Grilled Ribeye Steak Sandwiches

Ribeye sandwiches grilled on the Char-Griller Akorn Kamado, featuring thin-cut ribeye steaks quickly seared over lump charcoal for bold, smoky flavor. Seasoned with Certified Sazón and Golden Steer salt n’ pepper, then stacked on toasted bolio bread with grilled onions, mushrooms, provolone, A1 sauce, tomato, and avocado for a juicy, charcoal-fired finish.

Instructions

1. 01

   Fire up the Char-Griller Akorn Kamado to medium high heat around 450°F for direct grilling with lump charcoal.

2. 02

   Add olive oil to a cast iron skillet and toss in the sliced onions and mushrooms.

3.  

   

4. 03

   Season with a pinch of the salt n’ pepper blend and sauté for about 10 minutes.

5. 04

   Season both sides with salt n’ pepper blend and Certified Sazón seasoning.

6. 05

   Place the ribeye slices directly over the heat. Grill for 2–3 minutes per side, just enough to sear and keep them juicy.

7.  

   

8. 06

   Remove and rest briefly before assembling.

9. 07

   Lightly butter or oil the bolio rolls and grill cut side down until toasted with nice marks.

10. 08

    Layer two steaks per sandwich, drizzle with A1 sauce, then pile on grilled onions, mushrooms, American cheese, tomato, and avocado before closing it up and enjoying.

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