I have to say, this ribeye steak sandwich is a complete game-changer. The moment I took the first bite, I knew I had mastered a recipe worth sharing. Juicy ribeye slices, buttery caramelized onions, and melted cheese come together in the most delicious way.
The flavors are rich and hearty yet perfectly balanced with the fresh lettuce and toasted bread. It’s not just a sandwich; it’s an experience that will make you feel like you’ve just stepped into a gourmet steakhouse.
Ingredients
- 2 boneless ribeye steaks (approximately ¾ inch thick)
- 1 large onion, thinly sliced
- 1 cup mushrooms, sliced
- 4 slices provolone cheese
- 2 tablespoons olive oil
- 3 tablespoons butter
- 2 large hoagie rolls or ciabatta bread
- 2 teaspoons garlic powder
- Salt and black pepper to taste
- ½ cup arugula or baby spinach (optional, for freshness)
- 2 tablespoons mayonnaise (optional, for spread)
Note: This recipe serves 2 people.
Variations
Want to tailor this recipe to your dietary preferences or add extra flair? Here are a few ideas to get you started:
- Dairy-Free Version: Replace regular cheese with a plant-based cheese alternative of your choice.
- Low-Carb Option: Skip the bread and serve your ingredients in lettuce wraps.
- Bolder Flavor: Add a sprinkle of red chili flakes or a few slices of pickled jalapeños for heat.
- Vegetable Additions: Swap or add green bell peppers for extra crunch and flavor.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Equipment You Need
- Cast iron skillet: For perfectly searing the ribeye steak.
- Sharp knife: To thinly slice the meat and vegetables.
- Cutting board: For prepping all your ingredients.
- Tongs: To handle the steak with precision while cooking.
- Toaster or grill: To lightly toast the bread for a golden crust.
- Small saucepan: For caramelizing the onions and mushrooms.
How to Make Ribeye Steak Sandwich?
Cooking this ribeye steak sandwich is easier than you think. It’s all about combining a few quality ingredients with simple techniques that bring out their natural flavors.
Step 1: Prepare the Steak
Start by patting your ribeye steaks dry with paper towels. Season both sides generously with salt, black pepper, and garlic powder. Let the steaks sit at room temperature for about 10 minutes to ensure they cook evenly.
Heat your cast iron skillet over high heat with a tablespoon of olive oil. Once the skillet is smoking hot, sear each ribeye for 3-4 minutes per side until you get a deep, golden crust. Remove the steaks from the skillet and allow them to rest for 5-7 minutes. Remember, this resting period keeps the juices intact.
Step 2: Caramelize Onions and Mushrooms
While the steaks rest, lower the heat on your skillet to medium. Add 2 tablespoons of butter and toss in the onions and mushrooms. Cook for about 10 minutes, stirring occasionally, until the onions are golden brown and gentle sweetness develops. Add a pinch of salt for balance.
Step 3: Slice the Ribeye
Once rested, use a sharp knife to slice the ribeye into thin strips, cutting against the grain. Thin slices ensure the steak is tender with every bite.
Step 4: Assemble the Sandwich
Cut your hoagie rolls or ciabatta bread in half lengthwise and lightly toast them on a grill or in your skillet. Spread a thin layer of mayonnaise on the bottom half for extra creaminess (optional).
Start layering with slices of provolone cheese on the bottom bread. Add the steak slices, followed by the caramelized onions and mushrooms. Close the sandwich with the top piece of bread, leaving it slightly pressed for easy handling.
Step 5: Heat to Melt the Cheese
For that gooey, melted texture, return the assembled sandwiches to the skillet on low heat. Cover with a lid for 1-2 minutes until the cheese melts beautifully.
Why You’ll Love This Recipe?
There’s a reason why this sandwich stands out, and here’s why you’ll absolutely love it too!
- Quick and Easy: Requires just 35 minutes from start to finish.
- Versatile: Customizable with endless ingredient options.
- Gourmet Flavor: Tastes like a restaurant-quality sandwich with minimal effort.
- Hearty and Filling: Packed with protein and bold flavors.
- Perfect Balance: Combines juicy meat, crispy bread, and fresh veggies.
How to Serve Ribeye Steak Sandwich?
