Ribeye Steak Sandwich
Ingredients:
2 ribeye steaks 6-8 oz each
4 slices of thick, rustic bread sourdough or ciabatta works well
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper, to taste
1 tablespoon fresh rosemary, chopped optional
1 cup arugula or mixed greens
1 small red onion, thinly sliced
1 tomato, sliced
4 tablespoons garlic aioli or mayonnaise
1 tablespoon Dijon mustard optional
Directions:
Preheat a cast-iron skillet or grill pan over medium-high heat.
Rub the ribeye steaks with olive oil, salt, pepper, and fresh rosemary if using.
Cook the steaks for about 4-5 minutes per side for medium-rare, or adjust the time to your preferred doneness. Once cooked, let the steaks rest for 5 minutes before slicing them thinly against the grain.
While the steaks are resting, heat butter in the same skillet over medium heat. Toast the bread slices on both sides until golden and crispy.
Spread garlic aioli and Dijon mustard, if using on each slice of toasted bread.
Layer the sliced ribeye steak on one slice of bread. Top with arugula, tomato slices, and red onion. Place the other slice of bread on top and press gently.
Slice the sandwich in half and serve immediately.
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes
Kcal: 650 kcal Servings: 2 servings
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