Chef Chuck's Rib Eye Steak Sandwich

Panino con Bistecca alla Griglia


A tender and juicy rib eye steak sandwich, accompanied with sweet caramelized onions, sharp provolone cheese and a mayo thyme horseradish dressing. This pan grill steak seemed to melt in your mouth with every bite. A perfect combination, served with a fresh green salad, dinner is served.



Rib Eye Steak Sandwiches
2 rib eye steaks
3 tablespoons olive oil
2 tablespoons butter
salt and pepper
provolone cheese, sliced
2 onions,sliced
Use ciabatta rolls or your favorite bread.

Dressing
3 parts mayonnaise, 1 part horseradish, 1 teaspoon thyme

Wash and pat dry steaks and bring to room temperature, this takes about 30 minutes. In a frying pan on heat butter and 2 tablespoons olive oil and saute onions for about 15 minutes or until golden brown. Olive oil, salt and pepper both sides of steaks, heat grill or frying pan and sear steaks 4-5 minutes on both sides. Internal temperature should be 140 degrees for medium rare. Combine dressing and assembly sandwich.