FOREMAN FNATICS

GRILLED RIBEYE STEAK SANDWICHES

Savor the flavor in every bite of these tasty, tender grilled steak sandwiches.

INGREDIENTS

  • FOR THE AIOLI:
  • ¾ cup mayonnaise
  • 1 Tbsp minced garlic
  • Juice of ½ lemon
  • 2 tsp Worcestershire sauce
  • 2 tsp whole grain mustard
  • 2 tsp horseradish sauce
  • Salt and pepper to taste
  • FOR THE SANDWICH:
  • 2 Tbsp oil
  • 1 large peeled and sliced yellow onion
  • 1 each, seeded and sliced green and red bell pepper
  • 1 pint sliced button mushrooms
  • 2 tsp granulated garlic
  • 4 10-ounce ribeye steaks
  • 4 hoagie buns
  • 4 slices Gouda cheese
  • 4 slices provolone cheese
  • Salt and pepper to taste
  • OPTIONAL:
  • Tomato
  • Spinach
  • Shaved Parmesan

DIRECTIONS

  1. Preheat the grill.
  2. For the aioli: Combine all ingredients in a bowl and mix. Refrigerate until ready to serve.
  3. For the sandwich: Season both sides of the ribeye steak and set aside.
  4. Put the oil, vegetables, garlic, salt, and pepper in a large storage bag, close the bag and shake to get the vegetables evenly coated with oil and spices.
  5. Put some of the vegetables on the grill and close the lid. Cook until vegetables are soft. Take them off the grill and put them in a bowl. Set the bowl aside. Repeat as necessary until all the vegetables are cooked.
  6. Take the steaks and put two at a time on the grill. Cook until the desired internal temperature is achieved. Set them on a cutting board and slice thinly. Repeat with the other two steaks.
  7. Assemble the sandwiches: Divide the meat and vegetables between the hoagie buns and then place a slice of each cheese over the top of the vegetables and meat. You can put the sandwiches under a broiler or in a toaster oven to brown the cheese if desired. Tomato and spinach can be exchanged for mushrooms and peppers. Parmesan flakes can be exchanged for the Gouda and provolone.
  8. Serve the sandwiches hot along with the aioli.

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