Ribeye Steak Sandwich
Ingredients:
For the Steak:
2 ribeye steaks about 8 oz each
Salt and pepper to taste
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, smashed
For the Sandwich:
4 slices of crusty baguette or ciabatta bread
1/2 cup garlic aioli store-bought or homemade
1/2 cup arugula or mixed greens
1 small red onion, thinly sliced
1/2 cup sliced provolone or mozzarella cheese
For the Garlic Aioli if homemade:
1/2 cup mayonnaise
2 tbsp olive oil
1 tbsp lemon juice
2 cloves garlic, minced
Salt and pepper to taste
Directions:
Preheat a cast iron skillet or grill pan over medium-high heat.
Season both sides of the ribeye steaks with salt and pepper.
Heat olive oil and butter in the skillet. Once the butter is melted and bubbling, add the steaks. Sear the steaks for 4-5 minutes per side for medium-rare, or longer if preferred. During the last minute of cooking, add smashed garlic cloves to the pan to infuse flavor.
Once cooked, remove the steaks from the skillet and let them rest for 5 minutes. Then, slice the steaks thinly against the grain.
While the steaks are resting, toast the slices of bread in the skillet or oven until golden brown.
If making homemade garlic aioli, combine the mayonnaise, olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl. Stir until smooth.
To assemble the sandwich, spread garlic aioli on both slices of toasted bread.
Layer the thinly sliced ribeye steak on the bottom slice of bread, top with provolone cheese, red onions, and arugula.
Place the second slice of bread on top to complete the sandwich, then serve immediately.
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes
Kcal: 650 kcal Servings: 2 servings
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