You’re gonna back after all

Ribeye steak sandwiches!!


Sliced, smothered and covered with grilled onions, cheddar jack cheese and my homemade cowboy steak sauce. Stuffed between two thick slices of artesano white bread lightly brushed with butter and grilled to perfection 👌🏽

Ingredients
Steaks
2 strip loin steaks or ribeye steaks, 1″ thick
1 tablespoon olive oil
salt & pepper to taste or steak seasoning if desired
¼ cup garlic butter divided
4 ciabatta buns or two 6″ slices garlic baguette
6 ounces mushrooms 1/2″ slices
1 onion sliced
2 sprigs thyme
1 sprig fresh rosemary
arugula, dijon mustard, horseradish, provolone cheese optional sandwich additions
Instructions
Preheat a grill to medium heat.
Remove steaks from the fridge and rub with olive oil. Season with steak seasoning to taste. Set aside on the counter while you prepare the onions and mushrooms.
Tear off a 16” sheet of Reynolds Wrap® Heavy Duty Foil and spray with cooking spray.
Place onion, mushrooms, 2 tablespoons garlic butter, and herbs in the center of the foil sheet. Season with salt and pepper.
Bring up the long sides of the foil, so the ends meet and double-fold the ends. Double fold the two short ends to seal the packet.
Place packet on the preheated grill and grill 10-15 minutes on one side. Flip package over and grill an additional 15 minutes or until onion is tender.
Add the steaks to the grill (after the initial 15 minutes of cooking the foil packets) and cook 5-6 minutes. Flip steaks and cook an additional 6-8 minutes or until it reaches 140°F or desired doneness. (*see notes).
Remove steak from the grill and place on a plate. Loosely tent with Reynolds Wrap and let rest 5-7 minutes before slicing.
While steak is resting, butter the ciabatta rolls with garlic butter. Place butter side down on the grill and grill 3-4 minutes or until lightly browned.
Slice steak across the grain into ½” slices.
Spread each toasted roll with dijon mustard (if using) and a small handful of arugula. Add sliced steak, mushrooms and onions (and spoon any butter in the packet over the steaks). Serve immediately.
Notes
To safely clean grill before use, roll a ball of foil and use tongs to scrape the grates of a heated grill.
When sealing the foil packet, be sure to leave a little bit of room for heat to circulate inside.
Bring steaks to room temperature before grilling.
For best results, use an instant-read thermometer to ensure the steaks do not overcook. I remove the steaks from the grill a couple of degrees before it reaches the desired temperature. It will continue to cook while it rests.
The FDA recommends a minimum temperature of 145°F with a 3-minute rest.
Rare: 125°F
Medium-Rare: 135°F
Medium: 145°F
Medium Well: 155°F
Well: 160°F