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.
The ribeye sandwich makes a tasty option for a picnic or outdoor event when you want to do something a little special.
The ribeye sandwich needs to focus on adding enough meat. It is the star so don’t be tempted to drown out with too much sauce.
If serving the ribeye sandwich on a plate leave the top slice of bread slightly ajar to highlight the meat filling.
Ribeye Sandwich Recipe
Get the party started right with this exquisite Ribeye Sandwich. Artisan bread is topped with thinly sliced ribeye steak, onions, and arugula.
Preparation 45 minutes
Cook 15 minutes
Ready in 1 hour
Servings 4 Servings
Ingredients
Dressing
- 2 tablespoons prepared horseradish
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup grated Parmigiano Reggiano cheese
Ribeye
- 2 pounds ribeye steaks
- 1 tablespoon steak rub
Sandwich
- 8 slices Artisan bread or 4 ciabatta rolls
- 1 tablespoon olive oil
- 1/2 red onion sliced thin
- 2 cups fresh arugula
Equipment
- lump charcoal
Directions
Dressing
- In a small mixing bowl, whisk together the horseradish, mayonnaise, sour cream, and Parmigiano Reggiano. Cover and place in the refrigerator.
Ribeye
- 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.
Sandwich
- 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.
Nutritional Information
Calories: 819kcalCarbohydrates: 31gProtein: 55gFat: 53gSaturated Fat: 19gPolyunsaturated Fat: 9gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 157mgSodium: 611mgPotassium: 796mgFiber: 3gSugar: 5gVitamin A: 447IUVitamin C: 5mgCalcium: 209mgIron: 7mg
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