Serve these rib-eye steak sandwiches with sides of corn on the cob and a fresh tomato salad for a delicious late-summer treat.
Steak Sandwich (2 servings)
A cast iron grill pan.
2 thinly cut rib-eye steaks for sandwiches (from the butcher).
2 Kaiser rolls
Cheese (Your choice. I used provolone but you may prefer something with a stronger flavor.)
Salt and pepper
An hour or so before cooking, remove steaks from the refrigerator and bring to room temperature.
Mix a tablespoon of olive oil with a generous pinch of paprika. Set aside.
Slice sufficient cheese to top each sandwich.
Pre-heat the oven broiler on High.
Slice the onion and saute in a bit of olive oil. While the onions are cooking, heat the cast iron pan on the stove top for about five minutes. Rub a bit of olive oil on the steaks; add salt and pepper. At the end of the five minutes, lightly brush the insides of the Kaiser rolls with the olive oil / paprika combo. Toast the rolls in the toaster oven. Set a timer so you don't forget about the rolls!
Place steaks in the hot grill pan. Carefully put the pan under the broiler in the oven. Broil for about 2 minutes. Flip the steaks and broil for approximately another 1-1/2 minute.
When the steaks are finished, remove from the pan and cut them in half to fit onto the bottom half of the rolls. Top with onion, cheese and the top of the toasted roll.