Presentation is key when serving a ribeye steak sandwich. Slice the sandwich diagonally to reveal its delicious cross-section. Garnish with a sprig of parsley or a pinch of smoked paprika for added appeal. Serve alongside a crisp green salad, crunchy kettle chips, or a side of sweet potato fries for a complete, satisfying meal. Anything refreshing or zesty works well as a side too!
Nutritional Information
This ribeye steak sandwich is as nutritious as it is delicious. Here’s an approximate breakdown per serving:
- Calories: 720
- Protein: 38g
- Carbohydrates: 42g
- Fat: 44g
Make Ahead and Storage
This ribeye steak sandwich recipe is perfect for meal prep or a leftover-friendly meal. Cooked steak slices and sautéed vegetables can be stored separately in airtight containers in the refrigerator for up to 3 days.
For freezing, wrap individually in foil or plastic wrap and store in a freezer-safe bag for up to 2 months. To reheat, thaw overnight in the fridge and warm gently in a skillet or preheated oven. Always toast the bread fresh to keep it from getting soggy.
Tips for Making the Recipe
Having made this several times, I’ve learned a few tricks to make the process smoother and the sandwich even tastier!
- Use room-temperature steaks for even cooking. Cold steaks will cook unevenly, potentially leading to a tough texture.
- Don’t overcrowd the pan when caramelizing onions and mushrooms. Give them space to cook down and release their sweetness.
- Toasting the bread isn’t just for texture; it helps lock in moisture, so your sandwich doesn’t fall apart.
- Slice the steak thinly against the grain for guaranteed tenderness in every bite.
- For the best flavor, assemble the sandwich while the steak is still warm, so the cheese melts perfectly without overcooking.
This ribeye steak sandwich truly embodies comfort and flair. Whether it’s a casual lunch or a treat-yourself dinner, this recipe promises to delight every single time!
Ribeye Steak Sandwich Recipe
Ingredients
- 2 boneless ribeye steaks approximately ¾ inch thick
- 1 large onion thinly sliced
- 1 cup mushrooms sliced
- 4 slices provolone cheese
- 2 tablespoons olive oil
- 3 tablespoons butter
- 2 large hoagie rolls or ciabatta bread
- 2 teaspoons garlic powder
- Salt and black pepper to taste
- ½ cup arugula or baby spinach optional, for freshness
- 2 tablespoons mayonnaise optional, for spread
Instructions
- Start by patting your ribeye steaks dry with paper towels. Season both sides generously with salt, black pepper, and garlic powder. Let the steaks sit at room temperature for about 10 minutes to ensure they cook evenly.
- Heat your cast iron skillet over high heat with a tablespoon of olive oil. Once the skillet is smoking hot, sear each ribeye for 3-4 minutes per side until you get a deep, golden crust. Remove the steaks from the skillet and allow them to rest for 5-7 minutes. Remember, this resting period keeps the juices intact.
- While the steaks rest, lower the heat on your skillet to medium. Add 2 tablespoons of butter and toss in the onions and mushrooms. Cook for about 10 minutes, stirring occasionally, until the onions are golden brown and gentle sweetness develops. Add a pinch of salt for balance.
- Once rested, use a sharp knife to slice the ribeye into thin strips, cutting against the grain. Thin slices ensure the steak is tender with every bite.
- Cut your hoagie rolls or ciabatta bread in half lengthwise and lightly toast them on a grill or in your skillet. Spread a thin layer of mayonnaise on the bottom half for extra creaminess (optional).
- Start layering with slices of provolone cheese on the bottom bread. Add the steak slices, followed by the caramelized onions and mushrooms. Close the sandwich with the top piece of bread, leaving it slightly pressed for easy handling.
- For that gooey, melted texture, return the assembled sandwiches to the skillet on low heat. Cover with a lid for 1-2 minutes until the cheese melts beautifully.
Notes
- Use room-temperature steaks for even cooking. Cold steaks will cook unevenly, potentially leading to a tough texture.
- Don’t overcrowd the pan when caramelizing onions and mushrooms. Give them space to cook down and release their sweetness.
- Toasting the bread isn’t just for texture; it helps lock in moisture, so your sandwich doesn’t fall apart.
- Slice the steak thinly against the grain for guaranteed tenderness in every bite.
- For the best flavor, assemble the sandwich while the steak is still warm, so the cheese melts perfectly without overcooking.
