Cook time: 20 Min Prep time: 25 Min Serves: 2
1 1.5 inch thick around 8 oz. rib eye steak sliced into 8 slices
2 medium scali rolls sliced in half
4 slice 1/2 inch thick fresh asaigo cheese
12 slice rosemary garlic pepper rings ( i use mezzatte)
4 slice fresh tomato
2 slice red onion thinley sliced
2 Tbsp cracked black pepper mayonaise
1 Tbsp good french style djion mustard
1 pinch salt i put this on the tomato slices
1. (I grill an extra one so we can have a sandwich for lunch the next day) Secret to good steak is to age after you get it home. I remove from plastic wrap and place on plate dust with 1 teaspoon unseasoned meat tenderizer on both sides then use 1 tablespoon Kansas City Steak seasonings on both sides return to refrigerator for at least 2 days unwrapped. When ready to grill remove steak from refrigerator and let set for 10 minutes before grilling.
2. Make sure grill is on high heat and place steak on grill, sear for 4 minutes then turn steak ½ turn for good grill marks 4 more minutes then turn over and repeat on back side. This will give you a medium steak. Place leftover steak wrapped in foil in refrigerator until tomorrow for lunch!
3. Cracked pepper mayo-mustard sauce: Combine cracked black pepper mayo and mustard mix well set aside.
4. I start with my grilled rib eye and slice it on the diagonal into ½ inch slices set aside. Place 2 sliced open scali rolls on sheet pan and top with 1 slice of cheese on each side place under broiler on high until cheese is bubbly then remove from oven. Spread ½ of mayo mustard sauce on each roll top and bottom, place steak slices about 4 on bottom rolls. Top with tomato, onion and pepper rings place top on sandwich and serve with potato salad or chips.
Last Step: Don’t forget to share!