This Is Not Just Another Steak Sandwich
Elevate your sandwich game with "This Is Not Just Another Steak Sandwich," a gourmet twist on the classic favorite. Featuring tender slices of perfectly seared ribeye steak basted in butter, sweet and golden caramelized onions, and a homemade garlic aioli, this recipe packs layers of bold flavor into every bite. Crispy, toasted ciabatta rolls serve as the ultimate vessel for the savory steak, creamy provolone cheese, peppery arugula, and a drizzle of tangy balsamic glaze. Ready in under an hour, this upscale steak sandwich is perfect for casual dinners, parties, or whenever you're craving serious comfort food with a refined edge. Whether served warm or straight off the skillet, each bite is a symphony of textures and flavors you won't be able to resist.
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Recipe Information
Ingredients
- 1 pound Ribeye steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 medium Yellow onions
- 1 teaspoon Sugar
- 0.5 cup Mayonnaise
- 1 clove Garlic clove, minced
- 1 teaspoon Lemon juice
- 1 cup Arugula
- 4 slices Provolone cheese slices
- 4 rolls Ciabatta rolls
- 1 tablespoon Balsamic glaze
Instructions
Start by preparing the steak. Pat the ribeye steak dry with paper towels. Season both sides with salt, black pepper, and garlic powder.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, place the steak in the skillet and sear for 3-4 minutes on each side until a nice crust is formed.
Add the unsalted butter to the skillet and baste the steak with the melted butter for an additional 1-2 minutes. Remove the steak from the skillet, cover loosely with foil, and let it rest for 10 minutes before slicing it thinly against the grain.
While the steak rests, caramelize the onions. Thinly slice the yellow onions. Heat the remaining olive oil in the same skillet over medium heat. Add the onions and cook for 10 minutes, stirring occasionally.
Sprinkle sugar over the onions and continue to cook for another 10 minutes until the onions are golden brown and caramelized. Remove from the skillet and set aside.
Prepare the garlic aioli by mixing the mayonnaise, minced garlic, and lemon juice in a small bowl. Set aside.
Toast the ciabatta rolls. Slice them in half and place them cut side down in a clean skillet over medium heat or under a broiler for 1-2 minutes until crispy and golden.
Assemble the sandwiches. Spread a generous layer of garlic aioli on both halves of each ciabatta roll. Layer arugula on the bottom half, followed by sliced steak, caramelized onions, and a slice of provolone cheese.
Drizzle the balsamic glaze over the filling, then top with the other half of the roll. Press gently to secure.
Serve immediately while warm, and enjoy this not-just-another steak sandwich!
Nutrition Facts
Calories |
3548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.3 g | 284% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 6748 mg | 293% | |
| Total Carbohydrate | 219.6 g | 80% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 27.8 g | ||
| Protein | 180.2 g | 360% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1028 mg | 79% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2122 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.
