Teriyaki Steak Sandwich with a Twist
Elevate your sandwich game with this irresistible Teriyaki Steak Sandwich with a Twist! Juicy, tender ribeye steak is marinated in a mouthwatering blend of teriyaki sauce, garlic, ginger, and soy sauce, then grilled to perfection and thinly sliced for ultimate flavor. The twist? A zesty wasabi mayo that adds a spicy kick, perfectly complementing the fresh layers of spinach, crisp cucumber, and tangy red onion. All of this goodness is nestled between warm, toasted ciabatta rolls, buttered to golden perfection. Perfect for lunch or dinner, this easy-to-make sandwich is packed with bold flavors, savory aromas, and a satisfying crunch. Serve with sweet potato fries or a fresh salad for a restaurant-worthy meal that’s sure to impress!
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Recipe Information
Ingredients
- 2 pieces (6 oz each) Ribeye steak
- 0.5 cup Teriyaki sauce
- 1 clove Garlic, minced
- 1 teaspoon Ginger, grated
- 4 pieces Ciabatta rolls
- 0.25 cup Mayonnaise
- 1 teaspoon Wasabi paste
- 1 cup Spinach leaves
- 0.5 cup Cucumber, thinly sliced
- 0.25 cup Red onion, thinly sliced
- 1 tablespoon Soy sauce
- 1 tablespoon Sesame oil
- 0.5 teaspoon Black pepper
- 1 tablespoon Butter
Instructions
In a ziplock bag or shallow dish, combine the teriyaki sauce, minced garlic, grated ginger, soy sauce, and black pepper. Add the ribeye steaks to the marinade, ensuring they are fully coated, and let them marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
While the steak marinates, prepare the wasabi mayo by mixing the mayonnaise and wasabi paste in a small bowl. Adjust the level of wasabi based on your spice preference. Cover and set aside in the refrigerator.
Preheat a grill pan or skillet over medium-high heat. Add the sesame oil and allow it to heat. Remove the steaks from the marinade, letting any excess liquid drip off, and cook the steaks for 3-4 minutes per side for medium-rare, or adjust the cooking time to your desired doneness.
Once cooked, set the steaks aside to rest for 5 minutes. Then slice them thinly against the grain for tender pieces.
While the steak rests, cut the ciabatta rolls in half lengthwise and lightly butter the cut sides. Toast the rolls in a pan or under a broiler until golden brown.
Assemble the sandwiches: Spread the wasabi mayo on the bottom half of each roll. Layer with fresh spinach leaves, cucumber slices, red onion, and the sliced steak. Top with the other half of the ciabatta roll.
Serve immediately with a side of your choice, such as sweet potato fries or a crisp salad. Enjoy your Teriyaki Steak Sandwich with a Twist!
Nutrition Facts
Calories |
2439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 6114 mg | 266% | |
| Total Carbohydrate | 200.1 g | 73% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 27.6 g | ||
| Protein | 130.1 g | 260% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 226 mg | 17% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2097 mg | 45% | |
*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.
