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This recipe includes my instructions for using an air fryer.
Blue Cheese Butter
Yield: 4 servings
Ribeye Steak Sandwiches: Toast eight 1/2-inch thick slices olive bread. Spread 1 tablespoon leftover Blue Cheese Butter on 1 side of each bread slice. Carve leftover grilled steaks into slices; season with salt and pepper, as desired. Divide slices evenly among buttered sides of 4 bread slices.Top each with 1 leftover grilled mushroom. Divide 1-1/2 cups fresh baby spinach evenly over mushrooms. Close sandwiches with remaining bread slices, buttered sides down. Cut sandwiches in half; serve.
Air Fryer Method: Remove rib eye steaks from refrigerator 15 minutes before starting recipe.
Heat air fryer to 400 degrees F.
Coat both sides of steaks with garlic, thyme and pepper. Press seasonings into steaks.
Open air fryer and quickly place both steaks into basket and close. Cook at 400 degrees Ffor 4 minutes and then quickly flip steaks over and cook for 3 minutes more. Turn off air fryer and do not open. Let sit for 1 minute for rare. For medium rare, let sit 2 minutes. For less rare 3 minutes.
Top with Blue Cheese Butter to serve.
Nutrition information per serving for Ribeye Steaks with Blue Cheese Butter and Mushrooms: 337 calories; 20 g fat (7 g saturated fat; 9 g monounsaturated fat); 89 mg cholesterol; 159 mg sodium; 6.0 g carbohydrate; 1.6 g fiber; 32 g protein; 11.6 mg niacin; 0.7 mg vitamin B6; 1.6 mcg vitamin B12; 2.6 mg iron; 45.3 mcg selenium; 5.8 mg zinc
Recipe and photo credit (used with permission): Texas Beef Team