Ribeye steak, grilled on a gas grill. We then grill mushrooms and onions on a plancha on the same gas grill before assembling a grilled ribeye steak sandwich with some garlic parmesan dipping sauce and provolone cheese on a toasted bun. Finally, the ribeye steak sandwich is toasted again to complete this epic sando.

If you are checking out this recipe, you obviously dig steak. So here are some of our favorite steak recipes:

• Reverse Seared Tomahawk with Compound Butter
• Grilled Coulotte (which is picanha minus the fat cap)
• Grilled Flat Iron Steak

Those last two are great ways to save money and still get a mean steak.

Furthermore, with as expensive as beef is, you just might be interested in these 7 tips for saving money buying steak.

But what if you are here more for the sandwich than the steak.

• Crispy Pork Belly Sandos
• Southern Grilled Bologna Sandwich
• Grilled Bacon and Buffalo Chicken Dip Sliders

But what if you are here for steak sammiches in particular

• Andria’s Ribeye Steak sandwiches
• Tri Tip Sandwiches with Chimichurri

Grilled Ribeye Steak Sandwich Ingredients:

• 2 ribeye steaks, 1.25 inches thick
• SPG Seasoning (Salt, Pepper and Garlic)
• 1 onion, sliced
• 4 tablespoons of butter, divided
• 8 ounces of mushrooms, cleaned and sliced
• 6-8 hoagie buns
• Spray oil (optional)
• Roasted garlic sauce
• Au jus, optional

Other needed equipment:

• 1 burger press

The process begins with hitting that steak with your favorite SPG seasoning:

I go a little heavy here, because I love a steak with SPG.

That’s my go-to.

Prepare the Grill for Two Zone Grilling

Then, crank up the grill to north of 450F on one side of the cooker with no direct heat on the other side.

Set the steaks down on the hot side and allow grill marks to form for 3-5 minutes (depending on the heat of your grill) and flip over:

In this case, I’m using my Everdure Furnace which has a plancha insert that we will see a little farther down.

Also, I realize the recipe calls for two steaks and there are three on the grill. I had to feed a hungry film crew.

Back to the recipe.

At this point you could use your burger press to weight down those steaks to improve the grill marks.

This is common practice in the Steak Cookoff Association which is the hottest competition circuit in grilling and BBQ right now..

I skipped it at this point because this little Furnace by Everdure really does grill marks well.

Here’s a close up of the zig-zag grill marks:

After we get grill marks on the other side, flip back over and rotate 90 degrees and sear for another 3-5 minutes.

Repeat on the other side. At this point, the steaks should be rare to medium-rare, again depending on the heat of the grill.

If rare to medium-rare is done enough for you, then remove the steaks from the grill and allow to rest.

If they aren’t done enough, then slide them over to the side of the grill with no direct heat and close the lid to bake to the desired doneness.

Also, here’s a handy temp guide for steak to know what to shoot for:

Steak Temps

• Rare Steak Temp: 120F-125F
• Medium Rare Steak Temp: 130F-135F
• Medium Steak Temp: 140F-145F
• Med. Well Steak Temp: 150F-155F
• Well Done Steak Temp: 160F or more, but seriously, just order the chicken

I love steak between rare and medium rare so I pulled the steaks from the grill and allowed them to rest:

After a couple minutes of resting, I sliced the grilled ribeye.

I was pretty happy with these steaks:

Be very careful, and with heat resistant gloves, remove one of the grill grates from the Furnace and then drop in the plancha.

We want the temp up above 400F at the surface of the plancha

Plancha, strictly speaking, translates to iron, but it is just a flat top griddle when talking about grilling.

Indeed, if you haven’t gotten a flat top grill yet, I highly recommend one as flat top grilling is all the rage.

Drop 2 tablespoons of the butter onto the hot plancha, give it about 10 seconds to melt then drop on the sliced onions:

Allow the onions to caramelize in the butter for 3-5 minutes and then use a metal spatula to flip them over to cook evenly. Once they brown a little and turn soft, remove the grilled onions from the plancha:

Then add the other two tablespoons of butter and repeat the process for the mushrooms:

Why not do the mushrooms and onions at the same time?

Because the onions take a lot longer to cook than the mushrooms. The mushrooms will be little shriveled shadows of what they could’ve been before the onions are soft and translucent

At this point, you can spray down the hoagie buns on the cut side and lay them oiled side down on the plancha or the grill grates (I chose the latter) to toast them:

Because who doesn’t love toasty buns?

Although, don’t walk away from the toasting buns for a beverage or a potty break.

