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Ribeye Steak Sandwich with Horseradish Mayo
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This ribeye steak sandwich with horseradish mayo is a bold, juicy twist on a classic steak sandwich — tender, flavorful ribeye tucked into a soft roll with a tangy, creamy horseradish sauce that shines with every bite. It’s easy enough for a special weeknight dinner but impressive enough for weekend gatherings. If you’re building a sandwich spread, pair this with my crispy buffalo chicken sandwich or my Philly cheesesteaks for an epic lineup that friends and family will devour. For another take on a steak sandwich, try this steak au poivre sandwich.
Why You’ll Love This Recipe
- Ultimate comfort – Hearty, juicy ribeye meets creamy horseradish mayo for a satisfying bite.
- Simple but elevated – Uses straightforward ingredients, elevated by big flavor.
- Perfect for any occasion – Great for game day, casual dinners, or weekend meals.
Key Ingredients in This Recipe
- Ribeye steak – This marbled cut of beef comes from the primal section or beef rib. I love cooking ribeye because it is extremely marbled; it is great when it’s pan-seared and is full of flavor even when prepared simply with kosher salt and pepper.
- Horseradish – Prepared horseradish is made from grating the root vegetable and combining it with salt and vinegar. The signature sharp, zingy flavor is the perfect way to enhance the flavor of a beef sandwich when combined with a bit of mayonnaise.
- Arugula – I top the salad with peppery wild arugula tossed in a bit of olive oil and white wine vinegar for added flavor.
- Ciabatta – Ciabatta is a porous, rustic white bread from Italy. With a chewy crust and an airy texture, this bread is perfect for a steak sandwich. If you can’t find ciabatta rolls, simply cut a loaf of ciabatta bread into 4” slices.
- Provolone – This semi-soft Italian cheese with a mild flavor and smooth, creamy texture is similar to low-moisture mozzarella. It melts well, complementing the tender steak on this sandwich.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Let the cooked steak rest for a few minutes before slicing — this locks in juices and keeps the sandwich juicy without making the bread soggy.
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.
Swaps and Substitutions
- Ribeye: Substitute with flank steak, strip steak, or a well-marbled sirloin if preferred.
- Bread: Use ciabatta, baguette, or sourdough rolls for different texture profiles.
- Horseradish Mayo: Swap with garlic aioli or Dijon mustard for a different sauce twist.
- Cheese (optional): Add provolone or Swiss to make it cheesier.
- Veggies: Top with arugula or caramelized onions for added flavor.
How to Make a Ribeye Steak Sandwich (Step-by-Step)
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.
How to Serve This Ribeye Steak Sandwich
- Sides: Serve with seasoned fries or crispy onion rings.
- Pickles: Add dill pickle spears on the side for a bright contrast.
- Garnish: Sprinkle with flaky sea salt or fresh cracked black pepper.
How to Store This Ribeye Steak Sandwich
- Refrigerator: Store leftover components separately in airtight containers for up to 3 days.
- Reheating: Reheat steak gently in a warm skillet or oven to preserve texture.
- Assembling: Best assembled fresh; avoid making too far ahead to keep sandwich integrity.
FAQ – Frequently Asked Questions
You can cook and slice the steak ahead, but assemble the sandwich right before serving for best texture.
Ribeye is ideal for its marbling and flavor, but strip or sirloin works well too.
It has a mild kick, adjust horseradish amount to taste if you prefer more or less heat.
Yes, grilling adds a smoky flavor and works great for this sandwich.
Caramelized onions, arugula, and provolone are all great additions to complement the steak.
Other Recipes to Try
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Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Ribeye Steak Sandwich with Horseradish Mayo
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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.
Notes:
Nutrition:
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A great way to eat steak, plus I love horseradish mayo!
Such a good pairing!
Best sandwich I’ve ever had!
YAY!!! So happy to hear it Angelina! Thanks for sharing!