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Grilled Rib-Eye Steak Sandwich Recipe

Grilled Rib-Eye Steak Sandwich

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Average Rating:

Total Reviews: 20

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  • on July 28, 2010

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    I watched this episode on Sunday & I couldn't wait to make it. Ifinally made this tonight (with sliced NY Strip and it was FABULOUS. The herb salad is incredible!!
    Good Going, Aaron!!!

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  • on July 26, 2010

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    To be honest, yesterday was the first time I had ever sat down and watched your show. Let me say that I will be watching more often if you cook food like that. I did see a couple of episodes when you were on NFS. I was really pulling for you, but not into Food Network at the time. You cook how my husband would love to eat. He is a very thin man and he can eat, at times. His favorite steak is a ribeye. Our son is leaving for college next week and we are having a "Dorm Warming" party for him this weekend. I am looking to see what you can help us with. Thanks for this receipe. Grilling directions are not THAT bad.

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  • on July 25, 2010

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    I used 1/2" thick N.Y. Strips and cooked them inside on my electric grill...99 degrees outside...need I say more? No charcoal smoke taste so I used smoked provolone. But those differences mean NOTHING. The peppers...the olive oil on the steaks...and the MOST wonderful herb salad. I'll always use that salad instead of lettuce on my sammies. Cooked the steaks at 360 for 2 min. on each side...then flipped them again and put the peppers and cheese on. And Big Daddy's favorite spice on the rolls...that smoked paprika is still on my palate! I'm having one for breakfast tomorrow!

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  • on July 25, 2010

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    This recipe has excellent flavors, especially by combining the Herb Salad and the paprika-oiled baguette flavors but I cannot understand suggesting improper grilling directions! Also, the usual and customary advice about letting the steaks come to room temperature before hitting the hot grill was missing too.
    So I rated this recipe down from the perfect 5 stars because the steaks will be ruined by the instructions. You want rib eye steaks seared but never over-cooked. To accomplish this, on my grill which will get up to 550 degrees, you must flip the steaks over in 2 minutes tops. If you go 4 minutes your steaks are going to be over-grilled!
    The steaks that Aaron used on the TV Show were not ultra thick and would not have had the juicy red centers that he showed off in the demonstration had he followed his own directions. Maybe he neglected to mention that he raised the grill rack after the mushrooms were finished?

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  • on July 08, 2010

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    I would like to say "Thank You" for this recipe. My 15 year old son and I watched as you made this with our tongues hanging out so we had to try it. It was awesome so when my husband came back from Germany we fixed it for him and he was blown away with all the flavors. Keep on grilling my friend.

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  • on July 01, 2010

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    Big Daddy,

    My mouth was watering just watchin the video on how to prepare this sandwich. I had to walk the dog while my wife was preparing the toping (salad. I got back and was greeted by the aroma, and I knew it would be a mouth watering treat.

    It was truly seasoned to perfection, and you were right we didnt need any mayo, mustard or anything else except two hands and one mouth. We added some grilled aspargus since we already had the grill going (its one of our favorites

    My wife is headed to Maryland for the 4th and cant wait to dazzle the family with this one.

    Thanks again,

    The Purcell's in Virginia Beach

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  • on March 23, 2010

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    This sandwich is awesome! It is like an explosion of flavor in your mouth! The herb salad and the peppers really bring this sandwich together. The herb salad is great.

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  • on February 22, 2010

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    Want to stack your palet? Follow this recipe and indulge.

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  • on February 21, 2010

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    I watched today's grilling episode, and all the recipes looked succulent! I had chicken breast defrosted already for dinner, so decided to prepare the herb salad recipe as a topping for a grilled chicken sandwich. It was amazing!!!! Made simple balsamic and herb grilled chicken breast and added melted mozzarella cheese and the herb salad mixture on a portuguese roll. Delish!!! Even my fussy kids enjoyed it... Love this new Food Network rising star!

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  • on February 21, 2010

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    The paprika, oil, cracked black pepper, and salt bring out the flavor of this succulent, moist steak. I didn't know that cooking a steak on a grill could bring out the flavor in meat so much more than cooking it inside the oven. The grill is so much better. The herb salad brings out the entire fullness of the sandwich. The sandwich together is "superb"! Way to go Aaron!

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