Delicious Ribeye Sandwich Grilled over Charcoal and topped with Mushrooms, Onions & Cheese

By HowToBBQRight · 75 min

Ingredients

Instructions

1. Build a two-zone charcoal fire on the grill. Set a cast iron skillet over the hot side and add 1 tablespoon each of olive oil and butter.
2. Tenderize the steaks, season with salt and black pepper, then drizzle with balsamic vinegar and Worcestershire sauce.
3. Add the onions and mushrooms to the skillet, season with salt and black pepper, and drizzle with Worcestershire sauce. Cook about 10 minutes until browned and tender.
4. Season each steak with steak rub and place over the hot zone. Cook 2 minutes per side, or until medium rare.
5. Top each steak with the onions and mushrooms, add 2 slices of provolone per steak, and let the cheese melt on the grill for 30 seconds.
6. Brush each piece of garlic toast with roasted garlic mayo, put a steak on one slice and close with the other.
7. For the garlic toast: preheat the oven to broil. Microwave the butter, parsley and garlic for 30 seconds in a small bowl, stir, and brush onto the top of each toast slice. Broil 1-2 minutes, until browned.
8. For the mayo: mash the roasted garlic cloves with a fork into a paste, then stir in the mayonnaise, cracked black pepper and hot sauce. Refrigerate until serving.

Summarized from HowToBBQRight's video. Watch it for the details.

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