Ribeye Sandwich

A ribeye sandwich sitting on a blue plastic camp plate.

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.

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A slightly opened ribeye sandwich sitting on a blue picnic plate.
The ribeye sandwich makes a tasty option for a picnic or outdoor event when you want to do something a little special.
A close up image of a ribeye sandwich focused on the sliced ribeye.
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.
A ribeye sandwich sitting on a blue plastic camp plate.
If serving the ribeye sandwich on a plate leave the top slice of bread slightly ajar to highlight the meat filling.

Ribeye Sandwich Recipe

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A ribeye sandwich sitting on a blue plastic camp plate.
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
CourseLunch
InfluenceGlobal
DifficultySeasoned
MethodGrill
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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

Sodium: 611mgCalcium: 209mgVitamin C: 5mgVitamin A: 447IUSugar: 5gFiber: 3gPotassium: 796mgCholesterol: 157mgCalories: 819kcalTrans Fat: 1gMonounsaturated Fat: 22gPolyunsaturated Fat: 9gSaturated Fat: 19gFat: 53gProtein: 55gCarbohydrates: 31gIron: 7mg

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About Joey Machado

Joey Machado made is debut into the barbecue industry when he started as marketing manager for small Texas company B&B Charcoal. He brought this to national recognition to this small company before moving on to Fogo Charcoal. Today he is a part of the marketing team for Blues Hog and Gateway Drums.

Learn more about Joey Machado
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