The Ultimate Tailgate Steak Sandwich
If you are looking to up your tailgate game, then this is the recipe for you. It is easy and bursting with flavor. Yes, this one is better than a last second hail Mary when your team scores with no time left on the clock! You and your tailgate guests will enjoy devouring these tasty sandwiches no matter who you are rooting for! Don’t skip the sharp provolone, it is a game changer!
RECIPE TYPE- Steak
SKILL LEVEL- Intermediate
GRILL TIME- 20 minutes
# Of SERVINGS- 2
FOGO Charcoal- The First Ingredient
2 Ribeye Steaks
4 slices of sharp provolone cheese
Fresh cracked black pepper
1 onion- sliced
2 bell peppers- sliced- choose your color
1 jalapeno- sliced thin
6-10 Baby Bella Mushroom caps- sliced
½ tsp sugar
For The Spread: (prepare one day ahead of time for maximum flavor)
1 Cup Mayonnaise
1 TBSP Prepared Horseradish
½ tsp Kosher Salt
½ tsp fresh cracked black pepper
2 TBSP chives, chopped
- Prepare the sauce by combining the mayo, horseradish, salt, pepper, and chives. Refrigerate overnight.
- Fill your grill with FOGO Charcoal and prepare it for direct grilling over medium high heat
- Season the steaks on both sides with kosher salt and black pepper, allow to sit for a minimum of 30 minutes
- Place a grill pan over the fire. Add enough oil to coat the bottom of the pan. Add both peppers, onions, and mushrooms to the pan. Cook stirring occasionally. When the onions turn translucent and the peppers begin to soften, add ½ tsp sugar and cook until the vegetables are cooked through.
- Grill steaks to your desired doneness. We did 125° internal temperature for medium-medium rare.
- Just before pulling the steaks from the grill, place a layer of the peppers/onion’s mixture on each steak. Top with two slices of provolone and close the lid. Remove when the cheese is melted.
- Toast the inside of the buns. Coat the inside of the top bun with a solid coating of the horseradish/mayo sauce. Place a layer of arugula on the bottom bun, then the steak and top it off with the smeared top bun.
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