This Steak Sandwich has everything you love with tender steak, melted cheese and a tangy sauce all packed into a warm, toasted ciabatta roll.
Thin cut ribeye gets a simple sprinkle of salt and pepper, seared until it’s just medium rare, then piled onto toasted ciabatta brushed with garlic butter and topped with melted provolone.
Caramelized onions add a touch of sweetness, peppery arugula brings the freshness, and a quick mayo mustard horseradish sauce ties it all together with just the right amount of kick.
This is the kind of sandwich that feels like something you’d grab at a fancy sandwich shop but is easy enough to whip up on a weeknight. Perfect for lunch, dinner or even a laid back game day spread, this steak sandwich is definitely a crowd pleaser.
If you are looking for more sandwich recipes, check out our: Grinder Sandwich, Air Fried Chicken Sandwiches or Italian BMT Sandwich.
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Why We Love This Recipe
- Quick: From start to finish you’ll be eating in about 30 minutes, since the steak sears in minutes.
- Simple: With just a few everyday ingredients, this sandwich comes together without any fancy steps or hard to find items.
- Customizable: You can swap out provolone for your favorite cheese, mix in different mustards or add pickled peppers and adjust the greens or sauce to suit your own preferences.
Ingredients
Here are the ingredients you will need for these steak sandwiches:
- Onion: I prefer a white onion for this.
- Olive oil
- Ribeye steak: Use 1 pound of thin cut ribeye steaks.
- Salt & black pepper
- Butter
- Garlic
- Ciabatta rolls
- Provolone cheese
- Mayonnaise
- Mustard: A grainy mustard is best.
- Horseradish
- Arugula
See recipe card below for quantities.
Instructions
Let's make the best steak sandwich together!
- Step 1: Preheat the oven to 350°F. Heat oil in a skillet over medium heat and cook the onions until tender, then transfer them out of the pan.
- Step 2: Season the ribeye with salt and pepper.
- Step 3: Increase the skillet to high heat and sear the steak on each side until medium‑rare, then set it aside.
- Step 4: Line a baking sheet and place the ciabatta rolls cut‑side up. Brush the tops with melted butter mixed with garlic powder, then top one half of each roll with a slice of provolone. Bake the rolls until they’re golden and the cheese has melted, about 5 minutes.
- Step 5: In a small bowl, stir together the mayonnaise, grainy mustard and horseradish.
- Step 6: Spread the sauce on the toasted buns, then layer on the steak, cooked onions, and arugula. Serve immediately.
Substitutions and Variations
Here are some common recipe substitutions and variations for this steak sandwich recipe:
- Provolone cheese: Try sharp cheddar cheese, smoked gouda or fontina in place of provolone for a bolder melt.
- Ciabatta rolls: Use hoagie rolls, focaccia or even a crispy baguette instead of ciabatta for a different texture.
- White onion: Swap white onions for sweet Vidalia or red onions to change the sweetness and color.
- Arugula: Substitute baby spinach, watercress or thinly sliced romaine for the arugula.
- Additions: Stir chopped fresh herbs (parsley, chives, or tarragon) into the mayo‑mustard‑horseradish mix. Add a pinch of smoked paprika or cayenne to the garlic butter for a subtle kick on the bread.
Equipment
Here is some kitchen equipment you will need for these sandwiches. You can find all of these products on Amazon.
- Large skillet: A large cast‑iron skillet is ideal here. It retains heat evenly and delivers that golden, caramelized crust on your steak every time.
- Baking sheet: A sturdy baking sheet ensures your ciabatta toasts evenly and the cheese melts perfectly every time.
- Parchment paper: Lining your baking sheet with parchment paper makes cleanup a breeze and prevents the ciabatta from sticking.
Storage
Here are storage and reheating instructions for these sandwiches.
- Refrigerator Storage: Store leftover sandwiches or steak in an airtight container in the fridge for up to 2 days.
- Freezer Storage: The steak can be frozen for up to 2 months; however, the assembled sandwich is best enjoyed fresh and may not freeze well.
- Reheating Instructions: Reheat the steak or sandwich in a skillet over medium heat for a few minutes, or wrap the sandwich in foil and warm it in a 350°F oven until heated through.
Top Tip
Here are some expert tips to make the best recipe:
- Room temperature steak: Bring the steak to room temperature before cooking so it sears evenly and hits medium‑rare at the same time.
- Serve right away: This sandwich is best served right away or assembled just before eating, ciabatta soaks up moisture quickly and can lose its crunch.
- Use thin cut ribeye: Using thin‑cut pieces keeps the meat tender, easy to chew and in one piece. If the ribeye feels too thick for the sandwich, feel free to slice it against the grain before assembling.
FAQ
Yes, you can caramelize the onions up to two days in advance and store them in an airtight container in the fridge. To reheat, simply warm them gently in a skillet over medium‑low heat for a few minutes so they soften and regain their glossy texture without burning.
Absolutely. Thin‑cut flank or skirt steak work well and give a similar fast‑cook result, just adjust cooking times to reach your desired doneness. For chicken, use pounded‑thin chicken cutlets and cook until just done so they stay juicy and fit easily in the sandwich.
Definitely. Make the sauce up to one day ahead and keep it chilled in a sealed container. Give it a quick stir before using and taste it for seasoning, since flavors can mellow in the fridge.
The Best Easy Steak Sandwich Recipe
Ingredients
- 1 white onion sliced thinly
- 2 tablespoons olive oil
- 1 lb thin cut ribeye steaks
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- 4 ciabatta rolls
- 4 slices provolone cheese
- ¼ cup mayonnaise
- 2 tablespoons grainy mustard
- 1 tablespoon horseradish
- 1 cup arugula
Instructions
- Preheat the oven to 350F.
- Heat a large skillet over medium heat. Add olive oil and onions and cook until tender, about 20 minutes. Remove from skillet.
- Season ribeye with salt and black pepper. Turn skillet to high heat and cook for two minutes per side, until medium rare. Remove from the pan and set aside.
- Prepare a baking sheet with foil or parchment paper. Place ciabatta buns on the baking sheet. Combine melted butter and garlic powder, then brush on the buns. Top one of the buns with provolone. Bake for five minutes, until golden brown and the cheese is melted.
- Combine mayonnaise, grainy mustard, and horseradish in a small bowl.
- Assemble the sandwiches by spreading mayonnaise mixture with buns, and topping with ribeye, onions, and arugula. Serve immediately.
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