Watch out, Philly! My Grilled Ribeye Steak Sandwich on the PK 360 Grill may just take your title for the best steak sandwich out there.
Making My Grilled Ribeye Steak Sandwich
Now THIS is a steak sandwich! Tender steak, melted, gooey cheese, and soft, fresh bread topped with a flavorful mix of my special spices turned this recipe into my new favorite. These sammies are incredible all year ‘round!
The Ingredients
- Ribeye steaks. This cut of meat is the star of the show.
- Olive oil. Oil adds some flavor and gives the spices something to cling to.
- Heath Riles BBQ Everyday Rub. This go-to rub gives meat, vegetables, and just about anything else more zest and flavor.
- Heath Riles BBQ Beef Rub. Made from garlic, chili powder, paprika, and other delicious ingredients, this rub is the perfect way to season a hearty steak.
- Onions and peppers. These will give an extra bite and dose of flavor to the sandwich.
- Sliced mushrooms. Mushrooms add good texture to a sandwich and their mild taste goes great with steak.
- Mayonnaise. I used this as the base for my bourbon mayo.
- Jack Daniels. Bourbon mayo sauce needs bourbon!
- Butter. Before I grilled the vegetables, I added butter to the cast iron.
- Worcestershire sauce. Tangy and fragrant, these ingredients bring out the taste of the veggies.
- Provolone cheese. No sandwich is complete without some type of cheese.
- Heath Riles BBQ Garlic Butter Rub. Savory and delicious, this delights taste buds wherever it goes.
The Equipment Setup
I cranked my PK 360 Grill up to around 400 degrees F and put a cast iron skillet on to get hot, too.
The Process for Making My Grilled Ribeye Steak Sandwich
I shot a video while I was making these sandwiches that you can use to follow this recipe. I also laid out the step-by-step instructions below. Let’s get after it!
- Pre-heat the Grill. Using Royal Oak Lump Charcoal, I set my grill on 400 degrees F to heat up.
- Prep the ribeye steak. I got them out of the pack and drizzled some olive oil on both sides. I rubbed it into the meat with my hands, but you can use a brush.
- Spice it up. I sprinkled on a nice layer of my Everyday Rub to make sure the steak was full of flavor. Then I went back over it with my Beef Rub to ensure there were plenty of herbs and spices to cook into the meat.
- Let the meat set. While the grill’s coming up to temp, I left the steak on the counter to marinate in the olive oil and spices for about 15 minutes.
- Make the bourbon mayo. I started with half a cup of regular mayonnaise, poured in a big splash of Jack Daniels, and sprinkled some of my Beef Rub on the top. I mixed it up until the ingredients blended together and put it in the refrigerator.
- Get the cast iron skillet ready. I wanted to grill up my vegetables, so I put my cast iron skillet on the grill to get scorching hot. I added about half a stick of butter to it, because veggies sauteed in butter are delicious.
- Add the vegetables. Starting with my mushrooms, I poured them in the skillet and followed them with my chopped peppers and onions. A few sprinkles of my Beef Rub and a little worcestershire sauce topped it all off. It started sizzling right away. I used some tongs and mixed the veggies around to coat them in the butter, spices, and sauce mixture.
- Grill the steaks. I added the steaks to the grill. My goal was to cook them to medium rare and to a temperature of 125 degrees F.
- Turn and rotate. Every few minutes I opened the grill lead, stirred the vegetables, and turned the steaks.
- Remove from the grill. My steaks grilled for 10-12 minutes and were hitting 122 degrees F when I pulled them off the grill. Remove the vegetables, too
- Let the steaks rest. I wanted the steak to absorb some of its juices and cool down for about 10 minutes before I cut it up.
- Grill the bread. Craving a toasted bun, I laid the bread on the grill to heat it up and give it a little crunch.
- Assemble the steak sandwich. I smeared a liberal portion of my bourbon mayo on the bread and added two slices of provolone cheese. Then I used tongs to add the sauteed peppers, onions, and mushrooms to each one. I thin-sliced the steak and filled the sandwich up with several slices of it.
- Finish them up. Grilled Ribeye Steak Sandwiches need melted cheese to be perfect. I put them back on my pan, covered the steak with another slice of provolone, sprinkled some of my Garlic Butter Rub on the top. These sandwiches went back on the grill to melt the cheese and bring the tastes together.
- Cut it and eat it. Halving the sandwich, I got in there and took a big bite to see if it was as good as it smelled like it would be.
The Results
Damn good, folks! The traditional Philly cheesesteak has nothing on this flavorful, spicy steak sandwich. The ribeye steak was juicy, tender, and perfectly cooked. The vegetables and bourbon mayo blended with the spices and set everything off. Absolutely, knock-dead delicious!
Serving Suggestions for My Grilled Ribeye Steak Sandwich
One sandwich per person makes a delicious and hearty lunch, dinner, or midnight snack. Serve it with some baked beans, French fries, potato salad, or even chips.
Storing It
Wrap leftovers in aluminum foil or put them in a ziplock baggie in the fridge for 2-3 days.
Equipment and Tools
Pk 360 Grill, Royal Oak Charcoal, Thermapen One, Lodge 8" Cast Iron Skillet , Small bowl, Sharp knife, Metal pan, Metal tongs
