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Ribeye steak sandwich on a white plate with arugula.
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Ribeye Steak Sandwich

Grilled rib eye steak, fresh peppery arugula and a creamy caper sauce sandwiched between a toasted ciabatta roll.
Course Main Dishes
Cuisine American
Keyword 4th of July Recipes, arugula, beef, capers, grill, mayonaise, rib eye steak, sandwich, steak
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 735kcal

Ingredients

Ingredients:

  • 1 1/2 pound ribeye steak about 1 to 1 1/2 inches thick
  • 1/2 teaspoon granulated garlic
  • kosher salt and pepper
  • 4 ciabatta rolls
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon fresh cracked pepper
  • 1 tablespoon nonpareil capers
  • 1 1/2 cups baby arugula

Instructions

  • Preheat your grill.
  • Season both sides of the steak with the granulated garlic and salt and pepper.
  • Once your grill has heated, cook steak about 7 minutes per side. Remove from heat and let rest 10 minutes before slicing, steak will be medium. After it has rested, slice into 1/4 inch slices.
  • While your steak is resting, slice your ciabatta rolls in half, and place them on the grill to get toasted, about 2 minutes.
  • Mix together mayonnaise, sour cream, garlic, pepper and capers.
  • To assemble the sandwiches, place the sliced steak on the bottom slice of ciabatta bread, top with a handful of arugula and liberally spread some of the caper cream sauce on the top slice of the bread. Serve.

Notes

It is important to let the steak rest for at least 10 minutes so that the juices redistribute. 
If you cannot find ciabatta rolls use another roll that has a hard crust. 
 
 

Nutrition

Calories: 735kcal | Carbohydrates: 29g | Protein: 40g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1189mg | Potassium: 537mg | Fiber: 1g | Sugar: 1g | Vitamin A: 404IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 3mg