Get the party started right with this exquisite ribeye sandwich. Artisan bread is topped with thinly sliced ribeye steak, onions, and arugula. Moisture and flavor are added through a homemade creamy horseradish sauce.
Ribeye is a popular meat for its tenderness and flavor and is typically served as a whole steak with sides. Serving in a sandwich is a treat but also makes the ribeye go further whilst still giving everyone a chance to enjoy it.
A sandwich like this makes a filling lunch but also can be served as a light dinner. It is also a great option for a self-service lunch amount other hand food and finger food items.
Ribeye Sandwich Recipe
- 2 tablespoons prepared horseradish
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup grated Parmigiano Reggiano cheese
- 2 pounds ribeye steaks
- 1 tablespoon steak rub
- 8 slices Artisan bread or 4 ciabatta rolls
- 1 tablespoon olive oil
- 1/2 red onion sliced thin
- 2 cups fresh arugula
- lump charcoal
- In a small mixing bowl, whisk together the horseradish, mayonnaise, sour cream, and Parmigiano Reggiano. Cover and place in the refrigerator.
- Season both sides of each ribeye steak liberally with the rub.
- Light the lump charcoal in a chimney, once glowing, carefully transfer the coals to the grill.
- Place the seasoned ribeye steaks on the grill. Cook for 5 to 7 minutes per side, depending on thickness and doneness preferred. Remove from the grill and let rest for 7 to 10 minutes.
- Brush the sliced ciabatta rolls with olive oil, and place them on the grill cut-side-down. Remove the rolls once they are warm with a slight crunch to the cut side.
- Slice the steaks thinly on the bias (across the grain).
- Slather the top and bottom of each roll with the premade horseradish dressing. Lay thin slices of red onions on the bottom of each roll. Add a generous pile of sliced ribeye steak. Add a handful of fresh arugula to the top of the steak, and close with the top of the roll.