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Ribeye Steak Sandwiches on Texas Toast with Roasted Garlic Mayo
2 (8 oz) Boneless ribeye steaks
1 Sweet onion, halved and thinly sliced
2 Portobello mushrooms, sliced
4 Slices provolone cheese
1/4 cup Worcestershire sauce, divided
1 Tbsp balsamic vinegar
Montreal steak seasoning, to taste
1 Tbsp olive oil
1 Tbsp butter
Kosher salt and fresh-ground pepper, to taste
Texas Garlic Toast
4 slices Texas Toast
1/4 cup butter
1 Tsp dried Parsley
1 Tsp garlic powder
Roasted Garlic Mayo
1 Head garlic, roasted
1 Cup mayonnaise
1 Tsp ground pepper
1 Tsp barbecue sauce
Pre-heat your oven to 400. Place the garlic in heavy duty foil with olive oil, salt and pepper. Place on a baking sheet and roast in the oven for 45 minutes, or until soft to the touch.
Fire up your grill for 2 zone grilling.
Season the steaks with the salt and pepper, drizzle with balsamic vinegar and Worcestershire.
Place a cast iron skillet on the hot zone of the grill. Add olive oil and butter.
Add onion and mushrooms to skillet, season with salt and pepper, drizzle with Worcestershire. Cook for 10 minutes until brown and tender.
Season each steak with the steak seasoning and place on the hot zone of the grill.
Cook for 4 minutes on each side for medium rare.
Top each steak with onions and mushrooms; layer on 2 slices of the cheese on each steak and let it melt on the grill.
Preheat oven to broil. Place butter, dried parsley and garlic powder in a small bowl and heat in the microwave for 30 seconds. Stir to combine.
Brush on the top side of each piece of the Texas Toast slices. Place the toast in the oven for 1-2 minutes or until brown.
To make the roasted garlic mayo, place the roasted garlic in a small bowl. Mash with a fork until it becomes a paste. Add the mayonnaise, pepper and barbecue sauce and stir well to combine. Store in the refrigerator until ready to serve.
Slather each piece of Texas Toast with Roasted Garlic Mayo. Place steak on toast and top with the other slice. Dig in!