What foods from the grill do you enjoy most? I ask, and get asked, that ques­tion rather fre­quent­ly. My respon­se is some­thing like this, pork ribs, brisket burnt ends, and smoked turkey breast but Grilled Ribeye Steak Sand­wich­es could eas­i­ly occu­py the top spot. Ribeye steak slices pulled from an Andria’s Steak Sauce bath, flash grilled, topped with Havar­ti cheese then piled onto a toast­ed brioche bun is my ver­sion of food­ie nir­vana.

***Editor’s Note ~ We actu­al­ly did this post back in 2009 and man did we suck at pho­tog­ra­phy. We’re still hack pho­togs, but we have improved. I know, it’s hard to believe. If you don’t believe me, at the end of the­se step by step, pic­ture by pic­ture, fool­proof grilling instruc­tions, you will see the orig­i­nal post we did. It’s OK to laugh. We did too!***

rib-eye-steak-sandwiches-1 Rib Eye Steak Sand­wich­es Ingre­di­ents:

2–3 lbs bone­less ribeye steak-very thin sliced
1–15 oz bot­tle Andria’s Steak Sauce–best brush on steak sauce ever!
1–12 oz can of cola-I used diet but either vari­ety works
1-lb sliced Havar­ti cheese
Brioche buns

How thin should the ribeye be sliced? This thin!


Or they could be just a lit­tle thick­er like this:


This means you need to get with your local butcher to make this hap­pen. We found a great butcher while the whole fam­i­ly, about 30 of us, vaca­tioned in Michi­gan. We trav­el near the town of Lud­ing­ton and dis­cov­ered North­side Mar­ket at the cor­ner of N. Wash­ing­ton and Bryant Road:


Here’s a pic of me pre­sent­ing some adult bev­er­ages to pro­pri­etor and butcher extra­or­di­naire Mike Kruger:


We’ve pur­chased whole beef rib eyes from Mike for a cou­ple years now and plan on doing so every sum­mer while vaca­tion­ing and grilling for a crowd.

***Pro Tip ~ The thin slices required are too thin to process on a meat saw and knife slic­ing would be labo­ri­ous and uneven. Put the whole ribeye in the freez­er for an hour or two to allow it to firm up for easy han­dling on the mechan­i­cal slicer.

Mike makes his own sausages at North­side Mar­ket and fan­tas­tic kebobs too. Should you hap­pen to vis­it the area and tell ‘em The Grillin Fools sent ya’:


Now here’s a pic of the mag­ic elixir that makes this sand­wich so fan­tas­tic. Mix the soda and the steak sauce:


The cola sweet­ness bal­ances the savory steak sauce per­fect­ly and also acts as an exten­der for the thick steak sauce.

Then dredge the steak slices through the inky con­coc­tion of deli­cious­ness:


The sauce excels as a mari­nade and on occa­sion I’ve infused that steak sauce fla­vor into the beef for a cou­ple hours pri­or to grilling for addi­tion­al fla­vor.

I’ve got to tell you more about Andria’s. Those of us in the Mid­west and metro St. Louis area are for­tu­nate to find the mag­i­cal sauce on our gro­cery store shelves but for those not from around here can vis­it andri​as​.com to obtain this trea­sured sauce. Andria’s is a “brush on” pri­or to and while grilling a steak but is a great mari­nade on lesser cuts of beef and pork and will real­ly kick up a burg­er or meat­loaf. Click on their ad pic at the top right cor­ner of our web­site. The Andria’s Steak Sauce folks were the first to spon­sor the Grillin Fools. Did I men­tion they have a restau­rant in the area? The sauce is unique, the restau­rant is unique, and the folks that provide both are unique. For you out-of-town­ers I sug­gest order­ing a case and using the steak sauce as Christ­mas gifts. My cous­in Car­ol from Mary­land did this one year and she was a major hit with her gift recip­i­ents. For­got to men­tion, I’m plan­ning on inject­ing a brisket with the stuff soon.

Let’s get on with the grilling part of this escapade. Set up the grill, in this case our cast alu­minum PK Grill, for 2 zone cook­ing. Coals on one side and none on the oth­er. For the gassers out there fire up the burn­ers on just one side. On the cool­er side of the grill place a foil half pan with a small amount of the mix­ture to hold the grilled slices pri­or to serv­ing. Here’s a pic of the ribeye slices siz­zling on the grill.


Just because one shot isn’t enough here’s an over­head look of those steak slices on our PK Grill. Don’t attempt to achieve cross­hatch grill marks on the thin­ly sliced beef or it will be over­cooked:


If you are the type of per­son that appre­ci­ates a pro­duct that is built to last and is sick of the planned obso­les­cence of every­thing from cars to TV’s to grills, then you might want to look into the all cast alu­minum PK grill that will last a life­time. Spend a lit­tle more upfront rather than hav­ing to buy a new grill every few years. And on top of that, get the Grillin’ Fools pack­age and get a dis­count too:


Back to the recipe. When grilling for a crowd place the brioche buns face up on a cook­ie sheet and hit them with a but­tery cook­ing spray pri­or to toast­ing on the grill. Toast, set aside. Place the cooked slices of the rib eye in piles on the side of the grill with no coals and top with the Havar­ti and close the lid to melt the cheese, note that this pic was from a dif­fer­ent cook of the steak sand­wich­es on a dif­fer­ent grill than the PK Grill shown above:


Then pile the beef and cheese on the buns. Tap your favorite craft brew or pop a cork on a good Zin­fan­del and enjoy.


