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Making sandwiches can be a fun way to get creative in the kitchen and reinvent classic dishes with new flavors and ingredients. And, that’s exactly what we did with this ribeye steak sandwich, creating a delicious steak dinner you could hold in your hand.
Served on a French baguette instead of a torpedo roll, we’ve combined perfectly grilled ribeye steak with blue cheese, sautéed sweet onions, mushrooms, and fresh spinach to make an easy, updated version of a classic cheesesteak that you can have on the table in less than 45 minutes.
Ingredient Notes & Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
STEAK: We opt to use boneless ribeye for these steak sandwiches for its rich marbling, tenderness, and delicious beefy flavor. Strip steaks are another good option.
BAGUETTE: This recipe calls for a crisp baguette with a chewy crust and tender crumb, but you can substitute sub rolls if you prefer.
BLUE CHEESE: It’s always best to buy a block of cheese and crumble it yourself. Blue cheese that comes already crumbled tends to be less flavorful and can spoil more quickly.
Prep Overview
How to Make A Ribeye Steak Sandwich
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Preheat the grill and coat the steaks with a mixture of balsamic vinegar and olive oil. Season with salt and set aside for a quick marinade. Meanwhile, sauté the onions and mushrooms until they’re nicely caramelized.
Grill your steaks to your desired doneness, then let them rest before slicing them thinly for the sandwich.
Next, layer fresh spinach, steak, onions and mushrooms, and blue cheese onto your baguette. Wrap it in foil and pop it on the grill it for a few minutes until the cheese is melty. Slice and enjoy!
Tested Tips
LET THE STEAK REST AFTER GRILLING: Resting the steak for a minimum of 5 minutes before slicing allows the juices to be reabsorbed into the meat.
SLICE THE STEAK ACROSS THE GRAIN: For maximum tenderness, take a moment to determine which direction the muscle fibers in your steak run and be sure to slice across, not with them.
HOLLOW OUT THE BREAD: For best flavor, we recommend removing a little of the soft bread inside the baguette. Use your fingers to hollow out a little groove in the upper half, being careful not go overboard or damage the exterior crust.
LAYER THE INGREDIENTS IN THE RIGHT ORDER: To assemble these sandwiches, line the bottom of the baguette with spinach leaves (prevents sogginess), then add the steak and top with sautéed onions and mushrooms. Add the cheese last so it melts down through the other ingredients for tangy blue cheese flavor in every bite.
Discover More Creative Sandwich Recipes
If you love steak sandwiches, check our our Philly Cheesesteaks. Our version is made with tender strip steak, and topped with peppers, onions, and melty provolone. Or, for a really easy meal, pick up some deli roast beef to make a Roast Beef Panini with fontina, roasted peppers, and blue cheese mayo. Or, whip up our shortcut French Dip Sandwich with deli beef, caramelized onions, mushrooms, and Muenster.
Ribeye Steak Sandwich with Creamy Blue Cheese
Ingredients
- 1 lb boneless ribeye steak, (about 1" thick)
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 sweet onion (Maui, Vidalia), thinly sliced
- 8 ounces cremini or white button mushrooms, sliced
- 1 loaf baguette, about 16-inch long
- 4 ounces blue cheese
- 4 ounces fresh spinach leaves
Instructions
- Preheat a gas or charcoal grill to a medium-high temperature (about 400°F).
Prep the steaks for grilling:
- Whisk the balsamic vinegar and 1 tablespoon of the olive oil together, then drizzle half the mixture over one side of the steaks and spread evenly with the back of a spoon. Season with kosher salt and pepper, then flip the steaks and repeat the process. Set aside for 20 minutes to come to room temperature.
Sauté the onions and mushrooms:
- While the steak is marinating, heat the remaining 2 tablespoons of olive oil in a frying pan over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes.
- Add the mushrooms and continue cooking until the mushrooms are nicely browned and the onion is caramelized, 8 to 12 minutes longer. Season to taste with salt and pepper, then remove from the heat and set aside.
Grill the steaks:
- Oil the grill grates, add the steaks, and grill to desired doneness, 2-1/2 to 3 minutes per side (depending on thickness) for medium-rare. Remove the steaks to a cutting board and leave the grill on.
- Let the steaks rest for at least 5 minutes, then cut them into very thin (1/8-inch) slices.
Finish the sandwiches:
- Slice the baguette in half horizontally and place it on a sheet of heavy-duty aluminum foil (see notes). Line the bottom of the baguette with spinach leaves, add the steak slices and top with the onion-mushroom mixture.
- Add the blue cheese, top with the other half of the baguette, then fold up the sides of the foil, and place the sandwich on the grill until the cheese is softened and creamy, 2 to 3 minutes.
- Transfer the sandwich to a cutting board, compress gently, then cut it into 4 equal portions and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
