Ribeye Steak Sandwich

These ribeye steak sandwiches might sound like a fancy dinner, but at the end of the day, they are still just a really good sandwich. They are simple to put together, loaded with bold flavor, and feel a little extra without being complicated. The best part is they make a great make-ahead meal, so you can grab one on the way out the door for sports practices or games and still feel like you are eating something satisfying and homemade.

If you are all about meals that feel a little special but still work in real life, there are a few more recipes you will want to check out. Creamy Chorizo Pasta is perfect when you want something bold and comforting, while Chicken Parmesan With Chicken Strips is a go-to for busy nights when freezer shortcuts save the day. For something sweet after dinner, Oreo Delight is always a hit.

Equipment

• Measuring cups and spoons
• Nonstick pan
• Wooden spoon
• Sheet pans
• Knife
• Cutting board
• Mixing bowl

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Ingredients

• Butter
• Large onion
• Water
• Salt
• Garlic cloves
• Ribeye steak
• Coarse-ground pepper
• Salt
• Baguette
• Provolone cheese
• Arugula
• Olive oil
• Lemon juice
• Baguette
• Garlic aioli

Directions

Add the butter, onions, water, and salt to a large skillet, preferably cast-iron. Cook the onions over medium-low heat until golden brown, about 10 to 15 minutes. Add the garlic and cook for an additional minute. Transfer the onions to a plate and set aside.

Season both sides of the steak with pepper and salt. Add the butter and steak to the pan, and cook over medium-high heat until a crust forms on both sides and the steak reaches 130°F for medium rare, about 3 to 4 minutes per side. Place the steak on a cutting board, cover it with aluminum foil, and let it rest for 5 minutes. Thinly slice the steak against the grain.

Cut this baguette in half, add the steak and provolone to the bottom half of the bread. Place it under the broiler until the cheese melts. Top the steak with the caramelized onions.

In a small mixing bowl, combine the arugula, lemon juice, and olive oil. Place the arugula on top of the sandwich. Spread garlic, aioli, or horseradish sauce onto the top half of the baguette and place it on the sandwich.

Cut the sandwich into individual servings and enjoy.

What should I serve with my Steak Sandwich?

• Baked mac and cheese
• Broccoli and rice
• French fries or onion rings
• Sautéed asparagus or green beans
• Baked sweet potatoes

FAQs (Because Life’s Too Busy for Guesswork)

What are substitutions that I can make?

• Large onion – Yellow, white, or Vadila onions are the best for caramelizing.
• Water – Beef broth can be used for added flavor.
• Ribeye steak – Sirloin, flank steak, skirt steaks are all alternative options.
• Baguette – Ciabatta bread or Sourdough rolls are alternative options.
• Provolone – Swiss or Mozzarella cheese would hold up similarly in texture and flavor.

How should I store my leftovers?

• Steak Sandwiches should be stored in an airtight container in the refrigerator for 2-3 days. Store the baguette at room temperature in an airtight container or bag for up to a week. To reheat, you can place the steak and onions in a skillet over medium-low heat. Add a little oil to keep things from sticking and stir frequently. Remove from the heat as soon as it heats up so you don’t overcook the steak to make it tough.  Assemble sandwiches and enjoy.

Ribeye Steak Sandwich

This Ribeye Steak Sandwich is made with juicy steak, melted provolone, and buttery caramelized onions on a toasted baguette. Finished with fresh arugula and garlic aioli, it’s a bold, restaurant style meal made at home.

Servings: 4 people

Author: Stephanie

Print Recipe

Prep Time:20 minutes mins

Cook Time:20 minutes mins

Total Time:40 minutes mins

Equipment

• Knife and cutting board
• Large skillet – cast-iron preferably
• Plate
• Aluminum foil
• Sheet pan
• Small Mixing Bowl

Ingredients

Caramelized onions:

• 2 tablespoons butter
• 1 large onion thinly sliced
• ¼ cup water
• 1 teaspoon salt
• 4 garlic cloves minced

Steak sandwich:

• 1 1/2 pounds ribeye steak
• 2 teaspoons coarse-ground pepper
• 1 teaspoon salt
• 2 tablespoons butter
• 1 baguette
• 4 slices provolone cheese
• 2 cups arugula
• 1/2 tablespoon olive oil
• 1/2 tablespoon lemon juice
• ¼ cup garlic aioli

Instructions

Caramelized onions:

• Add the butter, onions, water, and salt to a large skillet, preferably cast-iron. Cook the onions over medium-low heat until golden brown, about 10 to 15 minutes. Add the garlic and cook for an additional minute. Transfer the onions to a plate and set aside.

Steak sandwich:

• Season both sides of the steak with pepper and salt. Add the butter and steak to the pan, and cook over medium-high heat until a crust forms on both sides and the steak reaches 130°F for medium rare, about 3 to 4 minutes per side. Place the steak on a cutting board, cover it with aluminum foil, and let it rest for 5 minutes. Thinly slice the steak against the grain.
• Cut this baguette in half, add the steak and provolone to the bottom half of the bread. Place it under the broiler until the cheese melts. Top the steak with the caramelized onions.
• In a small mixing bowl, combine the arugula, lemon juice, and olive oil. Place the arugula on top of the sandwich. Spread garlic, aioli, or horseradish sauce onto the top half of the baguette and place it on the sandwich.
• Cut the sandwich into individual servings and enjoy.

Notes

• Cook the steak to your preferred doneness using internal temperature as the guide. Aim for 120 to 125°F for rare, 130 to 135°F for medium rare, 135 to 145°F for medium, and around 155°F for well done. If you expect leftovers, cooking slightly under your target doneness helps prevent overcooking when reheated.

• Let the steak rest, loosely covered with foil, before slicing. Resting allows the juices to redistribute and keeps the steak warm so it stays tender instead of dry once cut.

• Use the right knife for each step. A sharp straight blade works best for thinly slicing onions, a serrated knife is ideal for the baguette, and a serrated or meat knife gives cleaner slices through the steak.

• Extra vegetables like bell peppers or mushrooms can be cooked with the onions, and baby spinach can be mixed into the arugula for added greens without overpowering the sandwich.