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Grilled Ribeye Steak Sandwich Recipe

Ribeye Steak Sandwich

Shara
What could be more classic than a ribeye steak sandwich? With its juicy, flavorful meat and satisfying crunch, it's the perfect meal for any meat-lover.
The right ingredients, preparation techniques and some twists will take it to another level. Here's my go-to recipe for a mouthwatering ribeye steak sandwich that's sure to impress.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 757 kcal

Ingredients
  

  • 2 ribeye steaks
  • 1 tbsp olive oil
  • 1 tbsp black pepper
  • 1 tbsp Worcestershire sauce
  • 1 tbsp kosher salt
  • 1/2 tbsp garlic powder
  • 1/4 tbsp salt
  • 1/4 cup steak seasoning
  • 1/2 cub tomato relish
  • 2 cloves baby portobello mushrooms
  • 1 tbsp garlic, minced
  • 1 tbsp butter
  • 1/4 cup steak sauce
  • 1/4 cup basil-chili oil
  • 1/2 cup mayonnaise
  • 1 tbsp hot sauce
  • 1 tbsp chipotle vinegar
  • 2 slices cheese
  • 2 hoagie buns
  • 2 cup peppery arugula
  • 1/4 cup grilled onions

Instructions
 

  • Start by preparing the marinade for the steak. In a small bowl, mix together the olive oil, black pepper, Worcestershire sauce, kosher salt, garlic powder, and a pinch of salt. Place the ribeye steaks in an airtight container and pour the marinade over them, making sure to coat both sides evenly. Allow the steaks to marinate in the fridge for at least an hour, or overnight for best results.
  • Preheat your grill to medium-high heat. While the grill is heating up, slice the bell peppers and green peppers into thin strips and set aside
  • Once the grill is hot, place the ribeye steaks on the grill grates and cook for 3-4 minutes on each side, or until they reach your desired level of doneness. Use tongs to carefully flip the steaks and ensure they get nice grill marks.
  • While the steaks are cooking, melt a tablespoon of butter in a cast iron skillet over medium heat. Add the sliced peppers and sauté until they are tender and slightly caramelized.
  • As the peppers are cooking, prepare the tomato relish by combining the tomato relish, baby portobello mushrooms, and a couple cloves of minced garlic in a food processor. Pulse until the ingredients are combined and form a chunky sauce.
  • Once the steaks are cooked to your liking, remove them from the grill and allow them to rest for a few minutes. Thinly slice the steaks against the grain.
  • Assemble the sandwiches by spreading a layer of basil-chili oil on the top and bottom buns. On the bottom bun, layer the sliced steak, sautéed peppers, and a slice of cheese. On the top bun, spread a generous amount of chipotle mayonnaise and top with the tomato relish.
  • Serve the sandwiches hot, with a side of potato chips or your choice of side dish.

Notes

Note: The ingredients listed above are for two servings of the ribeye steak sandwich. You can adjust the amounts as needed depending on the number of servings you want to prepare.
 
 
 

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Nutrition

Calories: 757kcalCarbohydrates: 20gProtein: 30gFat: 63gSaturated Fat: 17gPolyunsaturated Fat: 16gMonounsaturated Fat: 27gTrans Fat: 0.2gCholesterol: 104mgSodium: 2550mgPotassium: 549mgFiber: 3gSugar: 4gVitamin A: 679IUVitamin C: 8mgCalcium: 209mgIron: 5mg
Keyword ribeye steak sandwich
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