If you're craving something hearty, flavorful, and all-around unforgettable, this Ribeye Steak Sandwich was made for you! With a juicy RC Ranch NY strip steak at its core and topped with a medley of savory ingredients, it is pure comfort in every bite.
Caramelized Onion Ingredients:
Prime Rib Sauce Ingredients:
Start by prepping your vegetables and aromatics. Slice the mushrooms, onion, and jalapeño peppers, and mince the garlic. For the best results, try to keep the slices uniform so they cook evenly.
With your vegetables ready, it’s time to prepare the steak. Generously cover all sides of your NY Strip steaks with the Cow Cover and Texas Beef rubs. Allow the steaks to rest for about 5 to 10 minutes, letting the rubs penetrate and flavor the meat.
While the steak rests, get your grill heating up. You’re aiming for high heat, in the 450°F (232°C) range, to give your steak a good sear, locking in all those juices.
Let's get cooking! Start by preparing your Prime Rib sauce. Sauté the crushed garlic in olive oil over low heat until it softens, about 10-12 minutes. Once softened, remove from heat and set aside, letting it cool before smashing it into a creamy consistency. Whip the cream cheese until smooth and fluffy, then add the creamy garlic, horseradish, Brisket Mop, SPG, and Nashville Hot Wing dust to taste. Mix until combined - feel free to add more seasonings if you want. Then place in the fridge until you're ready to serve.
With your grill preheated, it’s time to cook the steaks. Place them on the hot grill, cooking each side for 2-3 minutes, or until they reach your desired level of doneness. For a medium-rare finish, aim for an internal temperature of 130°F (54°C). After grilling, let the steaks rest off the heat for 10 minutes. This resting period allows the juices to redistribute throughout the meat, making each bite tender and flavorful.
Let the steaks rest at room temperature. In the meantime, slice your French rolls and spread the cut sides with softened Kerrygold butter, then lightly toast them until golden brown.
Finally, sauté the mushrooms in a pan with olive oil, SPG seasoning, and a splash of Worcestershire sauce over medium-high heat (you can do this on the grill, if you have a cast iron skillet). Once the mushrooms start sizzling, lower the heat (or move to the indirect side of the grill) and let them cook slowly, stirring occasionally. Add the sliced onions and jalapeños to the pan, continuing to cook until everything is softened and caramelized to your liking.
With everything cooked and ready, it's time to assemble your sandwich! Begin by spreading the cooled and whipped Prime Rib sauce on the bottom half of the toasted rolls. Slice the rested steak thinly against the grain and pile it high on the sauced-up bread, making sure to save any drippings for a flavorful dipping sauce on the side.
Top the steak with the caramelized onion, mushroom, and jalapeño mix, adding a dollop of Dijon mustard if you like an extra layer of flavor. Place the top half of the roll over everything, press down gently, and slice the sandwich in half. The first bite will be a satisfying mix of tender steak, creamy sauce, and perfectly seasoned vegetables – a true reward for your efforts.
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