Get the party started right with this exquisite Rib Eye Sandwich. Artisan bread is topped with thinly sliced rib-eye steak, onions, and arugula.
Perfect Ribeye Sandwich
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.
The ribeye is simply seasoned with salt and pepper before being smoked to a medium-rare pink. Sliced thinly is added to the sandwich in abundance.
There are two sauces used, horseradish mayo and cajun mustard, both a little different than what you may have laying around the campsite but can easily be made or substitute to your personal tastes.
1 whole ribeye (6-8 pounds | 2 1/2 to 3 1/2 kg)
salt and course black pepper, to taste
12 hamburger buns
1 sweet onion
Preheat smoker to 275 degrees F (135 degrees C), adding some chunks of hickory wood.
Trimm the ribeye of excess fat and any silver skin. Season with salt and black pepper.
Place the ribeye in the preheated smoke it and smoke 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, the cajun mustard, and then finish with the top of the roll.