Description

This Grilled Ribeye Steak Sandwich features tender, juicy ribeye steaks grilled to perfection, layered with rich caramelized onions and mushrooms, and complemented by a smoky roasted red pepper aioli. Served on crusty ciabatta rolls with fresh baby arugula, this sandwich offers a perfect balance of savory flavors and textures for a satisfying meal.

Ingredients

Scale

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
½ teaspoon kosher salt (more to taste)
½ teaspoon granulated sugar (optional)
4 cloves garlic

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 Assembly

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

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Instructions

Prepare the Caramelized Onions and Mushrooms: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the sliced onions, sprinkle with ½ teaspoon kosher salt and ½ teaspoon sugar (if using). Cook slowly, stirring frequently, until onions are deeply caramelized, about 15-20 minutes. Add the sliced mushrooms, 3 cloves minced garlic, and an additional 2 tablespoons butter. Continue cooking until mushrooms are tender and golden brown. Adjust seasoning to taste.
Make the Roasted Red Pepper Aioli: In a blender or food processor, combine 1 cup mayonnaise, 2 whole roasted red peppers, 1 teaspoon kosher salt, 2 tablespoons lemon juice, 4 tablespoons olive oil, 1 clove minced garlic, and a dash of cayenne pepper. Blend until smooth and creamy. Taste and adjust seasoning as desired.
Grill the Ribeye Steaks: Preheat a grill or grill pan to high heat. Season the ribeye steaks lightly with salt and pepper. Grill each steak for about 2-3 minutes per side for medium-rare, or adjust timing to your preferred doneness. Remove from heat and let rest for 5 minutes before slicing thinly against the grain.
Prepare the Ciabatta Rolls: Slice the ciabatta rolls horizontally and lightly toast them on the grill or in a toaster oven until golden and slightly crispy.
Assemble the Sandwiches: Spread a generous layer of roasted red pepper aioli on both sides of the toasted ciabatta rolls. Layer on baby arugula, sliced grilled ribeye steak, and a heaping portion of caramelized onions and mushrooms. Close the sandwiches and serve immediately while warm.

Notes

You can substitute baby bella mushrooms with cremini mushrooms for a similar earthy flavor.
If you prefer less spice, omit the cayenne pepper from the aioli.
Make sure to let the grilled steaks rest before slicing to maintain juiciness.
Roast your own red peppers at home for the aioli by charring them over a flame or under the broiler until skin is blackened, then peel off the skin.
For a more robust flavor, use ciabatta rolls with an airy crumb and crisp crust.