Grilled Steak Sandwich
Sink your teeth into the ultimate Grilled Steak Sandwich, a gourmet twist on a classic favorite that’s perfect for steak lovers. Juicy, perfectly grilled ribeye steak, seasoned to perfection and sliced thin, takes center stage, while a layer of sweet, buttery caramelized onions and creamy garlic aioli adds depth and flavor. Toasty ciabatta rolls, melty provolone cheese, and a peppery handful of fresh arugula bring the whole sandwich together, offering a perfect balance of textures and tastes. Ready in just 35 minutes, this steak sandwich is ideal for a quick yet satisfying lunch, a crowd-pleasing game day snack, or a hearty weeknight dinner. Pair it with your favorite side dish for a complete, restaurant-worthy meal at home!
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Recipe Information
Ingredients
- 1 pound Ribeye steak
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 Ciabatta rolls
- 4 slices Provolone cheese
- 2 cups Arugula
- 1 Yellow onion
- 1 tablespoon Butter
- 1 cup Mayonnaise
- 2 Garlic cloves
- 1 tablespoon Lemon juice
Instructions
Take the ribeye steak out of the refrigerator and let it come to room temperature for about 20–30 minutes before cooking.
Rub the steak with 1 tablespoon of olive oil, then season both sides generously with salt and pepper. Set aside.
Thinly slice the yellow onion.
Heat a skillet over medium heat and melt the butter. Add the sliced onion and cook, stirring occasionally, for 10–15 minutes until deeply caramelized. Remove from heat and set aside.
In a small mixing bowl, combine the mayonnaise, minced garlic, and lemon juice. Stir until smooth and set aside to use as an aioli spread.
Preheat your grill or grill pan over high heat. Once hot, lightly oil the grates with the remaining 1 tablespoon of olive oil.
Grill the steak for 4–5 minutes per side for medium-rare, or adjust the timing to your preferred doneness. Remove the steak from the grill and let it rest for 5–10 minutes to allow the juices to redistribute.
While the steak is resting, preheat your oven's broiler. Slice the ciabatta rolls in half and place them cut side up on a baking sheet. Toast under the broiler for 1–2 minutes until golden and slightly crisp.
Slice the rested steak thinly against the grain.
To assemble the sandwiches, spread a generous amount of garlic aioli on the cut sides of the toasted ciabatta rolls.
Layer the bottom half of each roll with caramelized onions, sliced steak, a slice of provolone cheese, and a handful of arugula.
Close the sandwich with the top half of the roll and press gently. Serve immediately while still warm.
Nutrition Facts
Calories |
1076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1919 mg | 83% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.4 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 267 mg | 21% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 539 mg | 11% | |
*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.
