Juicy tender ribeye topped with chimichurri, caramelized onions, Havarti cheese and peppery arugula on a toasty ciabatta bun is the ultimate Ribeye Steak Sandwich recipe.
I love a good steak sandwich! When cooked just right (and sliced correctly!) steak can be a really tender sandwich filling.
Don't stop there though, adding cheese, arugula, sweet onion and chimichurri sauce gives you such a blend of textures you won't want to stop eating!
While there is arugula on this ribeye steak sandwich, you might also serve it up with a fresh peach and burrata salad plus some chips on the side.
Jump to:
Why You'll Love This Recipe
- Chimichurri is a 5 minute no-cook sauce that can be made in advance so it's ready when the sandwich craving hits. It will make your taste buds happy!
- You can easily customize the doneness of your steak so everyone can have their own way, which makes it a great sandwich recipe for company or cookouts.
- The chimichurri salsa, as well as the entire sandwich concept, also works great on other proteins, such as chimichurri salmon and roasted half chicken!
Recipe Ingredients
- Ribeye steak: I think this is the perfect cut for steak sandwiches because of all the marbling. This makes it tender and allows you to slice it up cleanly for slices that won't fall off the bun. This cut can be found at the grocery store or your local butcher. Did you know you can cook a ribeye steak in the air fryer?
- Ciabatta bread: Speaking of buns, I love using ciabatta rolls for a ribeye steak sandwich recipe with chimichurri. It has a great crust to bite into, and is a sturdy bread that won't get soggy under the toppings.
- Kosher Salt: Diamond Crystal Kosher Salt is my favorite. The type of salt you use does make a difference.
- Cheese: Havarti is a great melting cheese, creating a smooth creamy texture.
- Chimichurri salsa: This is a fresh, no-cook "sauce" made from parsley. You can easily adjust the heat level in this as you make it. Try it on a Salmon Rice Bowl!
- Onions: Caramelizing onions takes away that strong raw bite that not everyone loves, and turns them into a buttery, sweet and smooth addition to your sandwich.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Not a fan of havarti? Give another cheese a try such as brie or slices of provolone cheese.
- You can use any type of bread rolls from the bakery. The best bread is one with a stronger crust, in my opinion. Try this ribeye steak sandwich recipe on sourdough or hoagie buns.
- Arugula is also a strong flavor that you might not be used to, so try mixed greens or leave the greens off your ribeye steak sandwich if you're not a fan of peppery arugula.
- Skirt steak of flank steak can be used in place of ribeye. Use chipotle skirt steak or try Marinated Flank Steak Sandwich for another good sandwich recipe with aioli sauce!
- Cook these rib eye steaks on a gas grill or charcoal grill during summer!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make A Ribeye Steak Sandwich
Step 1: Make chimichurri salsa in a food processor.
Step 2: Preheat oven to 400°F. Caramelize onions low and slow on the stovetop.
Step 3: Season steak with salt and black pepper. Sear the ribeye steak in a large skillet over medium-high heat until medium-rare. Use a thermometer, 120 - 125°F is what you're aiming for. Place steaks on cutting board to rest.
Step 4: Toast the rolls and melt the cheese in the oven, adding onions on top.
Step 5: Layer on arugula.
Step 6: Add thin sliced steak on top of toasted bun along with some flaky sea salt.
Step 7: Finally, add chimichurri on top of the steak.
Step 8: Your tender steak chimichurri sandwich is ready to serve!
Expert Cooking Tips
- Use a thermometer when cooking your steak, as medium rare is very easy to go past! I aim for 120°F before removing the tender ribeye steak from the heat to rest for 5-10 minutes.
- Don't add salt to your onions until they are done caramelizing. The salt will actually hinder their cooking reaction by drawing out the water and making caramelization more difficult.
- Let ribeyes rest for 5-10 minutes before slicing. This allows them to carryover cook as well as redistributing juices for a juicy steak.
