Grilled Ribeye Steak Sandwich Recipe

This Grilled Ribeye Steak Sandwich Recipe is loaded with roasted onions, peppers and mushrooms with melted cheese and aioli sauce on a hoagie bun for a delicious easy to make sandwich.

There is nothing like a good ol’ sandwich recipe.  They are incredibly simple to make and have the ability to mix and match different toppings and cheeses to adapt to your taste buds.  A good steak sandwich obviously starts with 8-10-ounce ribeyes.

The beef is seasoned and seared to a perfect medium rare, but of course you can cook it longer should you desire a more cooked through internal temperature. It’s then placed in a toasted bun with peppers, onions, mushrooms, cheese and sauce.  This my friends is one tasty sandwich.

SANDWICH TOPPINGS: There are an assortment of toppings that you can add to a ribeye steak sandwich, but I prefer roasted bell peppers, and that can be red, green, yellow or orange.  In addition, caramelized yellow onions and some wonderful flavors along with some roasted mushrooms.  You can use mushrooms such as buttons, cremini, or portabella mushrooms.  The trick to these toppings being delicious is to ensure they are properly roasted and caramelized.

BEST STEAK TO USE

• Ribeye – full flavored, tender, but can be fatty
• New York Strip  – lean, flavorful, can be tough depending on the grade of beef
• Flank– Lean, tough, needs to be cooked to at most medium rare
• Skirt – lean, tough, can be fatty and needs to be cooked to at most medium rare.

HOW TO MAKE IT

I had a few leftover ribeyes which is really the reason for this recipe.  The ribeye steaks I had were pretty thick, so I placed them in the freezer for 30 minutes until they were just a tad bit firm.  Next, I thinly sliced them, into 3 individual slices.

When you freeze them they are easier to cut, plus a thinner cut of ribeye makes for an easier to eat sandwich.  See what I did there!  Once they are sliced, season them well and set them aside.

HOW TO COOK IT

I prefer to use a pre heated grill pan to cook the steaks or over an open flame grill.  Not only do you get those coveted grill marks but you the flavor seems to be intensified when doing it this way.  Since ribeyes can be on the fatty side, grilling them will render some of the fat as it drips down through the grill grates making it slightly leaner.

I grilled the steaks for 3 to 4 minutes per side over medium-high heat to achieve a medium rare internal temperature.  If you liked a more medium done steak, then cook it for an extra 90 seconds per side to achieve a medium to medium well internal temperature.  It is also incredibly important to rest your steaks on your cutting board for 2 to 3 minutes before serving it into the sandwich.

RIBEYE STEAK SANDWICH COOKING METHODS

• Pan Roasted – oil heated in a pan until lightly smoking and cooked over medium-high heat on both sides.
• Broiled – setting the oven to broil on high heat and cooking it for 5 to 6 minutes per side.
• Grilling – cooked in a grill pan or over the open flame over medium-high to high heat on both sides.

HOW TO MAKE A GARLIC AIOLI

Garlic aioli’s are super easy to make. Simply whisk together some finely minced garlic, mayonnaise, a bit of lemon juice and salt and pepper.  Yup, it’s that easy but boy oh boy does it pack a punch in the flavor department.

To take this garlic aioli a step further, I diced to mix in some whole grain mustard and some horseradish.  The combo of flavors in this garlic aioli sauce compliments the ribeye steak sandwich so well!

COOKING A STEAK SANDWICH

Step 1: Roast the onions in a pan over medium-low heat in some butter until golden brown, about 20 minutes.

Step 2: Roast the peppers and mushrooms in a pan over medium-low heat in some butter until browned, about 10 minutes.

Step 3: Season the steak on both sides and grill on an open flame or in a grill pan on medium-high heat with olive oil until grill marks are formed and the desired internal temperature has been achieved.

Step 4: Add the steak to the hoagie bun and layer on cheeses, peppers, onions and mushrooms.

Step 5: Bake at 400° for 5 minutes or until the cheese is melted and the bun is lightly toasted.

Step 6: Serve with aioli.

SANDWICH RECIPES

If you like this recipe then check out these recipes.

The Ultimate Chicken Club Sandwich and Chicken Melt Recipe

Kentucky Hot Brown Sandwich Recipe

Smoked Brisket Grilled Cheese Sandwiches – from Vindulge

Print Recipe

5 from 5 votes

Grilled Ribeye Steak Sandwich Recipe

This Grilled Ribeye Steak Sandwich Recipe is loaded with roasted onions, peppers and mushrooms with melted cheese and aioli sauce on a hoagie bun for a delicious easy to make sandwich.

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Course: lunch, Main

Cuisine: American

Servings: 4

Calories: 800kcal

Author: Chef Billy Parisi

Ingredients

For the Aioli:

• ½ cup of mayonnaise
• 2 finely minced cloves of garlic
• juice of ½ lemon
• 1 teaspoon of whole grain mustard
• 1 teaspoon of horseradish
• sea salt and pepper to taste

For the Sandwich:

• 3 tablespoons of butter
• 1 large peeled and sliced yellow onion
• 1 each seeded and large sliced green and red bell pepper
• 1 pint of sliced button mushrooms
• 4 10- ounce ribeye steaks each sliced into 3 slices
• 4 hoagie buns
• 8 mozzarella cheese slices
• 4 provolone cheese slices
• sea salt and pepper to taste

Instructions

• Preheat the oven to 400°.
• Aioli: Combine all ingredients into a bowl and mix. Cool until ready to serve.
• Sandwich: Add 1 tablespoon of butter to a large frying pan over medium-low heat and cook the onions until well browned, about 20 minutes. Set aside.
• Add 2 tablespoons of butter to a large frying pan and cook the peppers mushrooms over medium-low heat until browned, about 10 minutes. Set aside.
• Season the ribeye steaks well with salt and pepper and cook on a hot grill or in a grill pan with a 2 tablespoons of olive oil until grill marks have formed and the desired internal temperature is achieved.
• Divide the cooked sliced ribeyes between the 4 sliced hoagie buns and layer on each 2 slices of mozzarella cheese, 1 slice of provolone cheese, roasted onions, peppers and mushrooms.
• Add the sandwiches to the oven and cook for 5 minutes or until cheese is melted and bun is lightly toasted.
• Serve the hot sandwiches along with the aioli.

Nutrition

Calories: 800kcal | Carbohydrates: 42g | Protein: 38g | Fat: 54g | Saturated Fat: 20g | Cholesterol: 116mg | Sodium: 883mg | Potassium: 784mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1487IU | Vitamin C: 43mg | Calcium: 250mg | Iron: 13mg