This Rib-Eye Steak Sandwich can be cooked to anyone’s perspective of a “perfectly cooked steak”. It is great for a fast and tasty meal that makes you look like a restaurant chef.

  • AUTHOR: Gary House
  • PREP TIME: 10 mins
  • COOK TIME: 10 mins
  • TOTAL: 20 mins
  • SERVES: 2
 

Ingredients

  • 2 (1/2 inch thick) ribeye steak
  • 2 slice Foccacia bread slices/Pumpernickel
  • 1 sweet vidalia onion, sliced into rings
  • 4 slices provolone cheese
  • Coarsely ground black pepper, to taste
  • Sea salt, to taste

Directions

  1. Preheat the grill to 425 F with island grill stone for 15-20 minutes.
  2. Place the focaccia bread slices on the island grill stone.
  3. Once done, remove them off the heat.
  4. Season the steaks with coarsely ground black pepper and salt.
  5. Cook the onions over the Island GrillStone until they turn soft.
  6. When the onion are cooked half way through place the steaks on the grill stone.
  7. Cook for a couple of minutes and flip the steaks.
  8. Put the onions over the steaks while cooking, as shown in the video.
  9. Place cheese slices on the top of layer of onions (2 slices per steak).
  10. Grill until cheese melts and place over the roasted bread slices.

Nutrition Rank

    Serving size
  • Calories 450
  • Calories from Fat 228
  • % Daily Value*
  • Total Fat 25g (39.2%)
  • Saturated Fat 11.8g (59%)
  • Trans Fat 0g
  • Cholesterol 139.4mg (46.5%)
  • Sodium 519.3mg (21.6%)
  • Total Carbohydrates 0.92g (0.31%)
  • Dietary Fiber 0.13g (0.53%)
  • Sugars 0.2g
  • Protein 55g (110.5%)
  • Vitamin A 5%
  • Vitamin C 0.18%
  • Calcium 21.4%
  • Iron 1.6%

*Based on a 2000 Calorie diet

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Open Faced Rib Eye Sandwich
 
 

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