Entrée: United States – Smokehouse Ribeye Sandwich

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

2 ribeye steaks, about 10 oz each (283 g each), about 1.25 lb total (567 g total)
Salt and black pepper to taste
1 tbsp (15 ml) smoked paprika
1 tbsp (15 ml) garlic powder
1 tbsp (15 ml) olive oil
1 large onion, thinly sliced
4 slices provolone cheese
4 large sandwich rolls or buns
Butter for toasting
1 / 2 cup (120 ml) barbecue sauce

Instructions

1. **Prepare the Steaks and Onions:** Season the ribeye steaks with salt, black pepper, smoked paprika, and garlic powder. Heat a grill or grill pan to medium-high heat. Begin to grill the steaks for about 4–5 minutes on each side, or until desired doneness. Set aside to rest. Meanwhile, in a skillet, heat olive oil over medium heat and add sliced onions. Cook until they are caramelized, around 10–15 minutes.

2. **Assemble the Sandwich:** Slice the rested steaks thinly across the grain. Butter the inside of each sandwich roll and toast on a grill pan until golden. On the bottom half of the roll, layer slices of ribeye steak, a scoop of caramelized onions, and a slice of provolone cheese. Place under a broiler until the cheese melts slightly. Drizzle with barbecue sauce, top with the sandwich roll, and serve hot.