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–+ servings

Ribeye Steak Sandwich

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes

Equipment

  • Small Bowl
  • Cookie or Baking Sheet

Ingredients  

Horseradish Mayo

  • ¼ cup mayonnaise
  • 1 tablespoon prepared horseradish
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon black pepper
  • ⅛ teaspoon kosher salt

Ribeye Steak Sandwich

  • 12 ounces leftover ribeye steak, thinly sliced
  • 2 ciabatta rolls, cut in half
  • 2 slices provolone cheese
  • 2 cups fresh arugula
  • 2 tablespoons olive oil
  • Kosher salt and black pepper, to taste

Instructions 

Horseradish Mayo

  • Combine mayonnaise, horseradish, Dijon mustard, black pepper, and salt in a small bowl.
  • Mix well and refrigerate until ready to use.

Ribeye Steak Sandwich

  • Preheat your broiler.
  • Slice the ciabatta rolls and brush the cut sides with olive oil.
  • Toast the rolls under the broiler until golden brown, about 1-2 minutes.
  • Spread horseradish mayo on both sides of the toasted rolls.
  • Layer the bottom half of each roll with sliced ribeye.
  • Top the meat with provolone cheese slices.
  • Place the sandwiches under the broiler for 2-3 minutes until the cheese melts.
  • Add fresh arugula to each sandwich.
  • Close the sandwiches with the top halves of the rolls.
  • Slice diagonally and serve immediately.

Notes

1. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value will vary based on the brand of ingredients used. It does not include the nutritional value of any additional garnishes, such as extra cheese. It does not include the nutrition for any substitutions.
 
2. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.