Ribeye Steak Sandwich

5 from 1 vote

This Ribeye Steak Sandwich is a comforting steak sandwich recipe perfect for lunch or dinner any time of the year. Slices of tender ribeye are layered on top of crusty bread with homemade caramelized onions and an aioli. We love to let each person customize the other toppings like arugula or cheese, at mealtime in our house.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: beef, sandwich

Servings: servings

Calories: 724kcal

Ingredients

Steak Sandwich

1 pound ribeye steak
Steak Seasoning or Salt and Black Pepper to taste
2 tablespoons olive oil or avocado oil
2 large sturdy sandwich rolls (ciabatta, hoagie roll, baguette)

Caramelized Onions (optional)

2 large sweet onions thinly sliced
2 tablespoons butter
Salt and Black Pepper to taste

Garlic Aioli (optional)

¼ cup mayonnaise
1-2 garlic cloves minced
½ tablespoon lemon juice
Salt and Black Pepper to taste

Optional Toppings: arugula, sliced cheese (mozzarella, provolone, Swiss, pepper jack, cheddar), sautéed mushrooms,

Instructions

Steak Sandwich

Season both sides of the ribeye steak generously with steak seasoning or salt and black pepper.
Heat olive oil in a skillet over medium-high heat.
Once the skillet is hot, add the ribeye steak and cook for about 4-5 minutes on each side for medium-rare, or adjust cooking time according to your preferred doneness. Sear the fat cap 30-60 seconds.
Remove the steak from the skillet and let it rest for a few minutes before slicing.
Slice the steak thinly against the grain.
Toast the bread slices lightly using butter or olive oil in a separate skillet or toaster until golden brown.
Layer sliced ribeye steak on one side of the bread.
If desired, top the steak with a garlic aioli, caramelized onions, fresh greens and/or your favorite steak sandwich toppers.
Close the sandwich with the remaining slice of bread and serve.

Caramelized Onions (optional)

In a large skillet, melt the butter over medium heat.
Add thinly sliced onions and cook, stirring occasionally, until they become soft and caramelized, about 20-25 minutes.
Season with salt and pepper to taste.

Garlic Aioli (optional)

In a small bowl, combine mayonnaise, minced garlic, lemon juice, salt, and pepper.
Mix well until all ingredients are thoroughly combined. Adjust seasoning to taste.

Video

Notes

Nutrition Information for 1 steak sandwich without toppings.

- Use a different cut of beef. You can use something other than ribeye. Tri-tip, New York strip, flank, or skirt steak all work well for this recipe.

- Change out the bread. I recommend a sturdy bread like ciabatta rolls or a baguette cut into smaller pieces. The bread absorbs the meat juices once it's toasted and makes for the most delicious bite.

- Customize the cheese. Use your favorite type, you can add it on top of the warm meat or even broil it onto the bread if you want a melty sandwich.

- Add spices to the aioli. Make the mayonnaise based sauce spicy with cayenne pepper or hot sauce, puree red pepper into, or add relish for a pickle flair.

- Make a homemade steak seasoning. Combine salt, red chili flakes, black pepper, thyme, coriander, garlic powder, onion powder, and mustard powder in a small bowl - this spice mixture also happens to be extremely delicious on roasted potatoes.

Storage Notes:

For the Fridge: Store all the steak sandwich components separately. This prevents the bread from getting soggy and keeps the ingredients in their freshest state.

For the Freezer: Freeze either raw steak or cooked steak wrapped well in plastic wrap for up to 1 to 2 months. Thaw overnight in the fridge or on the counter at room temperature for a couple of hours. Then cook or reheat.

Reheating cooked steak can be tricky. I recommend warming in a skillet over medium heat for 1 to 2 minutes per side until just warmed through but not overcooked.

You can freeze the caramelized onions separately as well for up to 1 month. Thaw overnight in the fridge and reheat in the microwave or a small skillet over low heat until warmed through.

To Make Ahead: Feel free to make both the caramelized onions and aioli in advance. These both hold well for up to 5 days in the fridge. I recommend searing the steak and assembling the sandwich right before eating.

Nutrition

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