Go Back
A savory Garlic Butter Ribeye Steak Sandwich, with tender steak, caramelized mushrooms, arugula, and creamy sauce, on a wooden board.
Maryam

Garlic Butter Ribeye Steak Sandwich

Savor the ultimate steak sandwich featuring tender, pan-seared ribeye basted in fragrant garlic herb butter, nestled in a toasted crusty roll with caramelized onions, melted provolone, and fresh arugula.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 sandwiches
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Ribeye Steak
  • 1 lbs Ribeye Steak boneless, about 1-inch thick
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper freshly ground
  • 1 tbsp Olive Oil
For the Garlic Herb Butter
  • 4 tbsp Unsalted Butter room temperature
  • 3 cloves Garlic minced
  • 1 tbsp Fresh Parsley chopped
  • 1/2 tsp Dried Thyme
For the Caramelized Onions
  • 1 tbsp Olive Oil
  • 1 Yellow Onion thinly sliced
  • 1/4 tsp Kosher Salt
  • 1/2 tsp Sugar (optional, to help caramelize)
For the Sandwich Assembly
  • 2 Hoagie Rolls or Ciabatta Buns split lengthwise
  • 4 slices Provolone Cheese
  • 1 cup Arugula fresh
  • 2 tbsp Mayonnaise (optional)
  • 1 tsp Dijon Mustard (optional, mixed with mayo for a sauce)

Equipment

  • Large Skillet (cast iron preferred)
  • Cutting board
  • Sharp knife
  • Tongs
  • Small Bowl
  • Basting Brush

Method
 

Prepare the Steak
  1. Pat the ribeye steak dry thoroughly with paper towels. Season generously on both sides with kosher salt and black pepper. Let it rest at room temperature for at least 15-20 minutes.
Make the Garlic Herb Butter
  1. In a small bowl, combine the softened unsalted butter, minced garlic, chopped fresh parsley, and dried thyme. Mix well until everything is incorporated. Set aside.
Caramelize the Onions
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the thinly sliced yellow onion and a pinch of salt. Cook, stirring occasionally, for 20-25 minutes, or until the onions are deeply golden brown and very soft. Add sugar if desired during the last 10 minutes to enhance browning. Remove from skillet and set aside.
Cook the Ribeye
  1. Increase the heat of the same skillet to high. Add 1 tablespoon of olive oil. Once the oil is shimmering and just starting to smoke, carefully place the seasoned ribeye steak in the skillet. Sear for 3-4 minutes per side for medium-rare, or longer for desired doneness, until a deep brown crust forms.
Baste the Steak
  1. Reduce the heat to medium. Add half of the prepared garlic herb butter to the skillet. Tilt the pan and spoon the melted butter over the steak repeatedly for 1-2 minutes, ensuring it's evenly coated. Remove steak from skillet and let rest on a cutting board for 5-10 minutes.
Toast the Rolls
  1. While the steak rests, spread the remaining garlic herb butter on the cut sides of the hoagie rolls. Place them cut-side down in the same hot skillet over medium heat. Toast for 2-3 minutes until golden brown and fragrant. Remove from skillet.
Melt the Cheese
  1. Place the toasted rolls cut-side up on a baking sheet or back in the skillet (if large enough). Arrange two slices of provolone cheese on each bottom bun. You can either place them under a broiler for 1-2 minutes until melted and bubbly, or cover in the skillet for 1 minute.
Slice and Assemble
  1. Thinly slice the rested ribeye steak against the grain. Spread a thin layer of mayonnaise (and Dijon, if using) on the top bun. Layer the sliced steak onto the melted provolone on the bottom bun. Top with a generous amount of caramelized onions and fresh arugula.
Serve
  1. Place the top bun on the assembled sandwich and serve immediately. Enjoy your Garlic Butter Ribeye Steak Sandwich!

Notes

For extra flavor, you can finish the steak with a final sprinkle of flaky sea salt after slicing. If you prefer a richer flavor, you can use a combination of butter and oil for searing the steak.