Recipe Background
Sometimes the best thing on the menu is the dish you'd least expect! At a steakhouse, all the best cuts may not dazzle your tastebuds quite as much as the Steakhouse Ribeye Sandwich does. This juicy, succulent, savory cut of meat gets some truly indulgent treatment by stacking each steak with spicy banana peppers and melty cheese atop a fluffy roll. But the true flavor blast comes from the aromatic, salty, refreshing herb salad served alongside or piled on top! Steakhouse Ribeye Sandwich doesn't mess around! It only wants to be the best sandwich ever, and it might just succeed!
Sometimes the best thing on the menu is the dish you'd least expect! At a steakhouse, all the best cuts may not dazzle your tastebuds quite as much as the Steakhouse Ribeye Sandwich does. This juicy, succulent, savory cut of meat gets some truly indulgent treatment by stacking each steak with spicy banana peppers and melty cheese atop a fluffy roll. But the true flavor blast comes from the aromatic, salty, refreshing herb salad served alongside or piled on top! Steakhouse Ribeye Sandwich doesn't mess around! It only wants to be the best sandwich ever, and it might just succeed!
Ingredients
For the sandwich:
- 2 tablespoons smoked paprika
- 3 tablespoons olive oil plus more for drizzling
- 6 (6-ounce) ribeye steaks
- 2 tablespoons sea salt
- 2 tablespoons cracked black pepper
- 1/4 cup hot banana peppers
- 6 slices provolone cheese
- 6 steak rolls split in 1/2
For the herb salad:
- 1/4 cup parsley leaves roughly chopped
- 1/4 cup basil leaves torn
- 1/4 cup prosciutto minced
- 3 shallots sliced into thin rings
- 1/2 cup sun-dried tomatoes sliced
- 1 lemon juiced
- 1/4 cup olive oil
- salt to taste
- cracked black pepper to taste
Directions
- Preheat the grill to 375 degrees F.
- In a small bowl, mix the smoked paprika and 3 tablespoons of the oil together.
- Season the steaks with 2 tablespoons of the sea salt and 2 tablespoons of the cracked black pepper, and then drizzle with the olive oil.
- Place the seasoned steaks on the grill and sear each side until it reaches the preferred doneness, at least 130 degrees F internally for medium-rare, about 4 minutes.
- Top the steaks with the banana peppers and provolone and cook until the cheese has melted.
- Brush the steak rolls with the smoked paprika oil and grill until they are slightly charred.
- While the steaks cook, in a small bowl toss the parsley, the basil leaves, the prosciutto, the shallots, the sun-dried tomatoes, the lemon juice, the remaining olive oil, the salt, and the remaining pepper together.
- Transfer the steaks and the buns from the grill.
- On the bottom half of each of the grilled rolls, add the pepper-and-cheese-topped steaks, the herb salad, and the top half of the roll.
- Serve.
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