Ingredients
Scale
- 2 ribeye steaks
- salt and black pepper, to taste
- garlic powder, optional
- 1 large onion, thinly sliced
- 1 tablespoon butter or oil
- 4 sandwich rolls
- homemade basil pesto
- steak sauce
Instructions
- Preheat the Blackstone griddle to medium-high heat.
- Season the ribeye steaks with salt, pepper, and garlic powder if using.
- Add butter or oil to the griddle and cook the sliced onions until they are tender and caramelized, about 8 to 12 minutes. Move the onions to a cooler area of the griddle.
- Cook the ribeyes on the hot griddle until they reach your desired doneness, ensuring they reach a minimum internal temperature of 145°F. Allow them to rest for 3 minutes after cooking.
- Slice the ribeye thinly against the grain after resting.
- Toast the sandwich rolls cut-side down on the Blackstone until golden brown.
- Spread homemade basil pesto over the toasted rolls.
- Assemble by adding the sliced ribeye and grilled onions to the rolls.
- Drizzle steak sauce over the filling and top with the other half of the roll.
- Serve immediately and enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Choose ribeye steaks for optimal flavor and tenderness.
For added flavor, consider using extra seasonings on the steak or onions as desired.
Make sure to toast the rolls to add a satisfying crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg