Go Back
+ servings
Print

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.
Course Sandwich
Cuisine American
Keyword horseradish, mayo, ribeye, sandwich, seared steak, steak
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 1031kcal

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.

Video

Nutrition

Calories: 1031kcal | Carbohydrates: 27g | Protein: 51g | Fat: 80g | Saturated Fat: 27g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 585mg | Potassium: 659mg | Fiber: 1g | Sugar: 1g | Vitamin A: 639IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 4mg