Kalmes Ribeye Steak Sandwich
Serves 2 | Ready in under 30 minutes
Since the 1850s, when Peter Kalmes opened his bar in St. Donatus, Iowa, bold flavor has been the family standard. Five generations later, our family restaurant and catering (est. 1980s) proudly offers this legendary 2-in-1 seasoning & tenderizer — and this ribeye steak sandwich is one of the best ways to put it to work.
Ingredients
- 2 ribeye steaks, 4–6 oz each
- 2 tbsp Kalmes Famous 2-in-1 Meat Tenderizer & Seasoning
- 2 hoagie rolls or thick-cut artisan bread
- 2 tbsp butter (for toasting bread)
- 4 slices provolone or white American cheese
- ½ white onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 tbsp olive oil
- Optional: horseradish mayo, arugula, pickled jalapeños
Instructions
- Season & rest — Coat both sides of each ribeye generously with Kalmes seasoning. Let rest 20–30 minutes at room temperature. The tenderizer goes to work immediately — no overnight marinade needed.
- Sear the steaks — Heat a cast iron skillet over high heat until smoking. Sear steaks 2–3 minutes per side for medium-rare. Rest 5 minutes, then slice thin against the grain.
- Sauté the vegetables — In the same skillet, add olive oil and cook onions and peppers over medium-high heat until caramelized, about 8–10 minutes. Finish with a light shake of Kalmes seasoning.
- Toast the bread — Butter the rolls and toast cut-side down in the skillet until golden brown.
- Build the sandwich — Layer sliced steak on the roll, top with peppers and onions, lay cheese over the top, and broil open-faced for 1–2 minutes until melted.
- Finish & serve — Add horseradish mayo or arugula if desired. Serve immediately.
Pro Tip
Because Kalmes is a 2-in-1 seasoning and tenderizer, even a 20-minute rest makes a noticeable difference in texture on thinner cuts like these. Bold flavor, no extra steps.
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