Perfect Ribeye Sandwich

A roll is piled with sliced ribeye, mustard, and sliced onions.

There are a lot of decedent sandwich options out there. This perfect ribeye sandwich is one of them. It uses a prime cut of beef accompanied with rich sauces.

The ribeye is simply seasoned with salt and pepper before being smoked to a medium-rare pink. Sliced thinly, it is added to the sandwich in abundance.

There are two sauces used, horseradish mayo and cajun mustard. Both are a little different than what you may have laying around the campsite but can easily be made or substitute to your personal tastes.

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Three ribeye sandwiches with mustard and onions are sitting on a work surface.
There are a lot of decedent sandwich options out there. This perfect ribeye sandwich is one of them.
A hand is holding a finished ribeye sandwich with meat, onions, and mustard.
There are two sauces used, horseradish mayo and cajun mustard.
A finished ribeye being thinly sliced on a cutting board.
Thinly sliced the ribeye meat to pile into the sandwiches.
A line of bread rolls with mustard and sliced onions.
If you are serving a crowd, make these sandwiches in an assembly line-style.
A roll is piled with sliced ribeye, mustard, and sliced onions.
To get the Perfect Ribeye Sandwich you want to focus on cutting the smoked ribeye as thin as possible.

Perfect Ribeye Sandwich Recipe

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A roll is piled with sliced ribeye, mustard, and sliced onions.
There are a lot of decedent sandwich options out there and this perfect ribeye sandwich is one of them, using a prime cut of beef accompanied with rich sauces.
Preparation 15 minutes
Cook 1 hour 30 minutes
Ready in 1 hour 45 minutes
Servings 12 Servings
CourseLunch
InfluenceGlobal
DifficultySeasoned
MethodSmoke
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Ingredients

  • 1 whole (8 pounds | 3 kg) ribeye
  • salt and course black pepper, to taste
  • 12 hamburger buns
  • horseradish mayonnaise
  • 1 sweet onion. thinly sliced
  • Cajun mustard, to taste

Equipment

  • smoker
  • hickory wood

Directions

  • Preheat a smoker to 275 degrees F (135 degrees C), adding some chunks of hickory wood.
  • Trim the ribeye of excess fat and silverskin. Season with salt and black pepper.
  • Place the ribeye in the preheated smoker and cook until it reaches an internal temperature of 135 degrees F (57 degrees C). Remove and rest for 30 minutes.
  • Gather the sandwich ingredients and thinly slice the ribeye.
  • Build the sandwich in the following order, bottom of the roll, horseradish mayonnaise, ribeye meat, sweet onion, Cajun mustard, and then finish with the top of the roll.

Nutritional Information

Calories: 180kcalCarbohydrates: 24gProtein: 9gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 12mgSodium: 508mgPotassium: 147mgFiber: 1gSugar: 5gVitamin A: 10IUVitamin C: 2mgCalcium: 74mgIron: 2mg

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About BBQ Ninja

Craig started his professional bbq career in 1994, then in 1997 joined forces with his mentor Garry Roark with Ubons BBQ of Yazoo. With my cooking partner Leslie Roark Scott they have made Ubons a worldwide name in the BBQ community cooking in festivals across the country and even in Australia. They also were showcased at the famous James Beard House as they brought a taste of southern cuisine to New York.

Learn more about BBQ Ninja
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