Recipe Origin America
Rating
No Reviews
Servings 4
Preparation 45 min 00:45
Cook 15 min 00:15
Ready in 1 hour 01:00
Difficulty Challenging
Cooking Method Grill
Ingredients Beef Meat
Equipment BBQ Grill
Recipe Type Lunch Main Dish Sandwich
Cooked With BB Charcoal
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Rib Eye Sandwich Rib Eye Sandwich Rib Eye Sandwich

Rib Eye Sandwich

Get the party started right with this exquisite rib eye sandwich. Artisan bread is topped with thinly sliced rib-eye steak, onions, and arugula.

A creamy, homemade sauce of horseradish, mayo, and sour cream completes this sandwich, with its smooth and spicy flavors.

If it’s poker night and the women are out of the house, break out the beer and the cigars, and fire up that grill! This celebration calls for some man’s man kinda grub.

Ingredients

Dressing

2 tablespoons prepared horseradish

1/4 cup mayonnaise

1/4 cup sour cream

1/4 cup finely grated Parmigiano Reggiano cheese

Rib Eye

2 pounds (900g) of 1 to 1 1/2 inch (2 to 4cm) thick rib eye steaks

1 tablespoon B&B Texas Style Steak Rub, or your favorite beef rub

Sandwich

8 slices of Artisan bread , or 4 ciabatta rolls

1 tablespoon olive oil

1/2 red onion, sliced thin

2 cups fresh arugula

Equipment

B&B Mesquite Lump Charcoal

Recipe Directions

  1. In a small mixing bowl, whisk together the horseradish, mayonnaise, sour cream, and Parmigiano Reggiano. Cover and place in the refrigerator. 

  2. Season both sides of each rib eye steak liberally with the rub.

  3. Light the lump charcoal in a chimney, once glowing, carefully transfer the coals to the grill. 

  4. Place the seasoned rib eye steaks on grill. Cook for 5 to 7 minutes per side, depending on thickness and doneness preferred. Remove from the grill and let rest for 7 to 10 minutes.

  5. Brush the sliced ciabatta rolls with olive oil, and place on the grill cut side-down. Remove the rolls once they are warm with a slight crunch to the cut side. 

  6. Slice the steaks thinly on the bias (across the grain).

  7. Slather the top and bottom of each roll with the premade horseradish dressing. Lay thin slices of red onions on the bottom of each roll. Add a generous pile of sliced rib-eye steak. Add a handful of fresh arugula to the top of the steak, and close with the top of the roll.

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Recipe Origin America
Rating
No Reviews
Servings 4
Preparation 45 min 00:45
Cook 15 min 00:15
Ready in 1 hour 01:00
Difficulty Challenging
Cooking Method Grill
Ingredients Beef Meat
Equipment BBQ Grill
Recipe Type Lunch Main Dish Sandwich
Cooked With BB Charcoal
Share: