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Ribeye Steak Sandwich

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Prep Time 10 minutes
Cook Time 25 minutes
Course: sandwich
Cuisine: American
Ingredients Method Video

Ingredients
  

For the Aioli
  • ½ cup of mayonnaise
  • 1 teaspoon horseradish
  • 1 teaspoon wholegrain Mustard
  • Juice of ¹/² lemon
  • 2 cloves garlic finely minced
  • Sea salt and pepper to taste
For the Sandwich
  • 1 lb shaved or Super thin-sliced Ribeye Steak
  • ½ yellow onion sliced
  • 1 red bell pepper sliced
  • 1- pint Portobello or button mushrooms sliced
  • 1 loaf of French bread
  • 4 slices Mozzarella Swiss, Colby (whatever your favorite) and 4 slices Provolone cheese.
  • Sea salt and pepper to taste

Method
 

  1. Preheat oven to 400 degrees.
Aioli:
  1. Combine All ingredients into a bowl and mix. Refrigerate until ready.
Sandwich:
  1. Add 1 Tbsp of oil and 1 Tbsp butter in a cast iron or frying pan over medium-low heat.
  2. Saute onions until golden brown(about 3-5 minutes).
  3. Add red bell peppers (another 3-5 minutes).
  4. Add another Tbsp butter and saute mushrooms with onion/pepper mixture for 3-5  more minutes. Set aside once done.
  5. Season Rib-eyes well with salt and pepper.
  6. In the same skillet add two Tbsp oil or butter and cook steak for about 3 minutes until browned and tender.
  7. Slice French loaf and slather with garlic butter (1/4 cup butter, 2 garlic cloves minced and 1/2 teaspoon smoked paprika), and bake 10 minutes.
  8. Build sandwich with 2 pieces Mozzarella or Colby on bottom bread, layer steak, onion red pepper, mushroom blend.
  9. Top with more Mozzarella and or Colby and place 4 slices of Provolone on the top bread piece.
  10. Broil 2-3 minutes until cheese is Melty and Bubbly.

Video