Grilled Steak Sandwich

A juicy ribeye steak grilled on the Otto Grill combined with sautéed onions and peppers, smothered in melted cheddar cheese and guaranteed for one hell of a flavorful bite.
10 Min
4 Min
Serves 4

For the steaks and sides

  • 2 ribeye steaks
  • 1 cup cheddar cheese
  • 2 red onions
  • 2 green bell peppers
  • 4 long crusty rolls
  • Olive oil
    Step 1

    The best meat for a steak sandwich
    A traditional steak sandwhich is made with ribeye. It has a high percentage of fat which keeps the sandwich juicy and dripping with flavour. Make sure to take the meat out of the fridge one hour before you plan on grilling it. Let it reach room temperature to guarantee a uniform cooking process.

    Step 2

    Prepare red onions and peppers

    In the meantime, cut red onions in rings, remove the core of the green bell pepper and cut it into slices. Heat up olive oil in a pan and sauté both until onions are translucent. Set aside.

    Step 3

    Preheat the Otto Grill
    For the perfect steak, your Otto Grill should preheat to 800°C. This will take about three minutes and trigger the so-called “Maillard reaction” that delivers the distinctive crust you love. Make sure to take the grid out of the grill prior to preheating. Otherwise, the meat will precook on the hot grate.

    Step 4

    How to perfectly grill ribeye
    Put the steak on the grate and then onto the Otto Grill. Set the Meat-O-Meter to stage 1 and grill the ribeye at 800°C for one minute and 30 seconds on each side. Your steak should then be medium rare. You don’t want it to be medium yet because it will cook a second time within the sandwich and we wouldn’t want dry ribeye. So, make sure not to leave it on the Otto Grill for too long. Use a meat thermometer for the best outcome. 52° - 56°C will give you a medium rare steak. The level of doneness depends on the temperature of the meat, but Otto has a few tips on the degree of doneness for those without a thermometer. Once the meat has reached the desired core temperature, remove it from the grill and let it rest for a while. After its rest, slice it thinly.

    Step 5

    Make it a cheesy steak sandwich!

    Combine ribeye slices, onions and bell peppers in a hoagie roll and add cheese.  Otto thinks the best cheese for a steak sandwich is cheddar because the sharp taste really complements the roasted ribeye.

    Step 6

    Melted Cheese and Steak
    The best thing about Otto’s Grilled Steak Sandwich recipe is that you not only grill the meat but also the whole sandwich. This way you get grilled cheese and super crunchy toasted bread. For this, set the Meat-O-Meter to stage 4 and put the Philly sandwich onto the Otto Grill. Grill it at a moderate temperature for no longer than one minute. Once the cheese has melted, remove it from the grill.

    Step 7

    Serve & Enjoy
    Add some seasoning or herbs if you like and serve the Grilled Steak Sandwich when it’s hot and juicy!

    Did you make this? Tell us how you went!