The Ultimate Steak Sandwich Watch Out
Indulge in pure culinary perfection with The Ultimate Steak Sandwich Watch Out—a hearty, flavor-packed creation that’s destined to elevate your sandwich game. Featuring tender, juicy ribeye steak seared to perfection and infused with garlicky butter, this sandwich layers bold flavors on a toasted ciabatta roll. Crisp arugula, creamy provolone, sweet caramelized onions, and a tangy horseradish mayo bring richness and balance, while a splash of balsamic vinegar and a touch of fresh rosemary tie it all together. Perfect for lunch or dinner, this steak sandwich is an epic combination of gourmet ingredients and easy-to-master techniques that will leave everyone wanting seconds.
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Recipe Information
Ingredients
- 1 piece (12 oz) ribeye steak
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves (minced) garlic
- 2 pieces ciabatta rolls
- 4 tablespoons horseradish mayo
- 2 cups arugula
- 4 slices provolone cheese
- 1 cup caramelized onions
- 1 teaspoon balsamic vinegar
- 1 teaspoon (chopped) rosemary
Instructions
Remove the ribeye steak from the fridge and let it come to room temperature for about 20 minutes.
Season the steak on both sides with kosher salt and ground black pepper.
Heat 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat.
Sear the steak in the skillet for about 3-4 minutes per side for medium-rare, or cook to your desired doneness. Add the butter and minced garlic during the last minute of cooking and spoon the garlic butter over the steak while cooking.
Remove the steak from the skillet, tent it loosely with foil, and let it rest for 10 minutes before slicing thinly against the grain.
Cut the ciabatta rolls in half horizontally, then drizzle the cut sides with the remaining olive oil and lightly toast them in the skillet over medium heat until golden brown.
Spread 1-2 tablespoons of horseradish mayo onto the bottom half of each toasted ciabatta roll.
Layer the arugula, provolone cheese, and caramelized onions onto the prepared rolls.
Thinly slice the rested steak and layer it on top of the onions. Drizzle with a splash of balsamic vinegar and sprinkle with chopped rosemary.
Close the sandwiches with the top half of the ciabatta rolls, press down gently, and serve immediately while the cheese melts into the steak and onions.
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1915 mg | 83% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 11.9 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 516 mg | 40% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 939 mg | 20% | |
*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.
