Ribeye Steak Sandwiches

by Amanda Liffiton

Delicious, quick and easy sandwiches for dinner, weekend lunch, or game day!

2 Pusheta Creek Ribeye Steaks
1 tbsp olive oil
1 tsp freshly ground black pepper
1 tsp oregano
½ tsp ground garlic
1 tsp kosher or sea salt

4-6 ciabatta or other “hearty” sandwich rolls
2 tbsp olive oil
½ tsp ground garlic
½ tsp oregano
1 tsp kosher or sea salt

Rub ribeye steaks with olive oil; sprinkle with spices. Place on top rack on grill pan in oven on HIGH broil. Cook 4 to 5 minutes. Turn the steaks over and continue to broil 3 to 5 minutes for medium-rare (internal temp of 135°), 5 to 7 minutes for medium (140°) or 8 to 10 minutes for medium-well (150°). If cooking for more than 5 minutes on second side, after a few minutes consider placing a loose piece of aluminum foil on top of steaks to avoid over-charring.

While steak cooks, prepare rolls. Mix garlic, oregano and salt together. Split rolls and place face up on baking sheet, brush with olive oil, and sprinkle with spice mixture. When steak is done cooking, remove from oven; reset heat to 300° and toast rolls for 2-4 minutes (be sure to let the oven cool a bit!).

Makes 4-6 sandwiches. Serve with various toppings: thinly sliced onions, peppers, pickles, melted provolone; barbecue, steak sauce, horseradish sauce, or spicy brown mustard. Enjoy!

CLICK HERE TO ORDER PUSHETA CREEK RIBEYE STEAKS