Description

This Grilled Ribeye Steak Sandwich is a robust and flavorful meal featuring tender, thin-cut ribeye steaks grilled to perfection and topped with savory caramelized onions and mushrooms. Paired with a spicy roasted red pepper aioli and fresh baby arugula, all nestled inside crusty ciabatta rolls, this sandwich offers a delightful balance of smoky, tangy, and fresh flavors perfect for a satisfying lunch or dinner.

Ingredients

For the Caramelized Onions and Mushrooms

1 tablespoon olive oil
3 tablespoons butter (divided)
8 oz sliced mushrooms (cremini or baby bella)
2 medium yellow onions, sliced
½ teaspoon kosher salt (more to taste)
½ teaspoon granulated sugar (optional)
4 cloves garlic, minced

For the Roasted Red Pepper Aioli

1 teaspoon kosher salt
1 cup mayonnaise
2 tablespoons freshly squeezed lemon juice
4 tablespoons olive oil
2 whole roasted red peppers
Dash of cayenne pepper (to taste)

For the Sandwich

4 ciabatta rolls
4 thin-cut ribeye steaks (about 1.25-1.5 lbs total)
Caramelized onions and mushrooms (prepared as above)
Roasted red pepper aioli (prepared as above)
Baby arugula

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Instructions

Prepare the Caramelized Onions and Mushrooms: Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat. Add sliced onions and sprinkle with ½ teaspoon kosher salt and ½ teaspoon granulated sugar if using. Cook slowly for about 10 minutes until golden and caramelized, stirring occasionally. Add sliced mushrooms and minced garlic; continue cooking until mushrooms are browned and tender. Set aside.
Make the Roasted Red Pepper Aioli: In a blender or food processor, combine roasted red peppers, mayonnaise, lemon juice, olive oil, 1 teaspoon kosher salt, and cayenne pepper to taste. Blend until smooth and creamy. Adjust seasoning as needed. Refrigerate until ready to use.
Prepare the Ribeye Steaks: Heat a grill or grill pan to medium-high heat. Season thin-cut ribeye steaks with salt and pepper. Grill steaks for approximately 2-3 minutes per side for medium-rare, or adjust time to desired doneness. Remove from heat and let rest for a few minutes.
Toast the Ciabatta Rolls: Cut ciabatta rolls in half and lightly toast them on the grill or in a toaster until crisp and golden.
Assemble the Sandwiches: Spread a generous layer of roasted red pepper aioli on the bottom half of each toasted roll. Layer grilled ribeye steak, then caramelized onions and mushrooms, followed by a handful of baby arugula. Top with the other half of the roll to complete the sandwich.
Serve: Serve the sandwiches warm alongside your favorite sides or enjoy as is for a hearty, flavorful meal.

Notes

Thin-cut ribeye steaks ensure quick and even grilling, making the sandwiches tender and juicy.
Roasting your own red peppers adds freshness but jarred roasted peppers can be used as a time-saving alternative.
For carb-conscious diets, substitute ciabatta rolls with lettuce wraps or low-carb bread.
You can prepare caramelized onions and mushrooms in advance and refrigerate for up to 3 days.
Adjust cayenne pepper in the aioli according to your preferred spice level.
Letting the steak rest after grilling preserves juices for maximum flavor and tenderness.