Whole ribeye steak - cooked medium rare - with onions, mushrooms, provolone cheese and a spicy horseradish mayo.
ribeye steak grilled and turned into a big, delicious steak sandwich.
Author:Malcom Reed
Ingredients
2 Ribeye Steaks 10oz each
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1 Tablespoon Killer Hogs AP Seasoning
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1 Tablespoon Swine Life Prime Beef Seasoning
1/2 onion sliced
8oz mushrooms sliced
4 slices provolone cheese slices
2 jumbo hamburger buns
1/4 cup Horseradish Mayo* recipe below
12oz Blue Plate Mayonnaise
4oz Creamy Horseradish
1 teaspoon prepared horseradish from jar
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1 teaspoon Killer Hogs Hot Sauce
Pinch of Salt and Pepper to taste
Horseradish Mayo
Directions
Trim excess fat from both ribeye steaks and secure butcher twine around each to hold shape while grilling. Season both steaks with AP seasoning followed by Prime Beef on all sides.
Prepare charcoal grill for direct grilling at 550°F
Grill each steak directly over coals for 3 minutes each side or until internal temperature reaches 125-130°F for medium rare. If you want your steak more done continue to cook until desired doneness is reached.
While the steaks are grilling, sauté onions and mushrooms in a little olive oil until onions are tender.
Top each steak with the onions and mushrooms followed by 2 slices of provolone cheese. Allow the cheese to melt for 1-2 minutes.
Toast the burger buns and slather each side with a little of the horseradish mayo* (recipe below) and place the steak on the bun and serve.
