* with Roasted Garlic Mayo*; Place steak on toast and top with the other slice.

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