This ribeye steak sandwich combines a perfectly seared Wagyu ribeye with slow-cooked caramelized onions and spicy sriracha mayo on a crisp baguette. The contrast of tender beef, sweet onions, and heat-forward mayo delivers restaurant-quality flavor in a handheld format.
Delivery in as fast as one hour.*
Prices vary by store
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Season the ribeye steak generously with salt on all sides, then pat it completely dry with a paper towel.
Preheat a pan over high heat. Once hot, add olive oil.
Carefully place the steak in the pan, fat-cap down first, to render the fat. Then, sear the steak for about 1.5 minutes per side until a deep brown crust forms.
Remove the steak from the pan and place it on a wire rack to rest.
In the same pan with the rendered beef fat, add the thinly sliced onion and garlic. Season with salt.
Cook the onions over medium-low heat, stirring occasionally, until they begin to soften and caramelize.
Add the dried thyme and Worcestershire sauce to the onions. Continue to cook until they are sweet, soft, and nicely browned.
While the onions are cooking, slice the baguette in half lengthwise.
Once the steak has rested, slice it against the grain into thin strips. Sprinkle with flaky sea salt for extra flavor and texture.
To assemble the sandwich, spread sriracha mayonnaise on both halves of the baguette.
Layer a generous amount of the caramelized onions on the bottom half of the bread.
Arrange the sliced steak over the onions.
Season with freshly ground black pepper and top with a handful of lamb's lettuce.
Close the sandwich, serve immediately, and enjoy.
Store leftover steak separately from the assembled sandwich in airtight containers for up to 3 days. Reheat steak gently over low heat or in a 300°F oven to avoid drying out.
Cook the steak to medium-rare (130–135°F internal temperature) for optimal tenderness and juiciness. This prevents overcooking the delicate Wagyu while achieving a flavorful crust.
Allow 30–40 minutes of low to medium heat, stirring occasionally. Patience is key—rushing causes them to brown rather than caramelize.
Yes. Caramelize onions up to 3 days in advance, store in an airtight container in the refrigerator, and reheat gently before assembly.
New York strip, filet mignon, or a quality sirloin work well. Ribeye's marbling is ideal for this sandwich, but leaner cuts will still deliver good results.
Yes—ciabatta, sourdough, or a toasted brioche bun are good alternatives. Avoid soft bread that won't hold up to the steak's weight and juices.
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