How to Make a Ribeye Steak Sandwich on Texas Toast | Heath Riles BBQ

This Old School Ribeye Steak Sandwich is one of the best. This recipe will give you a sense of nostalgia, reminding you of lunches at a vintage diner. It features thinly sliced steak, seasoned to perfection and seared on the Traeger Flatrock Flat Top Grill. I topped the steak with sautéed onions and peppers and melted a slice of rich provolone over the top.

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Products Used:
• Heath Riles BBQ Beef Rub https://bit.ly/37herYH
• Bear and Burton's W Sauce https://bit.ly/3jdBw8L
• Bear and Burton's W Sauce Fireshire https://bit.ly/3EY0tNf
• Traeger Flatrock https://amzn.to/4dzXnOE

Ingredients:
• 3 ribeye steaks
• Heath Riles BBQ Beef Rub
• Bear and Burton's W Sauce Fireshire
• Tuffy Stone's Steak Night Rub
• 1 whole onion, sliced
• 1 whole green bell pepper, sliced
• Provolone cheese

Horseradish Mayo:
• 1/2 cup mayo
• 2 tsp horseradish
• 1 tsp W Sauce
• 1 tbsp Heath Riles BBQ Beef Rub

Directions:
1. Fire up the grill: Set the Traeger Flatrock Flat Top Grill to medium heat.
2. Trim the steaks: Remove thinly sliced ribeye steaks from packaging and trim excess fat.
3. Marinate the meat: Place steaks in a Ziploc bag with Bear & Burton’s W Sauce - Fireshire and Heath Riles BBQ Beef Rub. Shake to coat and refrigerate while prepping vegetables.
4. Prep the vegetables: Thinly slice onions and peppers.
5. Make horseradish mayonnaise: Combine mayonnaise, horseradish, Bear & Burton’s W Sauce, and Heath Riles BBQ Beef Rub in a small bowl.
6. Sauté the vegetables: Grease the grill with butter, cook onions and peppers until translucent, season with Heath Riles BBQ Beef Rub and Bear & Burton’s W Sauce. Toast Texas toast on both sides.
7. Cook the steak: Move veggies to low heat, cook steaks with Tuffy Stone’s Steak Night Rub until browned. Top each steak with veggies, provolone cheese, and close the grill lid to melt the cheese.
8. Assemble the sandwiches: Spread horseradish mayonnaise on Texas toast, add steak, veggies, and cheese, then top with another slice of toast. Enjoy!

Chapters:
0:00 Intro
0:17 Trim Steaks
1:19 Marinate Steaks
2:07 Cut Vegetables
2:59 Make Horseradish Mayo
3:31 Cook Vegetables
4:40 Cook Steaks
5:20 Melt Cheese
5:40 Assemble Sandwiches
6:40 Recap
7:17 Slice and Taste
7:52 Outro

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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 and 2024 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections

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