Ribeye Steak Sandwich

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

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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

Cook Time: 20

Servings: People

Calories: 1142kcal

Author: Yasmin Jackson

Ingredients

FOR THE STEAK:

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

FOR THE AIOLI:

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

CARAMELIZED RED ONIONS:

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

FOR SANDWICH ASSEMBLY:

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)

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Instructions

FOR THE STEAK:

Preheat oven to 450 degrees.
In a small bowl, combine the salt and pepper. Mix with a spoon.
Season the steaks geneously on both sides with the salt and pepper mixture. Set aside.

FOR THE AIOLI:

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.

FOR THE CARAMELIZED ONIONS:

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

FOR THE STEAK:

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.
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.
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.
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.
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.
Serve and enjoy!

Video

Notes

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