- Sprinkle cooked ribeye steak sandwiches with a little flaky sea salt. Maldon is my favorite flaky sea salt brand, also used on Brown Butter Toffee Chocolate Chip Cookies!
- Store leftover ribeye steak in an airtight container and use for a cheesesteak sandwich on hoagie rolls!
Recipe FAQs
This Argentinian parsley salsa is akin to Italian pesto. You can make it up to a week in advance and store it in the fridge. Be aware that when refrigerated, olive oil can solidify so you'll want to let it warm up to room temp and stir it before adding to your sandwich. I've got all the details on how to make salsa chimichurri!
Cook steak on a very hot cooking surface. Use a thermometer to help you get the final doneness you're looking for. After removing from the heat, always let steak rest for 5-10 minutes before slicing to make sure the juices redistribute. Lastly, slice against (perpendicular to) the grain. This will allow you to have easy-to-chew slices on your ribeye steak sandwich recipe! Try out a reverse sear beef tenderloin sometime to learn a new cooking method!
This is a slow process but it is so worth it! Don't become impatient and turn the heat up too high or you really risk burning them. Cook onions low and slow in a sauce pot or skillet with a drizzle of olive oil, and stir several times during the process to allow the natural sugars to caramelize. This takes around 20 minutes, depending on the amount of onions you have in the pan. You also don't want to salt them until they are done cooking! These are different than sauteed onions because of their sweet flavor and soft texture.
Ribeye steak is a great steak for steak sandwiches. A ribeye has great marbling, resulting in tons of flavor and tenderness. Some other cuts of steak I use for sandwiches include: skirt steak and flank steak. All three cuts can be found at your local grocer.
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📖Recipe
Ribeye Steak Sandwich With Chimichurri
Equipment
Ingredients
Chimichurri
- 1 cup parsley rough chopped
- ¼ cup red wine vinegar
- 5 cloves garlic rough chop
- 1 tablespoon dried oregano
- 2 teaspoon crushed red pepper
- 2 teaspoon kosher salt Diamond Crystal
- ½ teaspoon black pepper coarse ground
- ⅓ cup olive oil
Caramelized Onions
- 2 medium yellow onions thin julienne
- drizzle olive oil
- ½ teaspoon kosher salt
- 1 pinch black pepper
Steak Sandwich
- 2 14oz boneless ribeye steaks
- 1 tablespoon kosher salt
- ½ tablespoon black pepper
- 4 ciabatta rolls toasted
- 4 oz Havarti cheese sliced
- pinch flaky sea salt
- ¼ cup mayo Hellmans
- ½ cup arugula
Instructions
Chimichurri
- Add all chimichurri ingredients to a food processor or blender and pulse a few times until chunky but blended. Set aside until needed
Caramelized Onions
- Heat a large skillet over low heat. Drizzle a small amount of oil into the pan then add onions. Let onions cook undisturbed for several minutes. Give them a stir every 3-5 minutes during the cooking process until brown and soft. Add salt and pepper then remove from heat
Steak Sandwich
- Preheat oven to 400°F. Heat a large skillet over medium - high heat until very hot. Add a drizzle of olive oil, season one side of each ribeye then place seasoned side down in pan. Let cook undisturbed for 2 minutes. Season other side of ribeyes during this time. Flip steak over and cook an additional 2 minutes. Remove from heat onto a cutting board
- Let the steaks rest for 5-10 minutes. During this time place sliced ciabatta facing up on a sheet tray. Add sliced cheese to one side of the bread. Pop it in the oven for 3-5 minutes until cheese is melted and bread is toasted
- Remove from oven then add mayo, steak, flaky sea salt, caramelized onions, chimichurri and arugula
Zoe
To die for! Non stop compliments all night at my friends party. Can’t wait to make again
Krista
This is such an easy steak sandwich with juicy ribeye and chimichurri. Tons of flavor!