Oh man do I love a good steak sandwich especially this Grilled Ribeye Steak Sandwich Recipe! All I need are a few ingredients, some salt and pepper, and a good cut of meat and I’m ready to roll. Well, if you are anything like me than I have to say that this grilled ribeye steak sandwich recipe is here to deliver. Talk about flavor, it’s all in the bad body. It’s also great because everything is cooked out on the grill including toasting the bun and grilling the mushrooms. This ribeye steak sandwich is great for lunch or a nice dinner for the family and I promise you they will enjoy it! As you can see from the picture for this Grilled Ribeye Steak Sandwich Recipe, I served up grilled corn. To be honest it was on sale so I snagged it up, BUT this would be absolutely insane with this Parmesan Truffle Fries Recipe or this Roasted Potato Salad with Bleu Cheese.
Ribeye Steak Sandwich
- 1 green bell pepper seeded and cut into thick slices
- 8 to 10 domestic mushrooms cut in half
- 1 sweet onion cut into 1/2
- 2 ears of shucked corn
- two 6 ounce thinly sliced ribeye steaks
- 2 sandwich hoagie buns cut in half long ways
- 1 ounce of melted unsalted butter
- 4 tablespoons of olive oil
- 2 to 4 slices of provolone cheese
- Kosher salt and fresh cracked pepper to taste
In a large bowl mix together peppers, mushrooms, onions, 2 tablespoons of olive oil and salt and pepper and set aside.
Next season the corn with salt and pepper and rub them cobs down with 1 tablespoon of olive oil and set aside.
Season the ribeyes with salt and pepper and coat with 1 tablespoon of olive oil and set aside
Using a brush, spread the melted butter all over the inside of the bread on both sides and set aside.
Bring all of those ingredients out to the grill and first lay down the vegetables on high heat for 4 to 6 minutes or until caramelization begins.
Once the vegetables are half way cooked add on the ribeyes to the grill on high heat and cook until desired temperature is achieved.
When everything is just about finished cooking, toast the bread on the grill.
To Plate: Place the ribeyes on the hoagie roll and then lay down the cheese on top of the steaks followed by the peppers, mushrooms and onions. Serve along side the grilled corn on the cob.