Dig into the rich, juicy flavors of Maciek’s Ribeye Steak Sandwich. Perfectly grilled ribeye is sliced and piled onto a toasted bun, topped with caramelized onions and a creamy sauce. It’s a mouthwatering option that takes the classic steak sandwich to the next level.
1 handful of greens of choice (iceberg, arugula, etc.)
1 small tomato
1 tbsp pickled red onions
1 tsp Dijon mustard
Directions:
Remove the steak from the packaging and pat it dry. Season both sides with kosher salt and black pepper. Leave the steak at room temperature while you warm up the grill.
Heat up the grill to high, direct heat and put the steak on.
Grill for 2 minutes per side and pull when the internal temperature reaches 125°F for a medium rare finish.
Let the steak rest for 5 minutes at room temperature.
To assemble the sandwich, toast the ciabatta roll, then add mayo, greens, the steak, tomato, pickled red onions, Dijon mustard and cover.
Slice and enjoy!
Recipe courtesy of @grillin_with_dad
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Learn from the Meat Master Our Founder, Gustavus Swift
20 minutes
2-4
