There are a million ways to eat a steak, but this Old School Ribeye Steak Sandwich is one of the best. This recipe will give you a sense of nostalgia, reminding you of lunches at a vintage diner. It features thinly sliced steak, seasoned to perfection and seared on the Traeger Flatrock Flat Top Grill. I topped the steak with sauteed onions and peppers and melted a slice of rich provolone over the top. To finish the ribeye steak sandwich recipe, I added a dollop of homemade horseradish mayonnaise, giving the sandwich a hint of zest. 

This simple recipe comes together in less than 30 minutes, and if you use the Traeger Flatrock Flat Top Grill, everything happens in one place. This is a great way to elevate a bargain cut of meat into a gourmet sandwich. Give it a try, and let us know what you think!

Old School Ribeye Steak Sandwich | Heath Riles BBQ

Have you ever tried cooking on a griddle-style pit? If you haven’t, you’re in for a treat! Cooking this shaved ribeye steak sandwich on the Traeger Flatrock Flat Top Grill allows the steak to develop a perfect crust while being infused with a kiss of smoke. My favorite part about this method of cooking is its versatility. You can cook breakfast, lunch, or dinner on the Traeger Flatrock Flat Top Grill! If you don’t have a flat top, you can always make this recipe on a skillet set over a charcoal pit. Either way, you’re in for one delicious meal. 

The Ingredients

Here’s what you need to make a delicious Old School Ribeye Steak Sandwich. 

Steaks. Thin-sliced steaks give you all the flavor of ribeye with less cooking time. Plus, they’re easy on the wallet! 

• Bear & Burton’s W Sauce—Fireshire. Good friends of mine created this spicy variation of Worcestershire sauce. It tastes great on burgers, meatloaf, casserole, or this thin-sliced grilled steak ribeye sandwich recipe. 
• Heath Riles BBQ Beef Rub. My beef rub contains a proprietary blend of herbs that accents beef’s natural flavors. You can also use it on poultry, pork, or vegetables. 
• Vegetables and cheese. I loaded my Old School Ribeye Steak Sandwich with sauteed peppers, onions, and melted provolone cheese, which added color and flavor. 
• Texas Toast. This is the best bread for this recipe as it’s thick and hearty, especially when toasted. You can find it at most well-stocked supermarkets. 
• Horseradish Mayonnaise. I created a zingy horseradish mayonnaise using horseradish, mayonnaise, Bear & Burton’s W Sauce, and Heath Riles BBQ Beef Rub. A little goes a long way!

The Flat Top Setup

Here’s the main equipment I used for this recipe. More of my grilling favorites are in the Equipment and Tools section. 

Flat Top Grill. I cooked this mouthwatering Old School Ribeye Sandwich on the Traeger Flatrock Flat Top Grill. This setup is great for quesadillas, tacos, fries, and more. Pro Tip: Be sure to “season” your grill before using it! This step creates a slick, nonstick surface that allows food to cook evenly.

• Cooking with a flat top is easy, but you need to clean it after each use. Check out the video to see my process for cleaning your Traeger Flatrock Flat Top Grill without much elbow grease. 

If you’re looking for an excellent flat top grill, try this one! It’s spacious and allows you to cook multiple things at once.

The Process for Making a Grilled Ribeye Steak Sandwich

The video and recipe card provide a detailed demonstration of this recipe. For now, here’s a quick rundown of how I made this thin-sliced ribeye steak sandwich. 

1. Fire up the pit. I fired up the Traeger Flatrock Flat Top Grill to a medium temperature. 
2. Trim the steaks. I removed the thinly sliced ribeye steaks from their packaging and trimmed off some excess fat. 
3. Marinate the meat. I placed the trimmed steaks in a large Ziploc bag and added Bear & Burton’s W Sauce - Fireshire and Heath Riles BBQ Beef Rub. I sealed the bag and shook it to coat the meat. Then, I let the meat marinade in the fridge while I prepped the vegetables. 
4. Prep the vegetables. I thinly sliced the onions and peppers. Be sure to watch the video to learn how I dice vegetables. 
5. Make the horseradish mayonnaise. To make the horseradish mayonnaise, I combined the mayonnaise, horseradish, Bear & Burton’s W Sauce, and Heath Riles BBQ Beef Rub in a small bowl. 
6. Saute the vegetables. I greased the Traeger Flatrock Flat Top Grill with a little butter and laid down the sliced onions and peppers. I seasoned the veggies with Heath Riles BBQ Beef Rub and let them sweat until translucent, adding a dash of Bear & Burton’s W Sauce to give them another layer of flavor. While the veggies cooked, I toasted the Texas Toast on both sides. 
7. Cook the steak. Once the veggies were soft, I moved them to low heat and laid down the thinly sliced ribeye steaks. I seasoned the meat with a dash of Tuffy Stone’s Steak Night Rub and let it cook until it started browning. Then, I topped each steak with peppers, onions, and a slice of provolone cheese. I shut the Traeger Flatrock Flat Top Grill lid and let the steaks sear for a few minutes, which also helped the cheese melt. 
8. Assemble the sandwiches. To assemble the sandwiches, I laid down two pieces of Texas toast and topped them with a dollop of horseradish mayonnaise. Then, I slid the ribeye steak, veggies, and cheese on one piece of bread and then topped it with the other slice of bread. The only thing left was to dig in!

The Results

This shaved ribeye steak sandwich was filling, decadent, and totally gooey. The steak was juicy and perfectly accented with the herbs in the seasonings. This sandwich is as old school as it gets! 

Serving Suggestions for Old School Ribeye Steak Sandwiches

This hearty sandwich is great on its own, but you can always add a side of chips or salad for a complete meal. 

Storing Leftovers

You can store leftover cooked steak, veggies, cheese, and horseradish mayo in the fridge for up to 5 days. We don’t recommend assembling the sandwich until right before you plan on eating it, as the mayonnaise can make the bread soggy. 

Equipment and Tools

Traeger Flatrock Flat Top Grill, spatula, mixing bowls.