Ribeye Steak Sandwich

One of my favorite holiday traditions is making a standing rib roast for dinner and turning the leftovers into sandwiches. After years of making these ribeye steak sandwiches the next day, it’s become just as anticipated as the roast itself. The combination is simple but perfect: cold sliced ribeye, spicy horseradish mayo, fresh arugula, and provolone cheese melted on toasted ciabatta bread. We serve ours with a bowl of potato leek soup for a post-holiday lunch that rivals the main event.

Want To Save This Recipe For Later?

Enter your email to have this recipe sent to your inbox.

By submitting this form, you consent to receive emails from Casual Epicure.

If you love this sandwich, try our Philly cheesesteak sliders and bacon blue cheese burger.

Key Ingredients and Substitutions

This ribeye steak sandwich uses simple ingredients that complement the rich flavor of the beef.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Leftover Ribeye Steak: This well-marbled cut is cut from a standing rib roast and delivers rich beef flavor. The sandwich works with cold sliced ribeye or slightly warmed beef and any doneness level from rare to well-done. If you don’t have leftover ribeye, substitute it with grilled marinated flank steak or roast beef.
• Ciabatta Rolls: The sturdy texture and crispy crust of ciabatta hold up well to the meat and toppings. You can substitute it with a French roll or sourdough bread. Toast the bread to prevent it from getting soggy.
• Provolone: This mild Italian cheese, the traditional choice for Philly cheesesteaks, pairs well with hot beef. Its smooth, creamy texture and subtle flavor complement the ribeye without overshadowing it. Swap it with white cheddar, Swiss cheese, or smoked Gouda if preferred.
• Arugula: The peppery bite of arugula cuts through the meat’s richness. Baby spinach or mixed greens can work as alternatives.
• Horseradish Mayo: Fresh horseradish provides a sharp kick that we love putting on steak sandwiches. The mayo base adds creaminess, while Dijon mustard brings extra tang. For a milder sauce, reduce the amount of horseradish.

How to Make Ribeye Steak Sandwiches

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Slice the ribeye against the grain while it’s still cold from the refrigerator – this makes it easier to get thin, even slices that work best in sandwiches.

1. Make the Horseradish Mayo: In a small bowl, mix mayonnaise, horseradish, Dijon mustard, black pepper, and salt until well combined. Cover and refrigerate until ready to use.

2. Prep the Bread: Position an oven rack 6 inches from the broiler and preheat. Split the ciabatta rolls and brush the cut sides with olive oil. Place under the broiler for 1-2 minutes until golden brown. Watch carefully to prevent burning.

3. Build the Sandwich: Spread horseradish mayo on both sides of the toasted ciabatta, then layer the bottom half with thinly sliced ribeye steak. Top the ribeye with provolone cheese and place the open-faced sandwiches under the broiler for 2-3 minutes until the cheese melts.

4. Finish and Serve: Add fresh arugula to each sandwich, close with the top half of the roll, and serve with parmesan truffle fries or a bowl of homemade potato leek soup.

Make-Ahead and Storage

Make-Ahead: Prepare the horseradish mayo up to 3 days in advance. Store leftover ribeye wrapped in the refrigerator for up to 4 days. Slice the meat just before assembling the sandwiches.

How to Store: These sandwiches are best eaten immediately after preparation. If needed, wrap assembled sandwiches (without arugula) tightly in foil and refrigerate for up to 24 hours.

How to Reheat: Reheat in a 350°F oven for 10-12 minutes until warmed and the cheese re-melts, then add fresh arugula after reheating.

Recipe Tips and Notes

• Keep the steak cold. The colder temperature helps control the knife for more precise slicing, ensuring each piece is thin and even.
• Toast the bread. This extra step prevents the bread from getting soggy from the meat juices and adds some needed crunch to the sandwich.
• Add arugula last. This keeps the greens fresh and crisp rather than wilted from the heat of the melted cheese and warm meat.
• Spread mayo edge to edge. The horseradish mayo needs to reach every corner of the bread to ensure you get that tangy kick in each bite of the sandwich.

Frequently Asked Questions