Description

This Grilled Ribeye Steak Sandwich is a mouthwatering fusion of tender, juicy ribeye steaks grilled to perfection and layered with sweet caramelized onions and mushrooms. Enhanced by a zesty roasted red pepper aioli and fresh baby arugula, all served on warm, crusty ciabatta rolls, this sandwich delivers a rich combination of flavors perfect for a hearty lunch or dinner.

Ingredients

Scale

Steak and Sandwich

4 thin-cut ribeye steaks (about 1.25-1.5 lbs total)
4 ciabatta rolls
Baby arugula

Caramelized Onions and Mushrooms

1 tablespoon olive oil
3 tablespoons butter (divided)
8 oz sliced mushrooms (cremini or baby bella)
2 medium yellow onions, sliced
½ teaspoon kosher salt (more to taste)
½ teaspoon granulated sugar (optional)
4 cloves garlic, minced

Roasted Red Pepper Aioli

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Caramelized Onions and Mushrooms: Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add sliced onions, ½ teaspoon kosher salt, and ½ teaspoon sugar if using. Cook slowly, stirring occasionally, until onions are soft and caramelized, about 15-20 minutes. Add sliced mushrooms and minced garlic; cook until mushrooms soften and mixture is browned and fragrant. Set aside.
Make the Roasted Red Pepper Aioli: In a blender or food processor, combine mayonnaise, lemon juice, olive oil, roasted red peppers, 1 teaspoon kosher salt, and a dash of cayenne pepper. Blend until smooth and creamy. Adjust seasoning to taste and refrigerate until ready to use.
Grill the Ribeye Steaks: Preheat grill or grill pan to medium-high heat. Season ribeye steaks with salt and pepper lightly. Grill for about 2-3 minutes per side for medium-rare, or adjust time according to preferred doneness. Remove from heat and let rest for 5 minutes to retain juices.
Toast the Ciabatta Rolls: Split the ciabatta rolls in half and lightly butter each cut side with remaining butter. Toast them on the grill or in a skillet until golden brown and crisp.
Assemble the Sandwiches: Spread a generous layer of roasted red pepper aioli on both halves of the toasted ciabatta rolls. Layer with grilled ribeye steak slices, a heaping portion of caramelized onions and mushrooms, and a handful of fresh baby arugula. Close the sandwich and serve immediately.

Notes

For best results, allow the steak to come to room temperature before grilling.
Caramelizing onions is a slow process; patience is key for developing deep, sweet flavor.
Roasted red peppers can be substituted with jarred ones if fresh are not available.
Adjust the cayenne pepper in the aioli to control the spice level to your liking.
Serve with your favorite side such as fries or a fresh salad for a complete meal.