Ribeye Steak Sandwich

This Ribeye Steak Sandwich is a comforting steak sandwich recipe made in 30 minutes that's 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.

Steak is always a winner with my family, we love it anytime of the week. This steak sandwich recipe with ribeye is a crowd favorite since it also has rich and decadent caramelized onions as well as an aioli to pair with the tender steak.

I like to cook the ribeye fresh for these sammies, but this is also a great sandwich recipe for any leftover steak you may have from the night before. Thicker cuts of steak work better usually for the sandwiches since they're easier to thinly slice before layering. Other options that work well are New York strip or tri-tip.

My husband oftentimes like to also request these as a meal prep recipe. They happen to great for prep ahead before a busy week. The caramelized and aioli store well in the fridge for up to 5 days and also go well on other sandwiches or toasts too - they're two ingredients that really upgrade any recipe.

With just 30 minutes, you can have this restaurant-style ribeye sandwich prepared for a party, picnic, or dinner. Our other steak recipes that the family loves are balsamic flank steak, slow cooker cube steak, and steak and cheese bites.

Laura Ashley's Tip: Ask your butcher for USDA prime or choice cut beef. A ribeye is my favorite but a thicker NY strip steak, or tri-tip also work well.

Why this Recipe Works

• Melt in your mouth steak. The sandwich has so much flavor between all of the components, it's truly delicious.
• Great for leftover steak. Any leftovers from the night before are perfect to turn into this sandwich recipe.
• Customize with different toppings. Add different lettuces, cheese or additional spreads and sauces to change up the flavors.
• Ideal for serving a crowd or bringing to a party. These steak sandwiches are easy to pack and impress guests at any event.

Ingredients

Steak Sandwich:

• Ribeye steak: The ribeye is ideal for it's nice even marbling that cooks perfect to make a tender bite. Follow USDA guidelines for purchase steak but we recommend prime or choice grade.
• Steak seasoning: An easy all-purpose seasoning with salt, red chili flakes, black pepper, thyme, coriander, garlic powder, onion powder, and mustard powder.
• Olive oil: Used to cook the steak, you can also use avocado oil for a neutral flavor.
• Sturdy rolls: A bread like ciabatta, hoagie roll, or baguette is best for standing up to the juices and weight of the steak.
• Onions: Used to make caramelized onions for topping the steak.
• Butter: Great for cooking the onions, gives that rich flavor in each bite.
• Other toppings: My favorites include fresh arugula, sliced cheese (such as mozzarella, provolone, Swiss, pepper Jack, and cheddar), and sauteed mushrooms.

Garlic Aioli:

• Mayonnaise: The base of any good aioli, I like to use store-bought as a shortcut, but you can also make homemade.
• Garlic: A staple in any aioli recipe, infuses the mayonnaise with a sweet and aromatic flavor.
• Lemon juice: Adds a hint of acid in the sauce to bring out all of the flavors.

TOOLS YOU'LL NEED 

• 9-inch Cast Iron Skillet
• Measuring Cups and Spoons
• Mixing Bowls
• Mandoline Slicer (optional)
• Steak Seasoning - Hard Core Carnivore (optional)

How to Make Ribeye Steak Sandwich

For the Steak Sandwich:

1. Season both sides of the ribeye steak generously with steak seasoning or salt and black pepper.

2. Heat olive oil in a cast iron skillet over medium-high heat.
3. Once the skillet is hot, add the ribeye steak and cook for 4 to 5 minutes on each side for medium-rare, or adjust the cooking time according to your preferred doneness. Sear the fat cap 30-60 seconds.

4. Remove the steak from the skillet and let it rest for a few minutes before slicing.
5. Slice the steak thinly against the grain.

6. Toast the bread lightly using butter or olive oil in a separate skillet or toaster until golden brown.
7. Layer sliced ribeye steak on one side of the bread.
8. If desired, top the steak with a garlic aioli, caramelized onions, fresh greens, and/or your favorite steak sandwich toppers.

9. Close the sandwich with the remaining slice of bread and serve.

For the Caramelized Onions:

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

For the Garlic Aioli:

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

Pro Tips for Recipe Success

• Season the meat well. This seems simple but you should add more seasoning than less. It makes a big difference in the flavor of the sandwich.
• Allow the meat to sit out at room temperature for 30 minutes before cooking. This allows for more even cooking within the beef.
• Use a thick cut steak. This is essential for assembling a sandwich so that the slices of beef can stand up to the other toppings and bread.
• Allow the steak to rest after cooking. Be sure the cooked beef sits on the cutting board for 5 to 10 minutes after cooking. This ensures that the juices stay inside the steak when you slice into it, keeping each bit of meat moist and juicy.
• Avoid burning the caramelized onions. If you feel your onions are burning, be sure to deglaze with a splash of water and scrape any browned bits up off the bottom of the pan.
• Cook steak to the right temperature. It's imperative if you want the best tasting beef. Use a digital meat thermometer for an accurate reading.
  • Medium rare: 130ºF
  • Medium: 140ºF
  • Medium-well: 150ºF
  • Well done: 160ºF

Storage & Make Ahead Instructions

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.

FAQs

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