Grilled Ribeye Steak Sandwich

on a smoked mozzarella cheese roll with tomato relish tossed with chipotle vinegar and basil-chili oil


  • 2 ea. 14 oz. rib eye steaks
  • 1 oz. olive oil
  • 1 cup steak seasoning (recipe to follow)
  • 4 ea. smoked mozzarella cheese torpedo roll or Hoagie roll
  • 1 cup whole grain mustard–horseradish sauce (recipe to follow)
  • 2 cups tomato relish (recipe to follow)

Steak Seasoning:

  • 1/2 cup kosher salt
  • 1/4 cup granulated garlic
  • 1/4 cup pepper freshly ground

Basil-Green Chile Oil:

  • 1 cup olive oil
  • 1 ea. Poblano or Fresno chile grilled, peeled, stemmed
  • and seeded
  • 1/4 cup basil leaves
  • salt

Chipotle Vinegar:

  • 1 cup red wine vinegar
  • 2 tsp. chipotle pepper puree
  • 1 tsp. chives chopped
  • salt to taste

Tomato Relish with Chipotle Vinegar And Basil-Chili Oil:

  • 8-10 roma plum tomatoes, chopped
  • 2 cloves garlic minced
  • 1/2 red onion Spanish onion or sweet onion, chopped
  • 4 oz. chipotle vinegar
  • 4 oz. basil-chili oil
  • salt and freshly ground black pepper to taste

Whole Grain Mustard-Horseradish Sauce:

  • 3/4 cup mayonnaise
  • 1-1/2 tbsp. Dijon mustard
  • 1 tbsp. whole-grain mustard
  • 1/2 tbsp. prepared horseradish
  • 2 tbsp. sour cream
  • Kosher salt


Steak Seasoning Preparation:

  • Combine all ingredients and store in an airtight container. Yields 1 cup.

Steak Preparation:

  • Rub the steaks with olive oil and steak seasoning, grill to desired temperature. Let the steaks rest for five minutes before slicing. Spread the whole grain mustard-horseradish sauce inside each roll. Layer half of the steak on each roll and top with tomato relish. Yields 4 servings.

Basil-Green Chile Oil Preparation:

  • Combine all Ingredients in a blender and puree. Refrigerate in an airtight container. Yields 1 cup.

Chipotle Vinegar Preparation:

  • Combine all Ingredients and blend. Refrigerate in an airtight container. Yields 1 cup.

Tomato Relish Preparation:

  • Combine tomatoes, garlic, onion, basil-chili oil, and chipotle vinegar in a bowl. Season with salt and freshly ground black pepper, to taste. Yields 4 cups.

Whole Grain Mustard-Horseradish Sauce Preparation:

  • Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Yields 1-1/2 cups.