There are many ways to enjoy a steak, and this ribeye steak sandwich will impress everyone. Picture a hot, perfectly toasted hoagie roll stuffed with thin slices of ribeye steak mixed with a colorful medley of caramelized sweet onions, red and green peppers, and earthy mushrooms. The meat and veggie mixture is blanketed in two kinds of melted cheese – authentic provolone and creamy white American cheese.
It’s the kind of sandwich that you need to lean forward to eat because it’s so loaded with fillings – but that’s exactly how a proper ribeye steak sandwich should be. What makes this version special is using ribeye instead of other cuts of beef – it adds an extra level of richness and flavor that can only come from a ribeye steak. This sandwich is truly remarkable.
Ribeye Steak Sandwich Ingredients
- 1 Ribeye Steak
- Salt, Pepper, And Garlic Rub
- 2 Soft Hoagie Buns
- 1 Sweet Onion
- 1 Red Pepper
- 1 Green Pepper
- 1/2 cup Sliced Baby Bella Mushrooms (optional)
- 4 Slices Provolone
- 4 Slices White American Cheese
- Butter for toasting buns
- Olive oil for grilling
Equipment Needed
- Flat top grill or large skillet
- Sharp knife
- Large spatula
- Sharp Knife (I use my Tumbler Knife Sharpener)
How to Make a Ribeye Steak Sandwich
Preparation
- Place the ribeye steak in the freezer for 30 minutes (this crucial step that helps with cutting thin slices).
- Slice the onions and peppers into uniform strips.
- After 30 minutes in the freezer, slice the ribeye into thin slices and then chop into bite-sized pieces.
- Slice the mushrooms.
- Have all ingredients ready before heading out to the grill.
Cooking The Ribeye Steak Sandwich
Prepare the Buns
- Butter the inside of hoagie rolls
- Place face-down on preheated grill until golden brown (about 2-3 minutes)
- Remove and set aside
Cook the Vegetables
- Add olive oil to flat top at medium-high heat
- Add sliced onions, peppers, and mushrooms
- Cook for 4-5 minutes until vegetables begin to soften
Cook the Ribeye Steak Slices
- Place thinly sliced ribeye on a clean section of the grill.
- Season with Salt, Pepper, & Garlic Rub.
- Cook for 3-4 minutes, chopping and flipping as needed.
- Combine with vegetables and continue cooking for 2-3 minutes.
Add The Cheese and Assemble Your Ribeye Steak Sandwich
- Form meat and vegetable mixture into two even portions,
- Layer 2 slices of provolone and 2 slices of white American cheese on top of each portion.
- Add a splash of water and cover to melt the cheese, or just let it melt slowly.
- Use a large spatula to transfer the mixture to toasted buns
Hot Tip
The key to achieving a perfect ribeye steak sandwich lies in temperature management. Keep your flat top or skillet at medium-high heat (around 350ºF-375°F – hot enough to develop a nice crust on the meat but not so hot that the vegetables burn. This sweet spot ensures everything cooks evenly while maintaining moisture.
Recipe Variations
- Don’t like some of the veggies? Leave them out and add what you want.
- Spicy Version: Add sliced jalapeños to the veggies while grilling.
- Mushroom Lover’s: Double the mushrooms.
- Vegetarian option: Sorry, there isn’t one. The ribeye steak is the key ingredient here.
- Cheese: You can use whatever cheese you like. For best results, use something that melts nicely.
What to Serve With
- Classic French Fries.
- Homemade potato chips.
- Crispy onion rings.
Frequently Asked Questions
Can I use a different cut of beef? While ribeye is a key ingredient and provides the best flavor, other cuts of steak can work. Avoid lean cuts as they will become too dry.
How do I prevent the bread from getting soggy? Toasting the bread first creates a barrier that helps prevent sogginess. Also, ensure your vegetables are well-cooked to remove excess moisture.
Can I make these ahead of time? While best served immediately, you can prepare and reheat the meat and vegetable mixture. Toast the buns and add cheese just before serving.
Storing and Reheating
- Store leftover meat and vegetable mixture separately from bread
- Refrigerate for up to 3 days
- Reheat the mixture on a flat top or in a skillet
- Toast the bread immediately before serving for the best results
More Recipes You Might Enjoy
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Ribeye Steak Sandwich
Equipment
- Flat top grill or large skillet (I use the sidekick flat top on my Camp Chef grill)
- Sharp Knife
- Large spatula
Ingredients
- 1 Ribeye Steak
- 2 Soft Hoagie Buns
- 1 Sweet Onion
- 1 Red Pepper
- 1 Green Pepper
- 1/2 cup Sliced Baby Bella Mushrooms (optional)
- 4 Slices Slices Provolone
- 4 Slices White American Cheese
- 1 tbsp Butter For toasting the buns
- 1 tbsp Olive Oil To oil the grill
Instructions
Preparation
- Place ribeye in the freezer for 30 minutes (this crucial step that helps with paper-thin slices).
- After 30 minutes in the freezer, slice the ribeye into thin slices and then chop into bit-sized pieces.
- Slice the onions, peppers, and mushrooms into uniform strips. Have all ingredients ready before heading out to the grill.
Cooking The Ribeye Steak Sandwich
- Prepare the Buns. Butter the inside of the hoagie rolls. Place face-down on preheated grill until golden brown (about 2-3 minutes). Remove and set aside.
- Cook the Vegetables. Add olive oil to flat top at medium-high heat. Add sliced onions, peppers, and mushrooms. Cook for 4-5 minutes until vegetables begin to soften.
- Cook the Ribeye Steak Slices. Place thinly sliced ribeye on a clean section of the grill. Season with salt, pepper, and garlic seasoning. Cook for 3-4 minutes, chopping and flipping as needed.
- Combine with vegetables and continue cooking for 2-3 minutes.
Add Cheese and Assemble Your Ribeye Steak Sandwich
- Form meat and vegetable mixture into two even portions about the size of your buns.
- Layer both provalone and white american cheese on top.
- Add a splash of water and cover to melt the cheese, or just let it melt slowly. Use a large spatula to transfer mixture to toasted buns
- Cut it in half and serve immediately.
