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.
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.