All American Steak Sandwich
Satisfy your cravings with this hearty and flavorful All American Steak Sandwich, the ultimate comfort food packed with juicy ribeye steak, melted provolone cheese, and perfectly caramelized onions and peppers. This easy-to-make recipe transforms a classic French baguette into a mouthwatering sandwich that’s loaded with fresh toppings like crisp lettuce, ripe tomato, and a creamy mayo spread. The steak is expertly seasoned and seared to perfection, delivering tender slices of meat that elevate every bite. Toasted bread and buttery finishing touches make this sandwich irresistibly crisp on the outside and gooey on the inside. Perfect for lunch, dinner, or game day, this steak sandwich is a savory masterpiece that’s sure to impress.
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Recipe Information
Ingredients
- 1 pound ribeye steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 loaf French baguette
- 4 slices provolone cheese
- 2 tablespoons butter
- 1 large yellow onion
- 1 large green bell pepper
- 2 tablespoons mayo
- 4 pieces lettuce leaves
- 1 large tomato
Instructions
Season the ribeye steak with salt, black pepper, and garlic powder on both sides. Let it rest for 10 minutes while you prepare the other ingredients.
In a skillet over medium-high heat, add the olive oil and sear the steak for 3-4 minutes on each side for medium rare, or until your desired doneness. Remove the steak from the pan and let it rest for 5 minutes before slicing thinly against the grain.
While the steak is resting, slice the onion and bell pepper into thin strips. In the same skillet, melt 1 tablespoon of butter and sauté the onions and peppers until they are caramelized and tender, about 7 minutes.
Slice the French baguette into four equal sections and split each lengthwise. Lightly toast the inside of each section in a dry skillet or toaster oven.
Spread a thin layer of mayo on the bottom half of each baguette slice. Add a piece of lettuce, a slice of tomato, and the sautéed onions and peppers.
Layer the thinly sliced steak on top of the veggies, then place a slice of provolone cheese over the steak.
Melt the remaining butter in a skillet or griddle and place the assembled sandwiches in the pan. Cover with a lid to allow the cheese to melt, about 1-2 minutes.
Once the cheese is melted and the sandwich is warm, remove it from the skillet. Top with the other half of the baguette and serve immediately.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 6804 mg | 296% | |
| Total Carbohydrate | 189.6 g | 69% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 30.7 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1006 mg | 77% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1344 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
