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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.
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!
I cranked my PK 360 Grill up to around 400 degrees F and put a cast iron skillet on to get hot, too.
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!
Using Royal Oak Lump Charcoal, I set my grill on 400 degrees F to heat up.
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.
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.
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.
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.
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.
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.
I added the steaks to the grill. My goal was to cook them to medium rare and to a temperature of 125 degrees F.
Every few minutes I opened the grill lead, stirred the vegetables, and turned the steaks.
My steaks grilled for 10-12 minutes and were hitting 122 degrees F when I pulled them off the grill. Remove the vegetables, too
I wanted the steak to absorb some of its juices and cool down for about 10 minutes before I cut it up.
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.
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.
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.
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!
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.
Wrap leftovers in aluminum foil or put them in a ziplock baggie in the fridge for 2-3 days.
Pk 360 Grill
Small bowl
Sharp knife
Metal pan
Metal tongs
