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ribeye steak sandwich with arugula and onions.
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5 from 4 votes

Delicious Ribeye Steak Sandwich with Arugula

A delicious beef sandwich with rich raw tomato sauce, caramelized onion, and peppery arugula ready in 20 minutes.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course, Snack
Cuisine: American
Servings: 2 Sandwiches
Calories: 595kcal
Author: Elle John


  • 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


  • 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.


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.
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 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.


Calories: 595kcal | Carbohydrates: 68g | Protein: 36g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 839mg | Potassium: 722mg | Fiber: 4g | Sugar: 10g | Vitamin A: 768IU | Vitamin C: 14mg | Calcium: 174mg | Iron: 7mg