Whether you make it for an indulgent lunch or fun date night dinner, this ribeye steak sandwich with spicy aioli & caramelized onions is impossibly easy and beyond delicious.
It’s meaty, juicy, and fully loaded with sweet onions.
The Best Ribeye Steak Sandwich
Ribeye is a pricey cut of steak. So you might not think it’s the best choice for a sandwich.
But there’s nothing worse than a chewy, tough steak sandwich, right?
And since a good steak sandwich is such a thing of beauty, I say go all out and treat yourself! Because, yes, ribeye is pricey. But it’s also flavorful and soft like butter.
The marbling is key. And you’ll want something nice and thick.
Oh, and don’t forget to sear it on high and leave it to rest. That’s the most important part!
This may look like a long list, but most of the ingredients are doubled up in the marinade and in the onions.
For the Steak
- Ribeye - try to find a nice marbled cut that’s about 2 inches thick
- Brown Sugar - it’ll help to balance the marinade and keep it from being too salty
- Balsamic Vinegar - for a punchy kick
- Oil - the base of the marinade
- Salt & Pepper - of course
For the Onions
- Onions - I like large sweet onions, but use whatever you have one hand
- Salt - for balance
- Sugar - to help the onions caramelize
- Balsamic Vinegar - for acidity
- Oil - to help the onions fry
For the Sandwich
- Spicy Aioli - it’s not too spicy but it really works well with the onions and meat
- Ciabatta Rolls, Smalls Baguettes, or Hoagie Rolls - use whatever you like best. But I suggest choosing a bun that’s sturdy since there’s a lot of juice in the filling
- Cheese (Cheddar, Provolone, or Gruyère) - again, use your fave!
How to Make the Best Ribeye Steak Sandwich with Spicy Aioli
This recipe is enough for 2 sandwiches. Though they’re pretty big so you could split them in half and make 4 smaller servings.
- Make the marinade - mix the brown sugar with the balsamic vinegar, vegetable oil, salt, and pepper.
- Flavor the steaks - dip the steaks into the marinade, turn them over to coat them well, then leave them to sit.
- Make the spicy aioli - or find another sauce you like.
- Prep the onions - thinly slice the onions and cook in a skillet until they start to soften.
- Caramelize the onions - add the sugar, balsamic, and salt, then cook on low for about 20 minutes.
- Cook the steaks - take them out of the marinade and pat them dry. The add them to a hot skillet and cook for about 3-4 minutes per side.
- Rest the meat - take the steaks out of the pan and leave them to rest on a cutting board.
- Prep the bread - while the steaks rest, slice the bread rolls in half and spread the spicy aioli over each side.
- Add the cheese and onions - divide the cheese slices between the bread rolls, then split the onions and spread them over each piece.
- Slice the steaks - thinly slice the steaks and add them to top of the onions.
- Serve and enjoy!
Steak Sandwich Variations
This recipe is for a super tasty steak sandwich with caramelized onions, but there are a ton of ways to make it your own.
For example, it’s always good with a side of salty fries. And you can add:
- Thick slices of Brie
- Crispy bacon
- Sautéed mushrooms
- Thick slices of tomato
- Fried eggs
- Smashed avocado
- Sliced red onion
One last tip, make sure you have a decent knife in your kitchen. It’s essential for cutting the steak neatly.
Ribeye Steak Sandwich With Spicy Aioli & Caramelized Onions
- For the Steak
- 340-350 grams of Ribeye (12 ounces)
- 1 tablespoon of Brown Sugar
- 1 tablespoon of Balsamic Vinegar
- 2 teaspoons of Oil
- 1/4 teaspoon of Salt
- 1/4 teaspoon of Black Pepper
- For the Onions
- 1 large Onion
- 1/4 teaspoon of Salt
- 1/4 teaspoon of Sugar
- 2 teaspoons of Balsamic Vinegar
- 2 teaspoons of Oil
- For the Sandwich
- 2-4 tablespoons of Spicy Aioli
- 2 Ciabatta Rolls, Smalls Baguettes, or Hoagie Rolls
- 6 slices of Cheese (Cheddar, Provolone, or Gruyère)
- In a shallow dish, mix the brown sugar with the balsamic vinegar, vegetable oil, salt, and pepper.
- Dip the steaks into the marinade, turn to coat well, then leave them to sit.
- Make the spicy aioli per the instructions, and set aside.
- Thinly slice the onion, then put them into a large skillet with oil. Turn the heat to medium and stir until they start to soften.
- Add the sugar, balsamic, and salt, then stir until well-coated.
- Put the lid on the pan, reduce the heat to low, and cook for about 20 minutes, stirring occasionally.
- Leave the onions cooking on low (stirring occasionally), then put another skillet on the stove, over high heat.
- Take the steaks out of the marinade and let the excess drip off.
- Gently pat the steaks with paper towels, then rub a bit of oil over each side.
- Put the steaks into the hot pan and leave them to sear for 3-4 minutes, before turning them over and searing for another 3-4 minutes.
- Take the steaks out of the pan and leave them to rest on a cutting board.
- While the steaks rest, slice the bread rolls in half and spread the spicy aioli over each side.
- Place the cheese slices over the bottom piece, then split the onions and spread them over each piece.
- Thinly slice the steaks and add them to top of the onions.
- Put the top of each sandwich in place, then enjoy!
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