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Grilled Ribeye Steak Sandwich

Chef.Billy.Parisi's picture
  Green bell pepper 1 , seeded and cut into thick slices
  Mushrooms 10 , cut in half
  Sweet onion 1 , cut in half
  Corn 2 , shucked
  Ribeye steaks 12 Ounce, thinly sliced (two 6 ounce thinly sliced ribeye steaks)
  Hoagie rolls 2 , cut in half long ways
  Unsalted butter 1 Ounce, melt
  Olive oil 4 Tablespoon
  Provolone cheese slices 4
  Kosher salt To Taste
  Fresh cracked pepper To Taste

1. In a bowl, add together the green peppers, mushrooms, onions, 2 tablespoons of olive oil and salt and pepper and toss.
2. In anther bowl, season the corn with salt and pepper and rub with a tablespoon of olive oil.
3. Season the ribeyes with salt and pepper and rub down with a tablespoon of olive oil
4. Slice the hoagie buns and brush with the melted butter on both sides.
5. Place all the vegetables on the grill on high heat for 4 to 6 minutes or until caramelized.
6. Once the vegetables are half way cooked, place the ribeyes on the grill and cook for 4 minutes on each side for a rare consistency.
7. Toast the hoagie buns on the grill.

8. Place the ribeyes on the hoagie roll and top with provolone cheese slices followed by the peppers, mushrooms and onions. Serve the grilled corn on the cob on the side.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

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