Description
This Grilled Ribeye Steak Sandwich features tender, juicy ribeye steak grilled to perfection and layered with caramelized onions, melted cheese, and a tangy mayo-Dijon spread on toasted sandwich rolls. An easy and flavorful American main course ideal for summer meals and steak lovers.
Ingredients
Scale
Steak and Seasoning
- 1 lb ribeye steak (about 1 inch thick)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
Sandwich Components
- 4 sandwich rolls or hoagie buns
- 1 cup caramelized onions
- 4 slices provolone or Swiss cheese
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- Optional: arugula or lettuce for topping
Instructions
- Preheat Grill: Preheat your grill to high heat to ensure a nice sear on the steak.
- Season the Steak: Rub the ribeye steak with olive oil, garlic powder, salt, black pepper, and Worcestershire sauce. Allow it to rest at room temperature for 15–20 minutes for better flavor absorption and even cooking.
- Grill the Steak: Place the steak on the hot grill and cook for 4–5 minutes per side, or until it reaches your preferred doneness. Use a meat thermometer if desired.
- Rest and Slice: Transfer the steak to a cutting board and tent with foil. Let it rest for 10 minutes to retain juices, then slice thinly across the grain.
- Toast Rolls: While the steak rests, lightly toast the sandwich rolls on the grill until golden brown.
- Prepare Spread: In a small bowl, mix the mayonnaise and Dijon mustard to create a flavorful spread.
- Assemble Sandwiches: Spread the mayo-Dijon mixture on the toasted rolls. Layer with sliced steak, caramelized onions, and cheese slices.
- Melt the Cheese: Place assembled sandwiches back on the grill or under a broiler just long enough to melt the cheese thoroughly.
- Add Toppings and Serve: Top sandwiches with arugula or lettuce if desired, then serve warm and enjoy.
Notes
- For enhanced flavor, marinate the steak for a few hours in Worcestershire sauce, garlic, and olive oil before grilling.
- Substitute ciabatta or sourdough bread if sandwich rolls are unavailable.
- Adjust cheese type based on preference, provolone or Swiss work best.
- Ensure steak rests properly after grilling to maximize juiciness.
