The best sandwiches are always the ones you make yourself, as you can use the best ingredients and condiments to suit your taste. This easy ribeye steak sandwich recipe offers the most delicious sandwich meal you can prepare in less than 20 minutes. Fair warning: you won't want to share it with anyone else... so prepare extra!
Steak Night is a little ritual Jay and I started quite a few years ago, and after many years of tweaking and finding the perfect combinations - it includes homemade seasoned potato wedges and, of course, a steak sandwich with all the most delicious trimmings.
Ribeye steak is a great cut for a sandwich, as it is very flavorful and tender while having some fat that helps with cooking and extra flavor.
All this, combined with the perfect bread, a little caramelized onions, grated tomato sauce, and peppery arugula [rocket], make the one dish I couldn't resist if I tried to!
If you're looking for another delightful sandwich option, don’t miss our grilled chicken club sandwich for a lighter but equally satisfying bite.
Jump to:
💎 Why This Recipe Works
- It requires very little time to prepare!
- A steak sandwich can be easily prepared for a larger crowd.
- It pairs well with many side dishes and can be customized as preferred.
- This recipe is great for a special night in!
🛒 Ingredients
- Ribeye Steak: An 8-10oz steak (230-280 g) is sufficient for two chunky sandwiches. Choose a steak with a little marbling, but try to avoid those with big knots of fat.
- Bread: The best bread to choose for the ultimate sandwich is one you can finish baking at home. Part-baked bread can be found in most grocery stores. You would want a nice crust and a soft inner core for this recipe, like the sourdough baguette used in this recipe.
- Arugula [Rocket]: Unlike traditional lettuce, arugula is not watery and has a nice peppery kick to it, which balances perfectly the other condiments in this steak sandwich.
- Onions: Sautéed sweet onion topping balances the pepperiness of arugula and the grilled beef. This is optional, as the onion can be added raw too, if preferred.
- Tomato: Go for the juiciest tomatoes you can find. You will want them to be soft, as they'll be easier to grate into a fresh raw sauce. If possible, opt for tomatoes on the vine.
- Olive Oil, Salt, and Pepper: Cooking ingredients. Use cracked pepper rather than powdered if possible.
🔔 Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
📑 Substitutions and Variations
- Beef: If you can't find ribeye steaks, there other cuts of meat that can be used instead. Sirloin steak is a great option for sandwiches. The New York strip [also known as the Kansas City strip] tends to be lean and flavorful, however, it may be, on occasion, tough. The same goes for skirt and flank, as while they are flavorful, they may require longer cooking because of their toughness. Rump steak is a leaner cut, which is often a little more affordable too.
- Pickled Gerkins: In roundels or long slices.
- Cheese: Melted cheese is an addition many like to their sandwiches. The meltiest options are provolone cheese slices, fresh mozzarella cheese, Swiss, and fontina.
- Mushrooms: You can saute some sliced mushrooms like the onions. For a richer result, opt for baby portobello mushrooms or cremini.
- Mayonnaise: This can be mixed with mustard, ketchup, horseradish, or even seasonings [hello, Cajun mayo!] for the ultimate bespoke bite.
- Worcestershire Sauce and Garlic Powder: A teaspoon of this can be used to flavor the ribeye steak while cooking it. Powdered or minced garlic can be added to round up the taste.
- Butter and Garlic: A dollop of garlic butter on top of perfectly grilled ribeye steak always tastes fantastic!
👩🏻🍳 How to Make Cake (step-by-step)
Before starting to cook, remember to preheat the oven as per the package instructions if you've opted for a part-baked loaf.
Prepare The Tomato Sauce
- Wash the tomato well and cut it in half width-wise, keeping the top [where the wine would be attached] in the center of one of the two pieces. [Picture 1]
- Using a wide ultra coarse grater, grate the tomato pulp until you reach the skin of it. Be careful of your fingers and stop as soon as there is no more pulp. You don't want to grate the skin. [Pictures 2 and 3]
- Move the raw tomato sauce to a small bowl.
- Season the grated tomato with a little salt and olive oil. [Picture 4]
---- If using part baked bread, this would be the right time to finish baking it.
Prepare The Caramelized Onion Topping
- Remove the skin from the onion; cut it in half lengthwise, then slice it. [Picture 5]
- Add the onions to a frying pan that has been heated with some olive oil. [Picture 6]
- Add a pinch of salt and cook on medium-low heat. Frequently mix until they are all soft, and commence turning golden brown. [Picture 7]
- Once ready, set aside, and leave any remaining oil in the pan to use to cook the steak. [Picture 8]
Cook The Steak To Perfection
- Cut the ribeye steak into thin slices, making the sandwich easy to eat when assembled. [Picture 9]
- Heat the pan again, and add a little more oil if necessary. As you want to pan-roast the beef strips, you must heat this up on a high flame, without burning the oil.
- Once hot, add the thinly sliced steak and season with a little salt and black pepper. Allow it to roast for a couple of minutes, then turn and do the same. You can cook them longer or shorter depending on your preferred internal temperature, however, the hot oil will offer an effect similar to a charcoal grill, where the grill marks would be. Try not to lower the flame below medium-high heat. [Pictures 10 and 11]
- Once the steak strips are ready, set them aside for a few minutes to rest on a cutting board so that the juices of the meat can settle.
