A delicious and juicy ribeye steak sandwich topped with caramelized onions and provolone cheese, perfect for a hearty meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Sandwich
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1½ lbs ribeye steaks
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon butter
2 large onions, thinly sliced
1 tablespoon butter
1 teaspoon Worcestershire sauce
½ teaspoon salt
4 hoagie rolls or crusty sandwich rolls
4 slices provolone cheese
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley
Instructions
Pat the ribeye steaks dry and season both sides with garlic powder, smoked paprika, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 3–5 minutes per side, depending on thickness and desired doneness.
Add the butter during the last minute and spoon the melted butter over the steaks. Transfer to a cutting board and rest for 5–10 minutes.
While the steaks rest, melt 1 tablespoon butter in the same skillet over medium heat. Add the sliced onions and salt. Cook for 8–10 minutes, stirring occasionally, until soft and golden.
Stir in Worcestershire sauce and cook for another minute.
Slice the rested ribeye thinly against the grain.
Mix the mayonnaise and Dijon mustard together. Spread the mixture over the cut sides of the rolls.
Layer the sliced steak and caramelized onions onto each roll. Top each sandwich with a slice of provolone.
Place the sandwiches under the broiler for 1–2 minutes, just until the cheese melts.
Garnish with fresh parsley and serve immediately.
Notes
For the juiciest sandwich, don’t skip the resting time and always slice the ribeye against the grain.