Description
This Grilled Ribeye Steak Sandwich is a hearty and flavorful meal perfect for summer grilling. Featuring tender, juicy ribeye steak grilled to perfection and topped with caramelized onions, sautéed bell peppers, melted cheese, and fresh greens on toasted sandwich rolls, it’s a satisfying combination of textures and savory flavors that steak lovers will adore.
Ingredients
Scale
For the Steak
- 1 pound ribeye steak (about 1-inch thick)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
For the Sandwich
- 4 sandwich rolls or hoagie buns
- 1 tablespoon butter
- 1 large onion (thinly sliced)
- 1 green bell pepper (sliced)
- 4 slices provolone or Swiss cheese
- 1/4 cup mayonnaise (optional)
- Arugula or lettuce for topping (optional)
Instructions
- Bring Steak to Room Temperature: Remove the ribeye steak from the refrigerator and let it sit at room temperature for 20 to 30 minutes to ensure even cooking.
- Preheat the Grill: Heat your grill to medium-high heat so it’s ready for searing the steak.
- Season the Steak: Rub the steak evenly with olive oil, then season both sides with salt, black pepper, garlic powder, and smoked paprika to enhance its flavor.
- Grill the Steak: Place the steak on the grill and cook for about 4 to 5 minutes per side for medium-rare doneness or adjust the time to your preferred doneness level.
- Rest and Slice the Steak: Remove the steak from the grill and let it rest for 10 minutes to retain its juices. Then slice it thinly against the grain for tender pieces.
- Sauté Onions and Peppers: While the steak rests, melt butter in a skillet over medium heat. Add the sliced onions and green bell peppers and cook for 8 to 10 minutes until they become soft and lightly caramelized.
- Toast the Rolls: Lightly toast the sandwich rolls on the grill or in a skillet to add a slight crisp and warmth.
- Assemble the Sandwiches: Optionally spread mayonnaise on the bottom half of each toasted roll. Add a layer of arugula or lettuce if desired, then top with sliced steak, sautéed onions and peppers, and finish with a slice of provolone or Swiss cheese.
- Serve Warm: Close the sandwiches and serve immediately while warm and the cheese slightly melted.
Notes
- You can use leftover steak or pan-sear the ribeye indoors if grilling is not available.
- Add horseradish sauce or steak sauce for an extra layer of flavor.
- For a meltier cheese topping, place the assembled sandwiches under the broiler for 1 to 2 minutes.
- Use fresh arugula or lettuce to add a peppery and crisp contrast to the rich steak flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 540
- Sugar: 5g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg
