Ingredients
2strip loin steaks,or ribeye steaks, 1-inch thick
1tbspolive oil
salt & pepper,or steak seasoning, if desired, to taste
¼cupgarlic butter,divided
4ciabatta buns,or two 6-inch slices garlic baguette
6ozmushrooms,½-inch slices
1onion,sliced
2thyme sprigs
1fresh rosemary sprig
arugula
Dijon mustard
horseradish
provolone cheese
Preparation
Preheat a grill to medium heat.
Remove the steaks from the fridge and rub with olive oil. Season with steak seasoning to taste. Set aside on the counter.
Tear off a 16-inch sheet of Reynolds Wrap® Heavy Duty Foil and spray with cooking spray. Place the onion, mushrooms, 2 tablespoons of garlic butter, and herbs in the center of the foil sheet. Season with salt and pepper.
Bring up the long sides of the foil, so the ends meet, then double-fold the ends. Double fold the two short ends to seal the packet.
Place packet on the preheated grill and grill for 10 to 15 minutes on one side. Flip the package over and grill for an additional 15 minutes or until the onion is tender.
Add the steaks to the grill, after the initial 15 minutes of cooking the foil packets, then cook for 5 to 6 minutes. Flip the steaks and cook for an additional 6 to 8 minutes or until it reaches 140 degrees F or desired doneness.
Remove the steak from the grill and place on a plate. Loosely tent with Reynolds Wrap and let rest for 5 to 7 minutes before slicing.
Butter the ciabatta rolls with garlic butter. Place butter side down on the grill and grill for 3 to 4 minutes or until lightly browned.
Slice steak across the grain into ½-inch slices.
Spread each toasted roll with Dijon mustard and a small handful of arugula. Add the sliced steak, mushrooms, and onions, then spoon any butter in the packet over the steaks.
Serve and enjoy!
