Steak Sandwich

This is not your average steak sandwich. Juicy ribeye steak, arugula, and a roasted garlic mayo make your next steak (sandwich) night the yummiest ever.

Course Main Course

Cuisine American, Italian

Keyword sandwich recipes, steak recipes

Prep Time 20

Cook Time 55

Total Time 1 15

Servings servings

Calories 1303kcal

Author Kathleen

Ingredients

Steak Sandwich Sauce:

1 head garlic
2 teaspoons olive oil
pinch of salt and pepper
1/2 cup Mayo
2 tablespoons steak sauce
1/2 tablespoon prepared horseradish
1 tablespoon spicy brown mustard
1 tablespoon Worcestershire

Fillings:

2 tablespoons butter
1 white onion sliced
1 green pepper sliced
1 orange pepper sliced
1 teaspoon red pepper flakes
4 oz provolone cheese
2 cups fried onion straws

Ribeye:

3 Boneless Ribeye steaks
1 teaspoon salt
1 teaspoon fresh cracked pepper
2 tablespoons butter
1 French Baguette or Italian Bread loaf
1 tablespoon olive oil
1 teaspoon ancho chili powder
2 cups Arugula

US Customary - Metric

Instructions

Preheat the oven to 375°F.
Season steak (3) with salt (1 teaspoon) and pepper (1 teaspoon) and allow to come to room temp as the garlic is roasted.
Roast garlic (1 head) for the steak sauce. Cut the top off the garlic bulb. Remove most of the garlic peel. Place into the center of a sheet of foil and drizzle with olive oil (2 teaspoons). Season with a pinch of salt and pepper and close the foil. Roast in the oven for 30 minutes.
Peel away the layers until it is just barely held together. Slice the top off of the garlic bulb so that the bulbs are exposed. This will make it much easier to squeeze the bulbs out after the garlic is roasted.
Preheat a cast-iron skillet over high heat, and a frying pan over medium-high heat.
The steak will be cooked in the cast-iron skillet and the fillings will be cooked in the frying pan.
Remove the garlic bulb from the foil and let cool for 5 minutes. Squeeze the cloves out of the bulb and into a small bowl. Mash the garlic, then add to a food processor with the remaining ingredients. Pulse until smooth. Refrigerate the sauce until ready to serve.
Thinly slice the onion (1) and bell peppers (1 green + 1 orange). Add butter (2 tablespoons) to the frying pan. Once it starts to melt add the onion and peppers. Stir to coat with butter, then season with red pepper flakes (1 teaspoon). Caramelize for 7 minutes.
Check that the onions and peppers are soft before removing them from heat. Adding the red pepper flakes will infuse the onions and peppers with a spicy kick of flavor as they cook and absorb the butter.
While that caramelizes, prepare the steak. Add 1 tbsp of olive oil to the cast iron skillet and swirl to coat. Add the ribeyes (3) and sear for 2 minutes per side (only sear the edges for 30 seconds).
Add the butter to the skillet and place a slice of cheese over each steak. Put onto the center rack in the oven. Cook for 7 minutes. Remove from the oven and place on a wooden cutting board to rest.
While the steak rests, toast the bread. Combine olive oil and chili powder (1 teaspoon) and brush the cut side of the bread. Place face up in the oven for 4 minutes.
Thinly slice the ribeye against the grain. Trim away fat.
Assemble sandwiches. Spread steak sauce onto the bread. Top bread with caramelized onions and peppers, then the steak, then arugula (2 cups), then crispy onions (2 cups). Enjoy!

Notes

Room Temp: Allowing the steak to come to room temperature provides an even cooking.
Why Salt: The salt will draw the moisture to the surface of the steak and the steak will be much more tender and juicy.
Steak Temperature: Always use a meat thermometer to check the temperature of the meat before removing it from the pan. Do not rely solely on time. Cooking times may vary due to the thickness of the meat and cooking ware. Keep in mind the steak’s temperature will rise as it rests. Remove steak 5* below the temperature of the desired doneness.
Searing: Do not move the steak as you sear each side. You want them to have constant contact with the pan for a good sear. Use tongs to hold the steaks while you sear the sides. Searing is what will seal in the flavor and give a nice crunch to the outside of the steak.
Cheese On Steak: Be sure that the entire ribeye is covered with cheese. You may need to use more than one slice or 1 1/2 slices.
Fat On Steak: I prefer to keep the fat on the ribeye while cooking as the fat adds flavor to the steak. After the steak is done resting and after it is cut remove fatty pieces and discard them.

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