5.0 from 42 votes
Steak Sandwich Recipe
Try this easy-to-make Grilled Ribeye Steak Sandwich recipe that is jam-packed with roasted onions, peppers, and mushrooms.
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4
Calories: 800 kcal
Course:
Main Course , Lunch
Cuisine:
American
Ingredients
- 3 tablespoons of butter
- 1 large peeled and thinly sliced yellow onion
- 1 each seeded and large sliced green and red bell pepper
- 1 pint sliced button mushrooms
- 4 ounce boneless ribeye steaks each sliced into 3 slices
- 4 Hoagie buns
- 8 Mozzarella cheese slices
- 4 Provolone cheese slices
- Sea salt and pepper to taste
- 1/2 garlic aioli recipe
Instructions
- Preheat the oven to 400°.
- Add 1 tablespoon of butter to a large frying pan over medium-low heat and cook the onions until well browned, which takes about 20 minutes. Set them aside.
- Add 2 tablespoons of butter to a large frying pan and cook the peppers and mushrooms over medium-low heat until browned, which takes about 10 minutes. Set aside.
- Season the ribeye steaks well with salt and pepper on both sides and cook on a hot grill or in a grill pan with 2 tablespoons of olive oil until grill marks have formed and the desired internal temperature is achieved. It will take about 2 to 3 minutes per side for a medium-rare internal temperature.
- Divide the cooked sliced ribeyes between the 4 sliced hoagie buns and layer each sandwich with 2 slices of mozzarella cheese, 1 slice of provolone cheese, roasted onions, peppers, and mushrooms.
- Add the sandwiches to the middle rack of the oven and cook for 5 minutes or until the cheese is melted and the bun is lightly toasted.
- Serve the hot sandwiches along with the aioli.
Cup of Yum
Notes
- Make-Ahead: This steak sandwich is meant to be eaten as soon as it’s done cooking. If you keep the sauce, veggies, mushrooms, and beef separate, you can make this up to 2 days ahead of time.
- How to Store: It is best to cover the sauce, cooked beef, bread,veggies, and mushrooms separate. If it is already assembled, cover it with plastic and keep it in the refrigerator for 3 days. This recipe will not freeze well.
- How to Reheat: Place the desired number of sandwiches on a sheet tray lined with parchment paper and bake them in the oven at 350° for 8 to 10 minutes or until warm. If you kept the main components of the dish separate, follow the procedures of the recipe for reheating.
- The beef in my recipe is seasoned and seared to a perfect medium-rare, but of course, you can cook it longer should you desire a more cooked-through internal temperature.
Nutrition Information
Calories
800kcal
(40%)
Carbohydrates
42g
(14%)
Protein
38g
(76%)
Fat
54g
(83%)
Saturated Fat
20g
(100%)
Cholesterol
116mg
(39%)
Sodium
883mg
(37%)
Potassium
784mg
(22%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
1487IU
(30%)
Vitamin C
43mg
(48%)
Calcium
250mg
(25%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 800
% Daily Value*
| Calories | 800kcal | 40% |
| Carbohydrates | 42g | 14% |
| Protein | 38g | 76% |
| Fat | 54g | 83% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 116mg | 39% |
| Sodium | 883mg | 37% |
| Potassium | 784mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1487IU | 30% |
| Vitamin C | 43mg | 48% |
| Calcium | 250mg | 25% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.