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 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.
Whether you are making a The Ultimate Chicken Club Sandwich and Chicken Melt Recipe, a Kentucky Hot Brown Sandwich Recipe, or a croque monsieur, there is an art to making the perfect sammie.
Steak Sandwich Toppings
There is 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 preheated grill pan to cook the steaks or over an open-flame grill. Not only do you get those coveted grill marks but 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 cook over medium-high heat on both sides.
- Broiled – setting the oven to broil on high heat and cook 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 aiolis 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 one 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
- Roast the onions in a pan over medium-low heat in some butter until golden brown, about 20 minutes.
- Roast the peppers and mushrooms in a pan over medium-low heat in some butter until browned, about 10 minutes.
- 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.
- Add the steak to the hoagie bun and layer on cheeses, peppers, onions, and mushrooms.
- Bake at 400° for 5 minutes or until the cheese is melted and the bun is lightly toasted.
- Serve with aioli.
More Amazing Recipes
- Homemade Sloppy Joe Recipe
- Easy beef stir fry recipe
- Beef Stroganoff
- Steak Frites
- Easy Broiled Salmon Recipe
- Grilled Cheese Sandwich and Tomato Soup
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Grilled Ribeye Steak Sandwich Recipe
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.
cj says
Another fabulous recipe. So good that I’ve made it twice per the directions, no substitutions, no additions. It’s perfect as written. Thank you Billy!
Gary says
Can the meat and ingredients (peppers, mushrooms, onions) be cooked then refrigerated to be used later for dinner or even the next day and still retain the flavor?
Chef Billy Parisi says
Yes you could but you will have to take in account that when reheating the ribeye you could go to the medium-well to well side of things.
Natasha says
The photography on these sandwiches are INCREDIBLE and with my luck – they will taste even better!
Chef Billy Parisi says
Thank you so much!
Julie says
These look fantastic!! My husband is going to love these. Can’t wait to make them.
Chef Billy Parisi says
He definitely will!
Beth Pierce says
What a flavorful and hearty sandwich for lunch! This looks restaurant worthy, indeed!
Chef Billy Parisi says
It is super good!
Jen says
This looks like it’ll quickly become my husband’s favorite meal! So flavorful and delicious!
Chef Billy Parisi says
Thank you!
Taylor says
This sandwich looks INCREDIBLE! I absolutely love steak, and this is a must try!
Chef Billy Parisi says
Thank you, it was dang tasty!