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ribeye steak sandwich

Spicy Cowboy Ribeye Steak Sandwich

Seared cowboy ribeye sliced thin and piled on hoagie rolls with sautéed jalapeños and onions, crispy cheese crust, and sriracha mayo.
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Course: Appetizer, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Steak:
  • 1 thick cowboy ribeye 2.5-3 lbs
  • Your favorite steak seasoning
Vegetables:
  • 1 large onion sliced
  • 2 jalapeños sliced
  • 1-2 tablespoons Worcestershire sauce
Sandwich Assembly:
  • 2 hoagie rolls
  • Slices of melty cheese pepper jack or provolone
  • Mayo:
Sriracha mayo (mayo + sriracha mixed)

Method
 

  1. Remove steak from refrigeration 30-45 minutes before cooking. Pat dry and season generously with steak seasoning.
  2. Set up two-zone grill with hot zone (450-500°F+) and cool zone (300-350°F). Oil grill grates.
  3. Sear steak over high heat for 3-4 minutes per side until deep brown crust forms. Sear edges briefly.
  4. Move steak to cool zone. Close lid and cook 8-12 minutes until internal temperature reaches 125°F for medium-rare.
  5. Remove steak and rest 10 minutes loosely tented with foil. While resting, sauté sliced onions 3-4 minutes, add jalapeños and cook 2-3 minutes more. Add Worcestershire sauce and cook 1-2 minutes until slightly charred.
  6. Slice rested steak thin against the grain, about 1/4 inch thick.
  7. For crispy cheese crust, place 2-3 cheese slices in hot dry pan. When melting, press hoagie roll cut-side down onto cheese for 30-60 seconds until golden and crispy. Repeat with second roll.
  8. Spread mayo on bottom roll. Pile sliced ribeye, top with sautéed onions and jalapeños, drizzle with sriracha mayo. Top with crispy cheese crust roll. Slice and serve immediately.

Notes

Room temperature steak cooks more evenly than cold steak. The two-zone grilling method prevents overcooking while developing excellent crust. Pull steak at 125°F since temperature rises to 130-135°F during rest. Slice thin against the grain for tender sandwich meat. The crispy cheese crust technique requires no oil - cheese creates its own fat. Press bread firmly onto melting cheese for best adhesion. Pepper jack adds spice while provolone is milder. Adjust jalapeños and sriracha based on heat preference.

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