Rib Eye Back Rib Sandwich

back rib sandwich fixings.blog

Here are the ingredients. I sprinkled some tarragon in the onions; some Montreal Steak Seasoning in the meat, then ground some lemon pepper into it, followed by extra Lowry’s Seasoned Pepper, and a good dose of Vege-Sal. The peppers caramelized pretty quickly, and the Mexican chili peppers needed only to be heated up a bit.

Toasted the Seedy Buns and layered on some Swiss cheese, and left them in the toaster oven to melt the cheese a bit.

Each of us helped ourselves to the fixings ad hoc. I added some Espresso Balsamic Vinegar to my pile of meat. That REALLY pepped up the flavor for me. DH liked it better without the vinegar.

A sandwich long remembered.

back rib sandwich done.blog


About judilyn

RV'er, foody, caregiver, knowledge seeker
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1 Response to Rib Eye Back Rib Sandwich

  1. Liz says:

    That looks delicious. I love montreal steak, and with melted cheese that sure is tasty!! Thanks for sharing!!!


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