Grilled Rib Eye Sandwich Melts

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  • 20 min prep time
  • 20 min total time
  • 7 ingredients
  • 4 servings

Ingredients

4
(1/4-inch-thick) slices sweet onion (such as Maui or Walla Walla)
4
(1/4-inch-thick) beef rib-eye steaks (about 1 lb.)
1
tablespoon oil
4
(2/3-oz.) slices provolone cheese
1/3
cup regular or light mayonnaise
1
tablespoon prepared creamy horseradish
8
large slices crusty Italian or Vienna bread, toasted if desired

Directions

  1. 1 Heat grill. Brush onion slices and steaks with oil. When ready to grill, place onion on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 5 minutes.
  2. 2 Turn onion; place steaks on grill. Cook onion and steaks 6 to 9 minutes or until onion is tender and steaks are of desired doneness, turning steaks once and topping with cheese during last minute of cooking time.
  3. 3 In small bowl, combine mayonnaise and horseradish; mix well. Spread bread slices with mayonnaise mixture. Top 4 slices with steaks and onion slices. (If desired, separate onion into rings.) Place remaining bread slices, mayonnaise side down, over onion.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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