Through the nasty storm of BAD luck that my husband and I have unfortunately been enduring, there was a little bit of good that came our way! And it certainly made his birthday a WHOLE lot better!! The “birthday steaks” were grilled on the day of, and they were so enormous, that I created several of these mouthwateringly tempting, and restaurant-worthy, Cheesy Grilled Ribeye Mushroom & Onion Hoagies with Secret Sauce out of the leftovers! These monster steaks ended up feeding us for three days!!

How this came about was angering, really. Our crappy local grocery store got into a lot of trouble for taking VERY old hamburger and adding it into Certified Angus Beef®. The not-so-bright meat manager actually admitted right to my husband what he did. This came about when I had a fit over the weird-looking “Frankenstein” hamburger that my hubby had brought home from the store that was supposed to be CAB (Certified Angus Beef®).

Well, it was FAR from it! After the store’s admission, and contacting CAB to aware them of our store’s unsafe practices and misrepresentation their product, they were very kind to surprise us with two $10.00 coupons for any of their product!

Well, with my hubby’s birthday being just 2 days away, I suggested that we treat ourselves to a birthday dinner of steaks and baked potatoes. And that’s exactly what we did.

I wish that I could say that the store stopped this illegal practice of getting rid of old meat a la the unsuspecting consumer, but they still do it on a regular basis. With mine and my hubby’s immune systems shot, let’s just say that I won’t be buying hamburger from that store ever again. We just can’t risk it.

But we know that this meat was good, because he had them cut it fresh. Where he could see them. 😉

So….moving on.

As you know, my hubby likes his steak with just salt and pepper only. But me, I like to have a little extra fun!

So when I cooked the steaks, I came up with a very nice homemade seasoned salt and also basted mine with a little worcestershire sauce. Pure HEAVEN. Perfectly seasoned, and I really did a good job of grilling them both, too. I was nervous because DANG were they thick and big.

 

 

 

I started them out on my charcoal grill, but had some trouble getting the charcoal to cooperate.

 

 

I really needed them to be dark on the outside and rare for my hubby on the inside, and rare/medium-rare inside for me. It just wasn’t nearly hot enough to achieve this…

 

(*The steak in the back has my seasoning and worcestershire sauce.)

 

…so I simply moved over to my gas grill and had better success!

 

(*The steak on the right is the one with my seasoning and worcestershire sauce, and cooked a little longer as I like mine a wee bit more done than my hubby.)

 

The rest of these photos show the leftover Certified Angus Beef® ribeyes being used the next day! And it was still as absolutely wonderful the second day as it was the first!

I toasted a couple of hoagie rolls with some of the Garlic & Herb Butter that I won from Minerva Dairy, (my second breeze of good luck!), then spread mine with my own “Secret Sauce”, as my hubby didn’t want any.

I then piled them both with thin slices of warmed steak….

 

 

….then onions and mushrooms that I sautéed in that heavenly butter….

…..and piled on a shredded mozzarella and provolone blend cheese. I sprinkled the top with just a little parsley and garlic salt….

 

….and ran them back under the broiler until the cheese was melty!

Absolutely delicious! Juicy on the inside, gorgeous grill marks and charring on the outside, and melt-in-your-mouth tender!

These are very filling, so we didn’t even need a single thing with them! But if you have a bottomless pit appetite like my hubby, (who was more than able to help me out with mine!), my Copycat 5 Guys Fries would go wonderfully with these!

So the next time that you, too, have leftover steak, or would like to grill an extra one just for the leftovers, do keep this sandwich in mind! They’re wonderfully seasoned and so very  flavorful! And my “secret sauce” is fantastic on them! The toasted garlic herb bread along with the mushrooms and onions take this over the top!

And don’t hold back on the cheese! If you’re going to go for it, well then, GO FOR IT. Right?

Hope you enjoy these sandwiches soon!

 

 

 

*My Seasoned Salt recipe will be coming next, so stay tuned! For now, you can use your own favorite blend, or just make them how my hubby prefers them. With just good old-fashioned salt and pepper. 😉

 

Yield: 2 servings

Cheesy Grilled Ribeye Mushroom & Onion Sandwiches with Secret Sauce

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Ingredients

• grilled ribeye steak seasoned with my homemade seasoned salt and worcestershire sauce, thinly sliced (I used Certified Angus Beef®)
• 1 large onion, halved and thinly sliced
• fresh slices mushrooms, as you like
• 3 - 4 Tbl. Minerva Dairy Garlic & Herb Butter
• salt and pepper to taste
• 2 hoagie rolls, split
• 4 - 6 Tbl. Minerva Dairy Garlic & Herb Butter
• 1 1/2 - 2 cups shredded mozzarella & provolone blend cheese, (as much as you like)

Secret Sauce:

• 1 Tbl. + 1 tsp. A1 Steak Sauce
• 2 Tbl. heavy mayo
• 1/2 tsp. prepared extra-hot horseradish, or to taste

Instructions

Season a large ribeye steak on both sides with my seasoned salt. Place onto hot grill and grill as desired. Remove to a cutting board to rest.

While steak is resting, sauté onion and mushrooms in 3 - 4 Tbl. of the butter until softened and lightly browned, about 5 minutes.

Open hoagie rolls and place onto a baking sheet. Spread insides of rolls with rest of butter (4 - 6 Tbl.), and lightly broil.

Spread with secret sauce, pile with thin slices of steak and sautéed onions, and top with a lot of shredded cheese. Run back under the broiler until cheese is melty. Enjoy!

For Secret Sauce: In small bowl add steak sauce. (Both amounts). Whisk in mayo until smooth and no longer lumpy, then whisk in horseradish. Taste, adjust horseradish to your own heat preferance, set aside.

*Though this is not a sponsored post, I did receive $20.00 towards the purchase of these steaks, and any and all opinions of this product are solely my own.