Ribeye Steak Sandwich Recipe

Rating 5.0
| 1
This Argentinian style ribeye steak sandwich is full of bright flavors. With tangy pickled onions and an herbaceous chimichurri, this steak sandwich is satisfying and delicious.
Utensils Dinner
Globe Latin
24
ingredients
7
steps
55
minutes
Chef Levi is a Chopped Canada and FireMasters veteran with a passion for creative cuisine. He adores the thrill of culinary competition as an annual contestant in Gold Medal Plates at Canada’s Great Kitchen Party. Chef Levi also has diverse experience from running fine dining establishments to putting his own spin on burgers and tacos that wow his devoted diners.

Ingredients

Servings:
4
For the Pickled Onions
50 g
salt
50 g
sugar
400 g
sweet onion, sliced thin
350 ml
rice vinegar
For the Chimichurri
100 g
cilantro, leaves and stems
100 g
parsley, leaves and stems
20 g
green onion
40 g
garlic cloves
25 g
ginger
12 g
red chili flakes
7 g
ground cumin
3 g
dried oregano
200 ml
red wine vinegar
40 g
granulated sugar
375 ml
canola oil
18 g
salt
For the Ribeye Steak Sandwich
2
10-12 oz ribeye steaks
salt, to taste
4
5-inch baguettes
mayonnaise
1
batch of chimichurri, see above
8
slices of provolone
2
tomatoes, sliced
1
batch of pickled onions, see above

Directions 7 steps | 55 Minutes

Step 1

Prepare the pickled onions. In a bowl, rub the salt and sugar into the sweet onions until dissolved. 

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Step 2

Add the red wine vinegar and let sit for a minimum of 30 minutes.

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Step 3

Prepare the chimichurri. In the bowl of a blender, add the cilantro, parsley, green onion, garlic, ginger, red chili flakes, ground cumin, dried oregano, red wine vinegar, granulated sugar, canola oil and salt. Blend until smooth. 

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Step 4

Heat a cast iron pan over medium-high heat and heat until hot. Season the steak with salt. Sear the seasoned steaks in the hot cast iron skillet until browned and cooked to your desired doneness. 

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Step 5

Rest the steaks for 5-10 minutes and slice the steaks as thin as possible. 

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Step 6

Toast the baguettes on the inside only. Spread mayonnaise on both sides. 

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Step 7

Place thin slices of steak on the bottom and drizzle chimichurri over the steak. Add two slices of provolone, two slices of tomato and finish with the pickled onions. Enjoy!

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Nutrition Per Serving
View All
CALORIES
2365
FAT
140 g
PROTEIN
78.3 g
CARBS
199.7 g

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1 Comments
1 Comments
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Carmela G.

Carmela

24 Mar 2023

This a very tasty recipe for a Ribeye Steak Sandwich. Something worth recommending.

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