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
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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.