French Onion Steak Melt on the Pit Boss Griddle
Transform leftover smoked ribeye cap into an incredible French Onion Steak Melt with caramelized onions, Gouda cheese, crispy Parmesan-crusted sourdough, and a creamy horseradish mayo. Inspired by the rich flavors of French onion soup and cooked entirely on the Pit Boss Griddle, this easy sandwich is the perfect way to give yesterday's barbecue a delicious second life.
Equipment
- Pit Boss griddle
- Large spatula
- Bench scraper
- chef’s knife
- Cutting board
- Melting dome (optional but recommended)
- Small mixing bowl
Ingredients
- For the Horseradish Mayo
- ½ cup Ayoh! mayonnaise or Japanese/Kewpie mayonnaise
- 2 tablespoons prepared horseradish
- 1 teaspoon black pepper
- For the Sandwiches
- 1 large sweet yellow onion thinly sliced
- 1 tablespoon avocado oil or neutral cooking oil
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh thyme leaves
- 8 ounces leftover smoked ribeye cap thinly sliced
- 8 slices sourdough bread
- 8 slices Cabot Creamery Gouda cheese
- ½ cup freshly grated Parmesan cheese
- Additional horseradish mayo for spreading on the bread
- Instructions
Instructions
- Make the Horseradish Mayo
- In a small bowl, combine the mayonnaise, prepared horseradish, and black pepper. Mix until smooth and refrigerate until ready to use.
- Caramelize the Onions
- Preheat your Pit Boss Griddle to medium heat (approximately 350°F).
- Add the oil followed by the sliced onions.
- Cook for 20–25 minutes, stirring occasionally, until softened and lightly caramelized.
- Stir in the Dijon mustard and fresh thyme during the final 2–3 minutes of cooking.
- Move the onions to a cooler section of the griddle.
- Warm the Steak
- Place the thinly sliced leftover ribeye cap on the griddle.
- Warm gently for 1–2 minutes, just until heated through. Avoid overcooking.
- Build the Parmesan Crust
- Spread a thin layer of horseradish mayo on one side of each slice of sourdough.
- Sprinkle grated Parmesan directly onto the hot griddle into rectangles roughly the size of each slice of bread.
- Place the mayo-coated side of the bread onto the Parmesan.
- Allow the bread to toast until the Parmesan becomes golden brown and crispy.
- Assemble the Sandwich
- Flip each slice of bread.
- Layer onto four slices:
- 2 slices Gouda
- Warmed ribeye cap
- French onion mixture
- 2 more slices Gouda
- Top with the remaining slices of bread.
- Cover with a melting dome for 1–2 minutes until the cheese is fully melted.
- Serve
- Transfer to a cutting board.
- Rest for one minute before slicing.
- Serve immediately while the cheese is melty and the Parmesan crust remains crispy.
Notes
Ribeye cap is our favorite cut for this sandwich, but leftover ribeye, New York strip, tri-tip, sirloin, or prime rib all work wonderfully.
Don't rush the onions—their sweetness is what creates the French onion flavor.
Freshly grated Parmesan creates the best crispy crust.
The steak is already cooked, so simply warm it through rather than cooking it again.
A melting dome helps the Gouda melt evenly while keeping the bread perfectly crisp.
Leftover caramelized onions can be refrigerated for up to 4 days and used on burgers, grilled cheese, or breakfast sandwiches.
Don't rush the onions—their sweetness is what creates the French onion flavor.
Freshly grated Parmesan creates the best crispy crust.
The steak is already cooked, so simply warm it through rather than cooking it again.
A melting dome helps the Gouda melt evenly while keeping the bread perfectly crisp.
Leftover caramelized onions can be refrigerated for up to 4 days and used on burgers, grilled cheese, or breakfast sandwiches.