Description
This Grilled Ribeye Steak Sandwich recipe features tender, thin-cut ribeye steaks grilled to perfection and layered with caramelized onions and mushrooms, roasted red pepper aioli, and fresh arugula on toasted ciabatta rolls. The combination of smoky grilled meat, sweet caramelized veggies, and tangy aioli makes for a flavorful and hearty sandwich perfect for a satisfying meal.
Ingredients
Scale
Caramelized Onions and Mushrooms
- 1 tablespoon olive oil
- 3 tablespoons butter (divided)
- 8 oz sliced mushrooms (cremini or baby bella)
- 2 medium yellow onions
- ½ teaspoon kosher salt (more to taste)
- ½ teaspoon granulated sugar (optional)
Roasted Red Pepper Aioli
- 4 cloves garlic
- 1 teaspoon kosher salt
- 1 cup mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- 4 tablespoons olive oil
- 2 whole roasted red peppers
- Dash of cayenne pepper (to taste)
Steak and Sandwich Assembly
- 4 ciabatta rolls
- 4 thin-cut ribeye steaks (about 1.25–1.5 lbs total)
- Baby arugula
- Provolone cheese slices
- Salt and pepper (to season steaks)
- Butter (for toasting rolls)
Instructions
- Caramelize Onions and Mushrooms: Prepare onions by cutting in half from root to end, peeling, and slicing into strips. Heat olive oil and 1 tablespoon butter in a sauté pan over medium-high heat. Add mushrooms and cook 2 minutes per side until browned. Lower heat to medium-low, add remaining butter and onions, and cook uncovered for 30-45 minutes, stirring every 5 minutes, until onions are translucent and caramelized. Deglaze with ¼ to ⅓ cup water, scraping up browned bits. Add salt and optional sugar to taste.
- Make Roasted Red Pepper Aioli: Mince garlic cloves and combine with kosher salt. Using a mortar and pestle or the back of a knife, mash into a paste. In a blender or food processor, combine garlic paste, mayonnaise, lemon juice, olive oil, diced roasted red peppers, and cayenne pepper. Blend until smooth and creamy.
- Cook Steak and Rolls: Preheat grill to high heat. Brush steaks with olive oil and season with salt and pepper. Cut ciabatta rolls in half and butter the insides. Grill rolls butter side down for 3 minutes or until toasted. Grill steaks for 30-45 seconds per side for medium-rare. Remove steaks and let rest for 5 minutes, then slice thinly across the grain.
- Assemble Sandwich: Spread roasted red pepper aioli on both halves of each roll. On the bottom half, layer steak slices, caramelized onions and mushrooms, and provolone cheese. Place sandwiches back on the grill for about 2 minutes to melt the cheese. Remove, top with baby arugula, then close with the top roll halves.
- Serve: Cut sandwiches in half if desired and serve immediately for the best flavor and texture experience.
Notes
- Caramelizing onions slowly is key to deep flavor; do not rush this step.
- You can substitute provolone cheese with your preferred melting cheese like mozzarella or Swiss.
- Adjust cayenne pepper in aioli for spice preference.
- Allow steaks to rest to retain juices before slicing.
- For a gluten-free version, substitute ciabatta with gluten-free rolls.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
