Table of contents
If you’re craving a steak sandwich that goes beyond the ordinary, this ribeye steak sandwich is for you. Grilled to a perfect medium rare, the ribeye steak is thinly sliced and served in a crusty baguette with layers of sautéed mushrooms and onions, fresh spinach, and creamy blue cheese. It’s a combination of flavors that lends a touch of elegance to a hearty sandwich.
Notes From the MGC Kitchen
Making sandwiches is a great way to get creative and reinvent classic dishes with new flavors and ingredients. To make this riff on a traditional cheese steak sandwich, we decided to level up the cut of steak, the type of cheese, and the bread to create a delicious steak dinner you could hold in your hand.
Key Ingredients
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
- RIBEYE STEAK: Tender and flavorful, ribeye steaks are considered to be one of the best cuts for grilling. When shopping, look for steaks with a rich red color and ample marbling. We opt to use boneless ribeye for our steak sandwiches because they are easier to slice and produce less waste.
- BALSAMIC VINEGAR: A small amount of balsamic vinegar, drizzled over the steaks as they come to room temperature, helps to tenderize the meat and, because its sugars caramelize on the outside of the steaks during grilling, adds a subtle sweetness and depth of flavor.
- ONION: We like to use sweet onion (Vidalia, Maui, etc.) for the sautéed onions on this sandwich, but conventional yellow onions are fine as well. As long they’ve cooked long enough to develop sweetness, either one is fine.
- MUSHROOMS: Either cremini (baby portobello) or white mushrooms will work for this sandwich. We like cremini because they have a bit more flavor and a firmer texture.
- 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.
- SPINACH: A few fresh spinach leaves layered into the baguette before adding the other ingredients add flavor and help to keep the bread from getting soggy.
How To Make A Ribeye Steak Sandwich
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
PREPARE THE STEAK FOR GRILLING: Preheat a gas or charcoal grill to medium-high. Whisk balsamic vinegar and olive oil together, 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 to come to room temperature.
SAUTÉ THE ONIONS AND MUSHROOMS: Heat olive oil in a frying pan over medium heat. Add the onion and sauté until soft and translucent. Add the mushrooms and continue cooking until the mushrooms are nicely browned and the onion is caramelized. Season to taste with salt and pepper, then remove from the heat and set aside.
GRILL THE STEAK: Oil the grill grates, add the steaks, grill to desired doneness, and remove to a cutting board. Leave the grill on, and let the steaks rest before cutting into very thin slices.
FINISH THE SANDWICHES: Cut the baguette in half and place it on a sheet of heavy-duty aluminum foil. Line the bottom of the baguette with spinach leaves, add the steak and top with the onion-mushroom mixture. Add the blue cheese, top with the other half of the baguette, and fold up the sides of the foil. Place the sandwich on the grill for 2 to 3 minutes, or until the cheese is softened and creamy. Top the sandwich with the other half of the baguette, compress gently, then cut into equal portions and serve.
Tips for Success
- CHOOSE THE RIGHT STEAK: While ribeye is generally a great cut for a steak sandwich, be sure to look for good marbling to ensure a tender, juicy texture.
- LET THE STEAK REST: Be sure to let your steak rest for at least 5 minutes before slicing. This time allows the juices to be reabsorbed into the meat.
- SLICE THE STEAK AGAINST THE GRAIN: Slicing meat against the grain improves tenderness, so take a moment to determine which way the muscle fibers run and be sure to slice across, not with them.
- LESS BREAD, MORE FILLING: If you like your sandwiches with more filling and less bread, you can hollow out the baguette slightly. Using your fingers, pull out a little of the soft interior on the upper half, but be careful not to remove too much or damage the exterior crust.
- LAYER THE INGREDIENTS RIGHT: Line the bottom of the baguette with spinach to keep the bread from getting soggy, then add the steak and sautéed onions and mushrooms. Adding the cheese last gives it an opportunity to spread through the other ingredients, giving you tangy blue cheese flavor in every bite.
Discover More Creative Sandwich Recipes
Whether you’re aiming for a unique creation or a quick and simple meal, making sandwiches is a great way to think outside the box and express your unique culinary style.
For another creative twist on steak sandwiches, you might want to try our chipotle cheese steaks made with top sirloin and topped Muenster cheese, pickled red onions, and chipotle mayo.
The muffuletta, a famous New Orleans specialty, is another way to put your personal spin on a great sandwich. We make a version with Italian cold cuts and tomato and red pepper relish flavored with fresh basil.
Should you want to add a meatless sandwich to your dinner rotation, a grilled portobello burger might be an option. Ours features sautéed onions and blue cheese, but you could top it with different cheese and veggie combinations. Think mozzarella and sautéed bell peppers, for instance.
Ribeye Steak Sandwich with 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
