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Cheese Skirt Ribeye and Bacon Sandwich with Honey Dijon Slaw

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There are steak sandwiches, and then there are STEAK. SANDWICHES. And this Cheese Skirt Ribeye Steak Sandwich with Bacon & Honey Dijon Slaw is right up there at the top of the list with THE BEST I’ve ever made or tasted! Melt-in-your-mouth ribeye with caramelized onions and bacon, a super fun cheese skirt to snap off and crunch on, and an incredibly delicious slaw made with some killer-awesome dressing! What. A. TREAT. It truly was the best!  

*Though I was sent products to try and review, any and all opinions of these products are solely my own.


I’m very careful about which companies I choose to work with, and when River House Dressing contacted me, I could hardly wait to try their products! 

I knew I needed to come up with some pretty special recipes, and the gorgeous steaks that were on sale practically LEAPT into the cart all by themselves to help me out!

We had been wanting something delicious to celebrate our big move back to the midwest, and everything came together like it was all just meant to be!  





River House makes a line of spectacular gourmet dressings and marinades that are so good, that you can also use them as dips, sauces, and toppings for anything from baked potatoes to pizza!

Their quality is IMPECCABLE, using all-natural ingredients hand-crafted and designed by Steven Neufeld, and served in his and wife Joy’s restaurant in Oretown, Oregon. 

They are now retired, but their restaurant, as well as their community participation, still continues. Their products are now known and sold worldwide, and have gained a reputation of excellence! 

It is easy to see why, and I’m sure that you’re going to enjoy them as much as we do! I want only the best for my family, and I’m sure you do, too! 





They graciously sent me a bottle of each of the dressings that they make, and honestly, ALL of them are shockingly amazing! 

Let’s just say, that they don’t taste like you even HOPE them to….they’re even better! 





They even surprised me with some cheese, too! (*Which I have already been using and have recipes lined up for a few of those as well!) So, stay with me! You don’t EVEN want to miss what all is coming next! 





So, let’s get going with this one first! Shall we?!! 

I started off assembling this monster of a masterpiece with a buttered and grilled butter bun! 

One can never. NEVER have too much butter. (Not when we are talking a steak sandwich.) Nope. NEVER. 





I then Jinga-styled the gorgeously toasted bun with a PILE of grilled ribeye steak, strategically placing each and every paper-thinly sliced, rare strip of angus beef with the utmost care, so that every bite would be a pure joy to eat! 

*Slicing against the grain ensures the utmost tenderness!! 





Next up was the caramelized onions that I slowly sautéed in butter and a little of the bacon fat that I had saved from the old-fashioned platter bacon that I had previously peppered and cooked until crisp.





I then used a flat griddle pan to fry some shredded mozzarella and provolone blend cheese until crispy on the edges and beautifully golden browned on the bottom! This is crazy-easy to do, and I highly recommend trying it!

I mean, who doesn’t favor the cheese that has oozed over onto a baking sheet and turned crispy, right? That’s the stuff that you peel off and fight over! 





Just too fun. I know! 





Lastly, instead of just making a plain old lettuce and boring, (not to mention HORRIFIC), “winter tomato” topping, I finished this baby with a slaw made from one of River House’s incredible dressings!

To match up the mozzarella and provolone cheese skirt, I used their Honey Dijon Dressing…and…OH. MY. GAWD!! 






All other slaws just crawled away in shame. 





This was a spectacular sandwich from top to bottom and all the way through! 

Every single bite was a special TREAT.

Like…is it my birthday or something? Christmas??

One that you would only expect to get for a holiday or event, yet, here we are. Right here. Right now.


And it’s easy enough to make on a  weeknight for absolutely no special reason at all…

…other than,… I simply just plain deserve a little spoiling! (Don’t we all now and then?!!) 




This Cheese Skirt Ribeye Sandwich with Bacon and Honey Dijon Slaw was hands-down one of the best of the best sandwiches I’ve ever made!

(I can only imagine how fantastic their food is at their restaurant!) 

So, if you want to spoil yourself rotten, and create this amazing masterpiece with almost NO effort at all, get at it now! Don’t wait! Life is just too short! 

Hope you all enjoy! Take care, and be sure to check back, because I have 2 more coming using their products that are equally delicious!! 

*Many thanks to River House for sharing with me your incredibly delicious dressings and cheeses! 


For a perfect pan-fried steak, see my Restaurant-Style Filet Mignon recipe! 


Cheese Skirt Ribeye and Bacon Sandwich with Honey Dijon Slaw

Cheese Skirt Ribeye and Bacon Sandwich with Honey Dijon Slaw


  • 1 small (or half of one) grilled thick-cut ribeye steak, cooked to preference, seasoned with salt and pepper to taste
  • 2 strips peppered and crisp-cooked bacon, reserve 1 Tbl. bacon fat
  • 2 Tbl. real butter (*I always use Minerva Dairy)
  • 1/2 of a medium onion, sliced, salt and pepper to taste
  • 1 tsp. finely minced garlic
  • 1 cup shredded mozzarella and provolone blend cheese
  • 1 cup shredded cabbage and carrot mix for cole slaw
  • 1/4 cup River House Honey Dijon Dressing
  • 1 bun or roll of choice, split, toasted on the insides


    In a small bowl, stir together the cole slaw mix and the dressing, cover, and chill until needed.

    In a frying pan, pepper and fry the bacon until crispy. Wrap in a paper towel and set aside. Pour out all but 1 tablespoon of the bacon fat and add the 2 tablespoons of butter. Melt together over medium low heat and add the onion. Sauté until deep golden browned and softened. Add garlic and sauté one minute longer. Remove from heat, cover and set aside. 

    Grill or pan-fry steak seasoned with salt and pepper in some butter until desired doneness. Place onto a plate to rest. 

    While steak is resting, add grated cheese to one of the pans, spread out into a thin layer, and fry until golden brown on the bottom and edges are crispy. Remove with a spatula to a plate.

    Butter and toast insides of bun, slice steak thinly against the grain and pile onto bottom of bun. Top with caramelized onions and chopped bacon. Place cheese skirt on top of onions, and spoon slaw on top of cheese. Place on top toasted bun. Take a big bite and enjoy! 



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