Description

This Grilled Ribeye Steak Sandwich recipe features tender, thin-cut ribeye steaks grilled to perfection, layered with sweet caramelized onions and mushrooms, and topped with a smoky roasted red pepper aioli and fresh arugula. Served on toasted ciabatta rolls with melted provolone cheese, this hearty sandwich delivers a perfect balance of flavors and textures for a satisfying meal.

Ingredients

Scale

Steak and Sandwich

4 thin-cut ribeye steaks (about 1.25-1.5 lbs total)
4 ciabatta rolls
1 tablespoon olive oil
3 tablespoons butter (divided)
Salt and pepper to taste
Provolone cheese slices (quantity as desired)
Baby arugula (for topping)

Caramelized Onions and Mushrooms

8 oz sliced mushrooms (cremini or baby bella)
2 medium yellow onions
½ teaspoon kosher salt (plus 1 teaspoon kosher salt for aioli)
½ teaspoon granulated sugar (optional)

Roasted Red Pepper Aioli

4 cloves garlic
1 teaspoon kosher salt (for garlic paste)
1 cup mayonnaise
2 tablespoons freshly squeezed lemon juice
4 tablespoons olive oil
2 whole roasted red peppers, diced
Dash of cayenne pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Caramelize Onions and Mushrooms: Prepare the onions by cutting them in half from root to end, peeling, and slicing into strips. Heat olive oil and 1 tablespoon of butter in a sauté pan over medium-high heat. Add the mushrooms and cook for about 2 minutes on each side until browned. Then, lower the heat to medium-low, add the remaining butter and sliced onions, and cook uncovered for 30 to 45 minutes, stirring every 5 minutes until the onions are translucent and caramelized. Deglaze the pan with ¼ to ⅓ cup of water, scraping up browned bits. Season with salt and optional granulated sugar to taste.
Make Roasted Red Pepper Aioli: Mince the garlic cloves and combine with 1 teaspoon kosher salt to make a garlic paste. In a blender or food processor, combine the garlic paste, mayonnaise, lemon juice, olive oil, diced roasted red peppers, and a dash of cayenne pepper. Blend until smooth to create a flavorful aioli.
Cook Steak and Rolls: Preheat your grill to high heat. Brush the ribeye steaks with olive oil and season both sides with salt and pepper. Cut the ciabatta rolls in half and butter the insides. Grill the rolls, butter side down, for about 3 minutes until they are nicely toasted. Grill the steaks for 30 to 45 seconds per side for medium-rare to medium doneness. Remove steaks from the grill and let them rest for a few minutes, then slice thinly across the grain.
Assemble Sandwich: Spread the roasted red pepper aioli generously on both halves of each toasted roll. On the bottom half of each roll, layer the sliced steak, caramelized onions and mushrooms, and provolone cheese slices. Return the assembled bottom halves to the grill for about 2 minutes to melt the cheese. Top with fresh baby arugula and then place the other half of the roll on top to complete the sandwich.
Serve: Optionally, cut the sandwiches in half for easier eating. Serve immediately and enjoy your indulgent grilled ribeye steak sandwich with savory toppings and creamy aioli.

Notes

For best steak results, allow the steaks to come to room temperature before grilling.
Adjust the grilling time depending on the thickness of the steak and your preferred doneness.
You can substitute ciabatta rolls with other sturdy sandwich breads like baguettes or sourdough.
The caramelized onions and mushrooms can be made ahead and refrigerated for up to 3 days.
Roasted red peppers can be store-bought or homemade for the aioli.
To make the sandwich dairy-free, omit the provolone cheese or substitute with a plant-based cheese.