- While the strips of steak rest, open the warm baguette or ciabatta rolls and add some raw tomato sauce, caramelized onions, and arugula [rocket] to them, then finally add the ribeye strips. [Picture 12]
- Serve immediately with your side of choice, like homemade baked potato wedges or a mixed salad.
🙋 People Also Ask [FAQs]
How do you thinly slice a ribeye for a sandwich?
Simply place your ribeye steak in the freezer for 15-20 minutes, then place it on a cutting board, and using a sharp knife, cut it into thin strips against the grain of the meat. Don't keep the steak in the freezer for longer or shorter that 15-20 minutes, as its consistency won't be right for easy cutting.
What to serve with ribeye steak sandwich?
Most side dishes will work with this steak sandwich, however, potatoes [wedges, fries, twists, etc], salads [wedge salad, mixed salad, tomato and cucumber], onion rings, or sauteed vegetables [green beans, corn, carrots], are the most common.
💡 Expert Tips and Tricks
- Bread: You can find ciabatta rolls, baguettes, regular or seedy loaves, and rolls that are part baked in most grocery stores in the baked goods section; these tend to have a longer shelf life [up to a month, usually] and take around 10 minutes to be ready. My top trick is to wet the bread loaf before putting it in the oven: this will make the crust super crunchy while keeping the inner part very fluffy and soft.
- Sliced Steak: I like to slice my steak before putting it on the grill as you get that extra flavor, and, most of all, you don't risk pulling apart the whole ribeye sandwich with the first bite: small pieces make it easy to eat!
🥡 Storing & Reheating
- In the fridge: It is best to eat these sandwiches as soon as they are ready, however, the raw tomato sauce and sautéed sweet onions can be prepared a day in advance and stored in the fridge in an airtight container. When reheating leftover steak, it continues cooking, so if you like your ribeye medium rare, then this may turn into well done.
Have you given this recipe a try? We'd love to hear your thoughts! Please leave us a ⭐ review below, and don't forget to tag us @spiceandlife_com on Instagram and Pinterest. Your feedback means the world to us, and we really appreciate it. For more recipes, follow us on Pinterest, Facebook, YouTube, and Instagram. Thank you! 🙏
🍽️ Recipe
Delicious Ribeye Steak Sandwich with Arugula
A delicious beef sandwich with rich raw tomato sauce, caramelized onion, and peppery arugula ready in 20 minutes.
Ingredients
- 8-10 oz Ribeye Steak cut into thin slices against the grain
- 1 Baguette part-baked if available
- 1 ripe Tomato on the vine if available
- 1 Onion cut into thin slices
- 1 cup Arugula [rocket]
- Olive Oil as required
- Salt and Pepper to taste
Instructions
- Before starting to cook, remember to preheat the oven as per the package instructions if you've opted for part-baked bread.
Prepare The Tomato Sauce
- Wash the tomato well and cut it in half width-wise, keeping the top [where the wine would be attached] in the center of one of the two pieces.
- Using a wide ultra coarse grater, grate the tomato pulp until you reach the skin of it, being careful of your fingers and stopping as soon as there is no more pulp. You don't want to grate the skin.
- Move the raw tomato sauce to a small bowl.
- Season the grated tomato with a little salt and olive oil.
- If using part baked bread, this would be the right time to finish baking it.
Prepare The Caramelized Onions
- Remove the skin from the onion; cut the onion in half lengthwise, then slice it.
- Add the thinly sliced onions to a frying pan that has been heated with some olive oil.
- Add a pinch of salt and on a medium low heat, mix frequently until the onions are all soft, and they commence turning golden brown.
- Once ready, set aside, and leave any remaining olive oil in the pan, to use to cook the steak.
Cook The Steak To Perfection
- Slice the ribeye steak into thin slices, so that the sandwich is easy to eat when assembled.
- Heat the pan that was used for the onions, and add a little more olive oil if necessary. As you will want to pan roast the beef strips, you will need to heat this up on a high flame, without burning the oil.
- Once hot, add the thinly sliced steak, season with a little salt and black pepper, and allow it to roast for a couple of minutes, then turn and do the same. You can cook them longer or shorter depending on your preferred internal temperature, however, the hot oil will offer an effect similar to a charcoal grill, where the grill marks would be. Try not to lower the flame below medium high heat.
- Once the steak strips are ready, set them aside for a few minutes to rest on a cutting board, so that the juices of the meat can settle.
- While the strips of steak rest, slice open the warm baguette or ciabatta rolls and add some raw tomato sauce, caramelized onions, and arugula [rocket] to them, then finally add the ribeye strips.
- Serve immediately with your side of choice, like homemade baked potato wedges or a mixed salad.
Notes
How store a steak sandwich?
- In the fridge: It is best to eat these sandwiches as soon as they are ready, however, the raw tomato sauce and sautéed sweet onions can be prepared a day in advance and stored in the fridge in an airtight container. When reheating leftover steak, it continues cooking, so if you like your ribeye medium rare, then this may turn to well done.
Nutrition
Calories: 595kcalCarbohydrates: 68gProtein: 36gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 69mgSodium: 839mgPotassium: 722mgFiber: 4gSugar: 10gVitamin A: 768IUVitamin C: 14mgCalcium: 174mgIron: 7mg
Tried this recipe?Let us know how it was!
Leave a Comment