Ribeye Steak Sandwich

Ribeye Steak Sandwich
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Bursting with flavor and juiciness is what this steak sandwich is all about. It is fully loaded with finger-licking goodness. The flavor mash-up is so incredible you’ll want to make this recipe over and over and over again. The steak of choice was the flavorful ribeye – it’s one of the most tender cut of beef. The fat added tremendous flavor; you can cut the fat off when you slice the steak. I love to do fancy seasoning on my steaks, but for this recipe, I decided to keep it simple – salt and pepper. The Spicy Parmesan Aioli brings a unique blast of intensity to the meat and the caramelized red onion adds a touch of sweetness.

Any hearty type of bread can be used as the sandwich bread. Since I had this amazing leftover Focaccia Bread, I chose to use it – plus the sandwich was not bread overloaded – I cut the Focaccia pieces in two right down the middle to thin it out forming the top and bottom.

The aroma and undeniably delicious flavors caused a lot of finger-licking Mmmmmm Yummy sounds coming from the lips of everyone who ate this sandwich. And our stomachs were singing praises all over the house for hours. Enjoy!

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Ribeye Steak Sandwich

Extremely delicious and easy to make. Gourmet sandwich that will satisify either a lunch or dinner hunger.

Course Dinner, Entree, Lunch, Main Course
Keyword Aioli, Baked Recipe, Beef Recipe, Bison Sandwich, Bread, Focaccia, Onions, Rib Eye Steak, Ribeye Steak Sandwich, Steak Recipe, Steak Sandwich
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 People
Calories 1142 kcal
Author Yasmin Jackson



  • 3 3/4 pounds ribeye steaks three 1 1/4 inch thickness
  • 1 tablespoon extra virgin olive oil
  • 2 1/2 teaspoons sea salt
  • 2 teaspoons black pepper freshly ground


  • 1 1/2 cups mayonnaise
  • 1/2 cup parmesan cheese freshly grated
  • 3 cloves garlic minced
  • 3 teaspoons lemon juice freshly squeezed
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper freshly ground


  • 2 medium red onions thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground


  • 4 slices focaccia bread (about an inch thick and approximately 4" square) Or your choice of bread.
  • 2 cups baby spinach organic
  • 1 haas avocado sliced
  • Aioli (Recipe Included)
  • Carmalized onions (Recipe Included)



  1. Preheat oven to 450 degrees.

  2. In a small bowl, combine the salt and pepper. Mix with a spoon.

  3. Season the steaks geneously on both sides with the salt and pepper mixture. Set aside.


  1. Add all the ingredients into a 2-quart bowl. Use a spoon to mix thoroughly. Cover with plastic wrap and refrigerate until ready to use.


  1. Heat the olive oil, over medium heat in a medium size pan/frypan.

  2. Once the oil is hot (about 1 to 2 minutes), add the onions and lower the heat to medium low. Stir the onions to coat with the oil. Continue cooking for at least 15 minutes until onions are soft and will have a nice natural sweetness. Add the salt and pepper – stir. Turn off the heat and set aside until ready to use.


  1. Prepare a sheetpan with parchment paper.Heat 1 tablespoon olive oil in a frying pan, over high heat. When the oil is very hot, add 1 piece of steak. Cook for 2 minutes. Use a thong to flip the steak over. Cook for 2 more minutes. Remove steak to the sheetpan. Repeat the process with the remaing steaks.

  2. Transfer the sheetpan with steaks to the preheated oven. Cook for 6 to 10 minutes.

    Remove the pan from the oven and let the steaks rest for 8 minutes.

  3. While the steaks are resting, place the focaccia bread on a sheetpan and bake in the oven for 6 to 8 minutes.

    Note: You can use any type of bread you like. The best way to reheat bread is in the oven.

  4. Slice the steak to your desired thickness. Spread the sliced steaks back onto the sheetpan in a single layer. Top with sliced cheeses. Return the pan to the oven. Cook for 2 minutes until the cheeses melt.

    Note: I cooked the steak for 6 minutes in the oven for rare. The I cooked it agin for 2 minutes to melt the cheese and bring the steak to a medium rare.

  5. Assemble the sandwich. Slice the frocaccia in two. Add some aioli on both slices. Add spinach, slices of cheesy steaks, caramelized onions, avocado slices and top off with more spinach and the second slice of focaccia.

  6. Serve and enjoy!

Recipe Video

Recipe Notes


This sandwich is best with a medium rare to medium steak.  Medium rare is about 135 degrees and medium is 145 degrees.  During the resting period of the steaks the temperature will continue to rise. 

By all means, if you prefer your steak medium well or well done, do your thing.  The steak will still be somewhat tender since it’s a ribeye cut.

The nutrition facts in the recipe takes into consideration that the full aioli recipe is used. I used less than 1/2 of the aioli.  

Nutrition Facts
Ribeye Steak Sandwich
Amount Per Serving
Calories 1142 Calories from Fat 864
% Daily Value*
Fat 96g148%
Saturated Fat 27g169%
Cholesterol 202mg67%
Sodium 1812mg79%
Potassium 1072mg31%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 3g3%
Protein 62g124%
Vitamin A 1269IU25%
Vitamin C 11mg13%
Calcium 151mg15%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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