Ribeye Steak Sandwich

Ribeye Steak Sandwich

If you ever feel like you’re running out of ideas for lunches or dinners, you’re not alone. It can be tricky to try and find new recipes to switch it up! Let alone, new recipes that everyone in your family will love. Luckily, this recipe is a crowd-pleaser, even for picky eaters. We can guarantee that everyone will savor these sandwiches and ask you to make them again and again!

And this is good news for you since these sandwiches are so easy to make. If you need proof that making scrumptious food doesn’t need to be difficult, let this recipe be the example. And if you want something to serve these good sandwiches with, you can pair them with our Cucumber Tomato and Onion Salad, Loaded French Fries, or Lettuce Salad.

Ingredients Needed

Here are the components needed for the sandwiches:

And here are the ingredients you need for the homemade mayonnaise sauce:

When making the sandwiches and the mayo sauce, there are a few crucial ingredients that you can’t go without! Here are some notes about them:

• Ribeye Steaks: Ribeye steaks have good marbling, which is why they are the best type of steak for a sandwich like this!
• Seasonings: You’ll need assorted seasonings like garlic powder, kosher salt, black pepper, and onion powder. You’ll also need some cajun seasoning for the mayo sauce.
• Ciabatta Rolls: If you can, use fresh bread! It makes all the difference. Try to use high-quality bakery bread, too, rather than the pre-packaged bread that sits on the store shelf for a while.
• Cheese: For this recipe, we’ll use two slices of provolone per sandwich, which taste fantastic with the steak and melt well.
• Mayonnaise: This ingredient is needed for the base of the sauce. You can use regular mayo or even light mayo if you prefer!

As you can see in the photos, you’ll also need some other ingredients, like olive oil, hot sauce, dried thyme, red onions, and Dijon mustard, so make sure to check out the recipe card below for the full ingredient list.

Another great sandwich recipe you will love is this Chicken Mayonnaise Sandwich.

Other ways

• Use Caramelized Onions: Use sweet onions to make caramelized onions, which you can load onto the sandwich instead of the red onions.
• Add Mushrooms and Peppers: Go the extra mile and add some sauteed mushrooms and peppers on top of the onions to make your sandwiches more like Philly cheesesteak sandwiches!
• Drizzle on Extra Sauce: If you want something a little extra to drizzle on your meat, you can use steak sauce, balsamic vinegar, or Worcestershire sauce. These ingredients can balance the creamy mayo.
• Add Horseradish: Skip the hot sauce and add some horseradish to the mayo for a spicy and good kick that will pair with the meat in the ribeye steak sandwich.

Also check out this Steak and Scrambled Eggs and Pan Seared Flank Steak recipes.

Pantry notes

• Cheese Type: Some people prefer blue cheese with their steak sandwiches! You can substitute the provolone with blue cheese or use both. Another good replacement for the provolone is smoked gouda or Swiss cheese.
• Bread Type: You don’t have to use ciabatta! You can use whichever bread you prefer, such as hoagie rolls. Hoagie buns are nice and thick and will hold the weight of the steak. However, you can also use hamburger buns, dinner rolls, or Italian bread.
• Steak Cut: Flank steak or skirt steak can work if sliced very thinly against the grain. NY strip can also work. Even though it doesn’t have quite as much marbling, the New York strip is still tender when cooked right. Another option is to turn the sandwich into a pot roast sandwich by using leftover chuck roast you may have! Although slightly different, it will still taste satisfying.
• Mayo: In a pinch, you can use sour cream or Greek yogurt as a substitute for the mayonnaise. Keep in mind that it will be much more tangy in terms of flavor. Nevertheless, these ingredients will still provide a creamy texture!

How it comes together

Ribeye Steak

1. Set steaks at room temperature for 30 min- 1 hour before cooking. Pat both sides of the steaks dry with paper towels to remove excess moisture.
2. In a small bowl, combine the necessary seasonings and distribute them on both sides of each steak.

3. Place a large skillet, such as a cast iron skillet, on medium-high heat. Add the oil and let it heat until smoking hot. Place steaks into the pan, gently pressing them. Cook them on each side until desired doneness.

4. Cover steaks with foil to keep them warm and let the juices redistribute.

Toast Bread

1. Preheat oven to 400℉ (200℃). Cut each ciabatta roll in half.
2. Place the bread on a baking sheet, then top the bottom half of each roll with two slices of cheese.

3. Bake the bread until toasted and the cheese is melted.

Make the Mayonnaise Sauce

1. In a small bowl, combine all of the sauce ingredients.

Build the Sandwiches

1. On a cutting board, slice the rested ribeye steaks thinly against the grain.

1. To build a sandwich, add sliced ribeye to the bread half with cheese and a handful of greens and sliced red onions. Smear the mayo sauce on the top half bread. Place the top half over the loaded bottom half, and enjoy!

Don’t assemble the sandwiches until you serve them. This isn’t the best recipe to build ahead of time. If assembled too early, the greens will become wilted, and the bread might become soggy from the mayo over time!

• Yield: 4 servings
• Prep: 5 minutes
• Cook: 13 minutes
• Total: 18 minutes

Ingredients

Ribeye Steak

• 2 ribeye steaks, about 8 ounces each*
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• 2 Tablespoons olive oil

Bread, Cheese and Greens

• 4 ciabatta rolls***
• 8 slices provolone cheese
• 1 cup green salad mix, we used mixed greens with baby spinach, chard, and kale**
• ¼ cup red onions, thinly sliced

Mayonnaise Sauce

• ¼ cup mayonnaise
• 1-2 teaspoons hot sauce, use your favorite hot sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon Cajun seasoning

Method

1. Bring the ribeye steaks to room temperature 30 minutes to an hour before cooking. Pat both sides of the steaks dry with paper towels to remove excess moisture.
2. In a small bowl combine the salt, pepper, onion powder, garlic powder, and dried thyme. Season both sides of each steak evenly with the seasoning mix.
3. Place a skillet on medium-high heat. Add the olive oil and let it heat up until smoking hot. Add the steaks, pressing each steak into the pan once it touches it. Let them cook on each side for 3 to 4 minutes per side or until desired doneness.
4. Transfer the steaks to a plate and cover them with aluminum foil to keep them warm and to let the juices redistribute.
5. Preheat oven to 400℉ (200℃).
6. Cut each ciabatta roll in half. Place the bread on a baking sheet. Top the bottom half of each roll with two overlapping slices of provolone cheese.
7. Place the bread in the oven and let it bake until it is toasted and the cheese is melted. It takes about 5 minutes.
8. In a small bowl, mix together all the ingredients of the mayonnaise sauce.
9. Slice the rested ribeye steaks thinly against the grain.
10. To build a sandwich, add sliced ribeye to the half of the bread with melty cheese. Add a handful of greens and some thinly sliced red onions. Smear about a tablespoon of mayonnaise sauce on the top half of the bread. Place the top half over the loaded bottom half, and enjoy!