If you have any ques­tions or com­ments, feel free to leave them below or send me an email.

Stay tuned for the old post we just updat­ed below the recipe card!

Rib Eye Steak Sand­wich­es
Recipe type: Sand­wich
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
Thin sliced rib eye steak, mari­nad­ed in steak sauce and cola, flash grilled and topped with havar­ti cheese on a brioche bun
  • 2–3 lbs bone­less ribeye steak-very thin sliced
  • 1–15 oz bot­tle Andria’s Steak Sauce-best brush on steak sauce ever!
  • 1–12 oz can of cola-I used diet but either vari­ety works
  • 1-lb sliced Havar­ti cheese
  • Brioche buns
  1. Com­bine the Andria’s steak sauce and cola in a bak­ing dish and then dredge the steak slices in the sauce (you can also mari­nade for 1–4 hours)
  2. Pre­pare the grill for two zone cook­ing with hot coals on one side and none on the oth­er
  3. Grill the steak slices quick­ly over high heat for just a cou­ple min­utes per side
  4. Place a pile of cooked slices on the side with no heat and top with cheese
  5. Close the lid to melt the cheese
  6. Coat the flat sides of the buns with spray oil/butter and toast them
  7. Place the cooked steak slices with melt­ed cheese on the buns and serve

Nor­mal­ly this is just served on Christ­mas Eve but my dad broke the sam­mies out for the SB. This is an excel­lent recipe for feed­ing a lot of peo­ple as it is sim­ple and once the meat is cooked it can remain in a warm oven for quite some time while the rest of the meal is pre­pared. This is so easy and so amaz­ing­ly good.  I’ll hand it over to dad to do the write­up…

Basi­cal­ly, go to your local meat cut­ter and ask him or her to slice a ribeye cut wafer thin. We’re talk­ing about right at a quar­ter inch thick. When you get home put those slices in a ziplock with some Andria’s and cola and allow to mar­i­nate overnight.

Mari­nade Ingre­di­ents:

1/2 cup Andria’s steak sauce
1/2 cup cola

Basi­cal­ly, equal parts of the ingre­di­ents no mat­ter how much you need. If you don’t have access to Andri­as, Worces­ter­shire, gar­lic and cola will suf­fice, but it won’t be as good.

The next day, set your­self up a grill with high heat on one side of the grill and low on the oth­er. One side to quick­ly sear the meat and the oth­er side for a nice ribeye spa which is where you put the mari­nade in a dis­pos­able tin pan. Once the steak is cooked, toss it in the pan to keep it warm:

Let’s get a look at that suc­cu­lent meat. How good does this look:

Once the grill is hot, slap that meat on the heat:

Sear it quick­ly on one side:

Then flip and repeat:

It doesn’t take very long. 60 sec­ond on each side should do it if the fire is hot enough. Remem­ber this stuff is very thin. As the slices fin­ish cook­ing trans­fer them to the spa where you can see the sauce is steam­ing:

As the pan fills apply more of the mari­nade as you can see here. That black stuff is extra mari­nade:

Despite it not tak­ing long to cook each slice, there are a ton of slices and only so much grill space so to fin­ish all of the meat it might take an hour or two. In a sit­u­a­tion like this, that just means more time for drink­ing as my father was demon­strat­ing as he was tend­ing to the meat:

Once the pan is full, slap some tin foil over it and throw it into a warm oven. When it’s time to feed the mass­es, pull off the foil and set next to what­ev­er condi­ments you desire.

For me all I need is some mayo or some­times a slice of col­by jack:

***Editor’s note ~ while it seems that this is a very expen­sive meal to feed to a large group, but with the meat being cut so thin you can get a low­er grade of rib eye and it will still be deli­cious and ten­der, par­tic­u­lar­ly if you can get a hold of some Andria’s***



When you say the grill is “hot” what temp do mean? I can’t imag­ine you mean on high but I real­ly have no idea. Thanks!



You want to put the meat right over a hot grill and flash grill the slices to put a quick char on each side. But how to define “hot.” I’ll defer to Steve Raich­len here. Hold the palm of your hand just above the grill grate and count off 1 Mis­sis­sip­pi, 2 Mis­sis­sip­pi, 3 Mis­sis­sip­pi, etc. until your hand gets so hot you have to pull it away. If you can get to 3 Mis­sis­sip­pi the fire is not hot enough. You want to be in the 1 to 2 Mis­sis­sip­pi range before you have to pull your hand back. That’s high heat. Medi­um heat is in the 3–4 Mis­sis­sip­pi range…


How many lbs of meat do you rec­om­mend for say, 10 peo­ple?



Depends. If you have big eaters, say 10 rug­by play­ers, I would do 1/2 lb uncooked (which will shrink down) per per­son. If you have some lighte eaters or a few kids, may­be 1/3 lb per per­son. Also depends on the sides. If plen­ty of sides, you can drop down as well. Let me know how it comes out…


Just made the­se yes­ter­day for the Ohio State v. Wis­con­sin game. What a fan­tas­tic sand­wich! I love to smoke meats and grill thick cut steaks but this wafer thin ribeye treat is now going to be a sta­ple at my house. From the grand­par­ents to my 19 mon­th old every­one loved it. I didn’t have access to Andria’s Steak sauce, so I used anoth­er brand and with the diet coke it still turned out fan­tas­tic. Let the meat mari­nade for half a day or overnight and you will be good to go.



I’m glad it was a win­ner! I hope you were root­ing for the win­ner in the game yes­ter­day too!


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