Can I use leftover steak for this sandwich?

Absolutely. Leftover rib eye makes a convenient and delicious sandwich filling. Reheat slices gently in a skillet with a splash of beef stock or water to keep them moist before assembling.

What is the best doneness for a rib eye sandwich?

Medium rare to medium is my preference for rib eye so it remains juicy and tender when sliced. Pull steaks at about 120 to 125F for medium rare and let them rest. If you prefer more done, go slightly higher, but be mindful that rib eye will carryover cook while resting.

How far ahead can I make chimichurri?

Chimichurri keeps for up to 3 days in the refrigerator in an airtight container. Bring it to room temperature before serving so the oil loosens.

How should I slice the steak for best texture in the sandwich?

Slice thin across the grain against the muscle fibers. Thin slices give a tender mouthfeel and make the sandwich easier to bite into.

Rib Eye Steak Sandwich

Description

This rib eye steak sandwich is juicy, bright, and layered for the ultimate weeknight dinner. Tender rib eye, glossy chimichurri, sweet caramelized onions, melty Havarti, and peppery arugula come together on toasted ciabatta for a sandwich that feels special but is simple to make.

Ingredients

Scale

1 cup packed parsley leaves rough chopped
1/4 cup red wine vinegar
5 garlic cloves rough chopped
1 tablespoon dried oregano
2 teaspoons crushed red pepper flakes
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/3 cup olive oil
2 medium yellow onions thinly sliced
1 to 2 tablespoons olive oil for onions
2 boneless rib eye steaks about 12 to 16 ounces total
1 tablespoon kosher salt for steak
1/2 tablespoon freshly ground black pepper
4 ciabatta rolls split
4 ounces Havarti cheese sliced
1/4 cup mayonnaise
1/2 cup arugula
Flaky sea salt for finishing

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Instructions

Make the chimichurri by pulsing parsley, red wine vinegar, garlic, oregano, crushed red pepper, salt, black pepper, and olive oil until slightly textured. Set aside.
Caramelize the onions in olive oil over low to medium low heat, stirring every few minutes until deep golden and soft, about 25 to 40 minutes. Salt near the end.
Pat steaks dry and season generously with kosher salt and black pepper.
Sear steaks in a very hot skillet with a little oil for 2 to 4 minutes per side for medium rare. Remove at 120 to 125F and rest 5 to 10 minutes.
Slice steaks thinly across the grain.
Toast ciabatta halves and melt Havarti in a 400F oven for 2 to 4 minutes.
Spread mayo on bread, layer steak, sprinkle flaky salt, add onions, spoon chimichurri, and top with arugula. Close and press gently.
Slice at an angle and serve immediately.

Notes

Chimichurri and caramelized onions can be made up to 3 days ahead and stored separately in airtight containers. Pull steaks about 5F below target temperature to allow for carryover cooking. For lighter portions divide steak evenly between sandwiches and serve with a simple green salad.

Prep Time: 50 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Pan-Seared
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 750 kcal
Sugar: 6 g
Sodium: 950 mg
Fat: 45 g
Saturated Fat: 18 g
Unsaturated Fat: 24 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 120 mg