Even with the oil, they cook fast. Without, they go from browned to burnt in seconds:

Time to Assemble the Grilled Ribeye Steak Sandwich:

Grab one of those toasted hoagie buns, layer with grilled ribeye, mushrooms and onions, provolone cheese and your the Kinders roasted garlic dipping sauce and then top with another toasted bun and toast the whole thing with the burger press to make sure to get the most toasting possible:

Add the grilled ribeye

Then the mushrooms and onions:

Finally, a couple slices of provolone cheese and that creamy garlic sauce:

Top with a toasted bun and head back to that grill:

I am really happy about this sandwich, as you can clearly see:

Set the steak sando on the grill and place the steak press on top:

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We use a burger press because it ensures the maximum contact between the bun and the grill.

You’ll understand when you see the steak sammich flipped:

Then set the burger press on the top:

After it toasts on the bottom, remove the burger press, flip and plate:

Slice the steak sando in half:

How does this look?

Lastly, plate with the optional au jus:

Grilled Ribeye Steak Sandwich Summary:

It’s hard to improve a perfectly grilled ribeye. Although adding grilled mushrooms and onions, melty provolone cheese, some creamy garlic spread, all wrapped up in a double toasted hoagie bun is a good start. Indeed, that crunch from the toasty bun really brings it all together.

If you have any questions or comments, feel free to leave them below or send me an email.

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Grilled Ribeye Steak Sandwich Recipe Card:

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Grilled Ribeye Steak Sandwich

Steak layered on a toasted bun, with grilled mushrooms and onions, provolone and roasted garlic sauce and then toasted again for a grilled ribeye steak sandwich

Course Entree, Main Course, Sandwich, Steak

Cuisine American, American Fare, Barbecue, BBQ, Sando, Sandwich, Steak

Keyword Bone In Ribeye, Grilled Mushrooms, Grilled Onions, Grilled Ribeye, Grilled Ribeye Steak, Grilled Ribeye Steak Sandwich, Hoagie Buns, Mushrooms, Onions, Plancha, Provolone, Provolone Cheese, Ribeye Steak, Ribeye Steak Sandwich, Sammich, Sammiches, Sando, Sandos, Sandwich, Sandwiches, SPG, SPG Rub, SPG Seasoning, Steak Sandwich, Steak Sandwiches, Toasted Buns

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 8 People

Equipment

• 1 Burger Press Optional

Ingredients

• 2 Ribeye steaks 1-1.25 inches thick
• SPG Seasoning (Salt, Pepper and Garlic)
• 1 Large onion, sliced
• 4 tablespoons Butter, divided
• 8 ounces Mushrooms, cleaned and sliced
• 6-8 Hoagie buns
• Spray oil
• Roasted garlic sauce Or your favorite sauce
• Au jus Optional

Instructions

• Prepare the grill two zone grilling with one side being very hot (medium-high to high-heat grilling with the temps at the grill grates north of 450F) and the othre side with no direct heat.
• Season the steak on both sides with the SPG Rub and place on the hot grill grates. Sear for 3-5 minutes until the great grill marks have formed. Flip over and sear on the other side for 3-5 minutes and then flip back over, rotating 90 degrees to get cross hatch grill marks. Finally, sear for another 3-5 minutes and flip back over, rotating 90 degrees again and complete the cross hatch grill marks.
• The steak will be at rare to medium-rare at this point. If this is done enough, remove from the grill and allow the steak to rest and prepare the rest. If you would like your steak cooked more, place on the side of the grill with no direct heat and close the lid to bake the steak to your preferred doneness
• Very carefully, with heat resistant gloves, remove one of the grill grates from the Everdure Fusion and add in the plancha griddle. Allow the plancha to reach 400F and drop on half the butter and onions. Flip the onions every 90 seconds or so and remove when they become soft and translucent
• Add the rest of the butter and the mushrooms. Flip the mushrooms every 90 seconds, and remove once they soften.
• Apply the cut side of the hoagie buns with spray oil and place the buns, oiled side down, on the grill. Toast the buns for 60-90 seconds or so and remove from the heat.
• Slice the steak and assemble the sandwich by piling the sliced ribeye, onions, mushrooms, provolone cheese and creamy garlic sauce on the toasted buns.
• Place the sandwich back on the plancha and place a burger press on top. Once the bottom has browned (60-120 seconds) flip over and set the burger press back on top. After another 1-2 minutes, remove from the grill and plate with the optional au jus

Video

https://youtu.be/EdlzJWqeyDc

The post Grilled Ribeye Steak Sandwich first appeared on GrillinFools.

Author information

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

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