Ribeye Steak Sandwich

Name: Ribeye Steak Sandwich with Garlic Aioli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 large yellow onion, thinly sliced; 1 tbsp butter; 1 lb bone-in ribeye steak, thick-cut; salt, to taste; black pepper, to taste; 1 tbsp olive oil; 1/2 cup mayonnaise; 2 cloves garlic, minced; 1 tbsp lemon juice; 2 ciabatta rolls; Lettuce leaves

This ribeye steak sandwich features a thick-cut, pan-seared bone-in ribeye topped with sweet caramelized onions and tangy garlic aioli on toasted ciabatta. The homemade aioli and caramelized onions elevate this from a simple steak sandwich to a restaurant-quality meal.

🌍American 🏷️Ribeye steak sandwich 🏷️Steak sandwich 🏷️Ribeye 🏷️Caramelized onions Garlic aioli

🏷️

🏷️Sandwich

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dinnerin321onTikTok

Total

35 min

Servings

2

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

1 large yellow onion, thinly slicedoptional
1 tbsp butteroptional
1 lb bone-in ribeye steak, thick-cut
salt, to taste
black pepper, to taste
1 tbsp olive oil
1/2 cup mayonnaise
2 cloves garlic, minced
1 tbsp lemon juice
2 ciabatta rolls
Lettuce leaves

11 Ingredients

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Instructions

1
Thinly slice the onion. In a skillet over medium heat, melt the butter. Add the onions and cook, stirring occasionally, for 20-25 minutes until deeply caramelized.
2
While the onions cook, season the ribeye steak generously on all sides with salt and pepper.
3
Heat olive oil in a cast iron skillet over medium-high heat. Once hot, carefully place the steak in the skillet.
4
Sear the steak for 4-5 minutes per side for medium-rare, or to your desired doneness. Use tongs to sear the fat cap as well.
5
Remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes.
6
While the steak rests, prepare the garlic aioli. In a small bowl, combine the mayonnaise, minced garlic, lemon juice, salt, and pepper. Stir until well combined.
7
Slice the rested steak thinly against the grain.
8
Split and toast the ciabatta rolls.
9
To assemble the sandwiches, spread a generous amount of garlic aioli on both halves of the toasted rolls.
10
Layer the sliced steak on the bottom bun, followed by the caramelized onions and lettuce leaves.
11
Place the top bun on the sandwich and serve immediately.

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Tips & Notes

Pro tips

Slice the onions thin and use medium heat with butter to coax out natural sugars slowly—this prevents burning while deepening caramelization.
Pat the ribeye dry before searing to develop a proper crust; skip this and steam forms instead of browning.
Toast the ciabatta rolls cut-side down in the pan after cooking the steak to add texture and prevent sogginess.
Rest the cooked steak 3–5 minutes before slicing against the grain to preserve tenderness and retain interior juices.

Substitutions

Mayonnaise → Greek yogurt (tangier aioli, lighter option)
Ciabatta rolls → sourdough or brioche buns (ciabatta's structure holds up best to juicy fillings)
Bone-in ribeye → boneless ribeye or ny strip (slightly shorter sear time, same flavor profile)