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  • For Pepper Ribeye Sandwich-
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup sweet red pepper, thinly sliced
  • 3 to 4 serrano peppers, seeded and thinly sliced
  • 2 pounds to 1 1/2 pounds Kansas City Steak Kansas City Boneless Ribeye Steak , cut into six-6-oz. size 1/4-inch steaks
  • 1 teaspoon freshly ground sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 slices Monterey Jack Cheese or Pepper Jack Cheese
  • 12 slices buttered toasted Italian or Vienna bread
  • For Citrus Cabbage Mandarin Mango Slaw- 1 cup green cabbage, finely shredded
  • 3/4 cup red cabbage, finely shredded
  • 2/3 cup bok choy leaves, finely sliced
  • 1/3 cup small mandarin orange segments, drained from can and finely dice segments, (from a 11-oz. can)
  • 1/3 cup fresh mango, peeled, finely diced
  • 1/4 cup sweet red pepper, finely sliced
  • 2 teaspoons celery seeds
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons peanut oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon dry mustard
  • For Miso Curry Aioli-2/3 cup mayonnaise
  • 1 teaspoon miso paste
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon red curry paste
  • For Spicy BBQ sauce-1/4 cup hoisin sauce
  • 2 tablespoons chili sauce
  • 1/2 teaspoon smoked paprika
  • Source Brenda W. Submission


Prepare citrus cabbage mandarin mango slaw. In a medium bowl, mix green cabbage, red cabbage, bok choy, mandarin, mango and 1/4 cup sweet red pepper until combined. In a small bowl, whisk or spoon to mix together celery seeds, orange juice, lemon juice, peanut oil and dry mustard until well blended. Pour citrus peanut dressing mixture over slaw mixture and toss until combined. Cover bowl with plastic wrap and keep stored at room temperature. Prepare miso curry aioli. In a small bowl, whisk or spoon to mix together mayonnaise, miso paste, lime juice and red curry paste until well blended. Cover bowl with plastic wrap and place in refrigerator to keep chilled until ready to use. Prepare spicy BBQ sauce. In a small bowl, whisk or spoon to mix together hoisin sauce, chili sauce and smoked paprika until well blended. Cover bowl with plastic wrap and keep stored at room temperature. Heat grill to 375 degrees F. direct heat. Prepare peppers and ribeye steaks. Heat 1 1/2 tablespoons olive oil in a medium size cast-iron skillet over direct heat of grill. Add 1/2 cup sweet red pepper slices and serrano pepper slices and cook for 1 1/2 to 2 minutes, or until almost tender, tossing peppers occasionally; remove from heat and keep warm. Using a basting brush, brush the remaining 1 1/2 tablespoons olive oil onto both sides of steaks. Sprinkle both sides of steaks evenly with sea salt and ground black pepper. Place prepared seasoned steaks onto heated grill, over direct heat, and cook to medium or medium-rare doneness about 2 1/2 minutes per side, turning steaks once per side and topping each steak with cheese slice during last minute of cooking time. Remove cooked steaks from heat and place onto a large plate. Assemble sandwiches. Spoon and spread even portions of miso curry aioli onto the top of 6 toasted bread slices. Top the 6 prepared bread slices with a steak, (cheese side up). Spoon and spread even portions of spicy BBQ sauce over each cheese covered steak and top with even portions of prepared peppers and citrus cabbage mandarin mango slaw and place with remaining 6 toasted bread slices over top of each, to complete assemble of sandwiches and serve.