Steak Panini
Savor the ultimate comfort food with this Steak Panini recipe—a mouthwatering fusion of tender, marinated ribeye steak, melted Gruyère cheese, and fresh arugula, all nestled between buttery, crispy slices of ciabatta bread. Infused with the bold flavors of a garlic-balsamic marinade and balanced by juicy slices of ripe tomato, this sandwich is as gourmet as it is satisfying. Perfect for a quick lunch or an elevated dinner, this panini can be made in under 40 minutes and serves two. Whether you're using a panini press or a grill pan, the sizzling, golden crust will have you hooked with each bite. Ideal for steak lovers and panini enthusiasts alike, this recipe is a must-try!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 8 oz Ribeye steak
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cloves Garlic, minced
- 1 tbsp Balsamic vinegar
- 1 loaf Ciabatta bread
- 2 tbsp Butter, softened
- 4 oz Gruyère cheese, sliced
- 1 cup Arugula
- 1 medium Tomato, thinly sliced
Instructions
Begin by marinating the steak. In a small bowl, combine olive oil, salt, black pepper, minced garlic, and balsamic vinegar. Mix well to form a marinade.
Place the ribeye steak in a shallow dish or a large zip-top bag. Pour the marinade over the steak, ensuring it is evenly coated. Let it marinate at room temperature for about 15 minutes.
While the steak is marinating, prepare the ciabatta bread. Cut the loaf into two equal portions, then slice each portion horizontally in half to create a top and bottom for each sandwich.
Preheat a grill pan or a skillet over medium-high heat. Remove the steak from the marinade and place it on the hot pan. Cook for about 3-4 minutes on each side, or until the desired doneness is achieved.
Once cooked, remove the steak from the pan and let it rest for 5 minutes. Then, slice the steak thinly against the grain.
Butter the outside surfaces of the ciabatta bread slices. On the inner side of the bottom slice, layer the sliced steak, Gruyère cheese, arugula, and tomato slices.
Top each sandwich with the other slice of ciabatta, buttered side facing out.
Heat a panini press or a grill pan over medium heat. Place the assembled sandwiches in the panini press or on the grill pan. If using a grill pan, press down gently with a spatula or a heavy pan.
Cook for about 3-5 minutes per side, or until the bread is crispy and golden, and the cheese has melted.
Remove the paninis from the heat. Cut each sandwich in half and serve immediately.
Nutrition Facts
Calories |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 2843 mg | 124% | |
| Total Carbohydrate | 112.4 g | 41% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.1 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 563 mg | 43% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 828 mg | 18% | |
*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.
