Ribeye Steak Sandwich with Horseradish Mayo

The beef is complemented by a simple horseradish mayonnaise, melted provolone cheese and a simple arugula salad on rustic, toasted ciabatta rolls in this ribeye steak sandwich. While some steak sandwiches include sweet onions and mushrooms, I prefer to keep this recipe simple. This recipe is perfect for a weeknight meal or weekend lunch! Tender cuts of meat like ribeye are great for sandwiches like this. I prefer steak sliced into thin, small pieces so they can easily be eaten, and they don’t make for difficult eating, or fall out of the sandwich. 

Ribeye Steak Sandwich with Horseradish Mayo

How to Make This Ribeye Steak Sandwich

Step 1: Make the horseradish mayo

In a small bowl stir together the mayonnaise and horseradish. Cover and refrigerate until ready to serve.

Step 2: Season the steaks

Season the steaks with salt and pepper.

Step 3: Sear the steaks

Heat a large cast iron skillet over medium-high heat, add the vegetable oil and heat through. Add the steak and cook until the bottom develops a golden-brown crust, about 5 minutes.

Step 4: Flip and continue to sear

Flip the steak and continue to cook it until medium-rare, about an additional 4 minutes. The internal temperature of the steak should be 130ºF (54ºC).

Step 5: Let the steak rest.

Remove to a cutting board and let rest for about 15 minutes. Thinly slice the steak against the grain, discarding any large pieces of fat.

Step 6: Make the arugula salad 

In a small bowl toss the arugula with the olive oil and white wine vinegar.

Step 7: Toast the ciabatta

Return the pan to medium-low heat and heat through. Add the butter and allow to melt. Add the ciabatta rolls, cut side down and toast until golden brown, about 2 minutes.

Step 8: Assemble and melt cheese

Spread 1 tablespoon of the horseradish mayonnaise over the bottom of the rolls. Divide the sliced steak over the top followed by a slice of provolone cheese. Either use a kitchen torch to melt the cheese on the sandwich or heat the oven to broil on high and cook until the cheese has melted about 1 to 2 minutes.

Step 9: Serve 

Top with a handful of the arugula and close the sandwich. Cut in half and serve immediately.

Tips and Tricks for This Recipe 

Swaps and substitutions 

• Try swapping the arugula for another green like spinach. 
• Leftover steak or even deli-sliced roast beef can be used in this recipe. 
• Instead of horseradish mayonnaise, regular mayonnaise can be used. Try combining mayonnaise with 1 clove of minced garlic for a quick garlic mayo if you aren’t a fan of horseradish. 
• Try adding a bit of Worcestershire sauce over the steak for an additional boost of flavor.

How to Grill Boneless Ribeye 

Instead of pan-searing the steak in a cast iron skillet, it can also be made on the grill. Heat a gas grill to medium-high heat, about 450ºF (230ºC). Add the ribeyes to the grill and sear, for 4 minutes. Keep an eye out for flare-ups. If a flare-up occurs and lasts for more than a few seconds, move the steaks out of the fire to prevent overcooking them. Flip and cook the steaks until medium-rare, about an additional 4 minutes. The internal temperature of the steak should be 130ºF (54ºC). Continue with the grilled ribeye steak as directed in the recipe.

Ribeye Steak Sandwich with Horseradish Mayo

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Serves 2

US Customary – Metric

Ingredients:

• ¼ cup mayonnaise
• 1 teaspoon prepared horseradish
• 2 ribeye steaks, about 1 pound each
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• 2 tablespoons vegetable oil
• 1 cup packed wild arugula
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon white wine vinegar
• 2 tablespoons unsalted butter
• 2 Ciabatta rolls, halved lengthwise
• 2 slices deli-sliced Provolone cheese

Instructions:

• In a small bowl stir together the mayonnaise and horseradish. Cover and refrigerate until ready to serve.
• Season the steaks with salt and pepper.
• Heat a large cast iron skillet over medium-high heat, add the vegetable oil and heat through. Add the steak and cook until the bottom develops a golden-brown crust, about 5 minutes.
• Flip the steak and continue to cook it until medium-rare, about an additional 4 minutes. The internal temperature of the steak should be 130ºF (54ºC).
• Remove to a cutting board and let rest for about 15 minutes. Thinly slice the steak against the grain, discarding any large pieces of fat.
• In a small bowl toss the arugula with the olive oil and white wine vinegar.
• Return the pan to medium-low heat and heat through. Add the butter and allow to melt. Add the ciabatta rolls, cut side down and toast until golden brown, about 2 minutes.
• Spread 1 tablespoon of the horseradish mayonnaise over the bottom of the rolls. Divide the sliced steak over the top followed by a slice of provolone cheese. Either use a kitchen torch to melt the cheese on the sandwich or heat the oven to broil on high and cook until the cheese has melted about 1 to 2 minutes.
• Top with a handful of the arugula and close the sandwich. Cut in half and serve immediately.

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