Rib Eye Steak Sandwich With Parsley Mayo Recipe

Rib Eye Steak Sandwich With Parsley Mayo Recipe Instructions

• 2 Ribeye sandwich steaks
• 1 cup baby Portobello mushrooms, sliced thinly
• 1 yellow pepper, julienned
• 1 orange or red pepper, julienned
• 1 cup coarsely chopped fresh parsley
• 1 tbsp. butter
• 3 tbsp. Italian seasoning
• 1 tsp. garlic powder
• 2 rolls
• Sal and pepper

• 1-cup mayonnaise
• ½ cup of chopped parsley
• 1 tbsp. lemon juice
• ½ tsp. garlic powder
• ½ tsp. Smoked pepper

1. Coarsely chop the parsley.
2. Heat up a large sauté pan at medium heat, add butter, and add the peppers and mushrooms, sauté until tender. Season with salt, pepper and garlic powder. Remove from heat and reserve warm.
3. Season the steaks with salt, pepper and Italian seasoning. Place them on the grill (or in a heavy cast iron pan over a hot stove) and cook for a 2-3 minutes on each side, until a brown sear develops. When it’s done, remove from heat and let the meat rest for about 10 minutes, then slice into strips, about 1/4 inch wide.
4. While the steak is cooking, prepare your parsley mayo by processing all the ingredients in a mixer for about 15 seconds or until well blended.