Grilled Rib-Eye Steak Sandwich

Name: Grilled Rib-Eye Steak Sandwich
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters hot banana peppers; 59 milliliters torn basil leaves; 1 lemon, juiced; 59 milliliters olive oil; 2 Tbsps olive oil, plus more for drizzling; 59 milliliters roughly chopped parsley leaves; 1 Tbsp cracked black pepper, or to taste; 2 Tbsps cracked black pepper; 59 milliliters minced prosciutto; 6 slices provolone cheese; 1 kgs rib-eye steaks; 1 Tbsp salt, or to taste; 2 Tbsps sea salt; 3 shallots, sliced into thin rings; 2 Tbsps smoked paprika; 6 steak rolls, split in 1/2; 118 milliliters sliced sun-dried tomatoes

Grilled Rib-Eye Steak Sandwich might be just the main course you are searching for. This recipe covers 46% of your daily requirements of vitamins and minerals. One serving contains 1095 calories, 89g of protein, and 78g of fat. This recipe serves 6. It will be a hit at your The Fourth Of July event. Head to the store and pick up prosciutto, torn basil leaves, shallots, and a few other things to make it today. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes about 20 minutes.

Instructions

Watch how to make this recipe.

Preheat the grill to 375 degrees F.

Equipment you will use

Grill

In a small bowl, mix together the smoked paprika and 2 to 3 tablespoons olive oil. Set aside.

Ingredients you will need

Smoked Paprika

Olive Oil

Equipment you will use

Bowl

Season the steaks with salt and pepper on both sides and drizzle with olive oil.

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Salt And Pepper

Olive Oil

Steak

Put the steaks on hot grill and sear on each side until desired doneness, about 4 minutes. Top with the peppers and provolone and cook until the cheese is melted.

Ingredients you will need

Provolone

Peppers

Cheese

Steak

Equipment you will use

Grill

Brush the steak rolls with the smoked paprika oil and grill until slightly charred.

Ingredients you will need

Smoked Paprika

Roll

Steak

Cooking Oil

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Grill

Cut the steaks in half, lengthwise and put them on top of each other on the bottom half of the roll. Top with the herb salad and cover with the top half of the roll.

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Steak

Roll

Serve.

Add all the ingredients to a small bowl and toss to combine.

Equipment you will use

Bowl

Equipment

Grill

Bowl

Ingredients

Servings:

59milliliters

hot banana peppers 59milliliters

torn basil leaves 1

lemon, juiced 59milliliters

olive oil 2Tbsps

olive oil, plus more for drizzling 59milliliters

roughly chopped parsley leaves 1Tbsp

cracked black pepper, or to taste 2Tbsps

cracked black pepper 59milliliters

minced prosciutto 6slices

provolone cheese 1kgs

rib-eye steaks 1Tbsp

salt, or to taste 2Tbsps

sea salt 3

shallots, sliced into thin rings 2Tbsps

smoked paprika 6

steak rolls, split in 1/2 118milliliters

sliced sun-dried tomatoes

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Angeline Reserve Merlot. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 13 dollars per bottle.

Angeline Reserve Merlot

Another great ambassador of the Paso Robles diverse and increasingly respected region, this wine opens with aromas of ripened blackberries, maraschino cherries, and jammy blueberry notes, while the palate balances out with hints of fresh coffee beans and a dark caramel finish. Invitingly fruit-forward with a medium body that is well structured with unobtrusive tannins.