Last night's dinner was a couple of ribeye steak sandwiches with mushrooms/onions and provolone.
One of our local groceries packages thin-cut (about 3/16 to 1/4" thick) ribeye steaks that make a great sandwich.
Start by cutting each steak in half and trimming any excess fat. Season with Lawry's seasoned salt and pepper. Slice some mushrooms and onions, coat with olive oil, salt and pepper.
Ready to grill.
The mushrooms and onions are sautéed on this grill pan I picked up at Home Depot a while back.
Steaks cooked indirect for a bit to pick up some smoke, then finished over the flames for 15 to 30 seconds per side.
Pile some mushrooms and onions on two of the steak pieces and top with a slice of provolone. (I forgot to get pics of the provolone melting.) Served on toasted hamburger buns.
Topic: Ribeye Philly (Read 984 times)
