Steak Sandwich with Creamy Herb Sauce
Steak Sandwich with Creamy Herb Sauce
Ingredients
For the Steak
- 1 1/2 pounds ribeye steak, about 1-inch thick
- 1 tablespoon coarse salt, or as needed
- 1 teaspoon freshly ground black pepper, or as needed
- 2 tablespoons olive oil
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
For the Creamy Herb Sauce
- 1/4 cup fresh parsley, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 lemon, juiced
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
For Assembly
- 1 ciabatta loaf, or similar Italian bread, about 12-14 inches long
- 8 ounces provolone cheese, sliced
- 2 cups fresh arugula
Instructions
- 1
Pat the ribeye steak dry with paper towels. Season generously on both sides with coarse salt and freshly ground black pepper.
⏱️ 3 min
- 2
In a small glass bowl, combine the finely chopped fresh parsley, minced garlic cloves, and red pepper flakes. Squeeze the juice from half a lemon into the bowl, then add 1 tablespoon of olive oil. Stir the mixture with a fork. Add the mayonnaise and stir until well combined and creamy.
⏱️ 7 min
- 3
Heat a large non-stick pan or cast-iron skillet over medium-high heat. Add 2 tablespoons of olive oil to the hot pan. Once the oil shimmers, carefully place the seasoned steak in the pan. Sear for 3-4 minutes until a deep brown crust forms.
⏱️ 4 min
- 4
Flip the steak. Add the fresh rosemary and thyme sprigs to the pan around the steak. Continue to cook, basting the steak with the pan juices and herbs using tongs, for another 3-5 minutes for medium-rare, or until desired doneness. Remove the cooked steak from the pan and let it rest on a wooden cutting board for 10 minutes.
⏱️ 8 min
- 5
While the steak rests, preheat your oven to 375°F (190°C) or preheat your broiler. Slice the ciabatta loaf lengthwise into two halves. Place the bread halves on a baking sheet. Top each bread half with an even layer of sliced provolone cheese.
⏱️ 5 min•🌡️ 375
- 6
Place the baking sheet into the preheated oven or under the broiler until the cheese is melted and bubbly, about 3-5 minutes. Keep a close eye on it to prevent burning if broiling.
⏱️ 4 min•🌡️ 375
- 7
Slice the rested steak against the grain into thin strips. Arrange the sliced steak on top of the melted cheese on one half of the bread.
⏱️ 3 min
- 8
Spoon the prepared creamy herb sauce generously over the sliced steak. Top with a generous amount of fresh arugula. Place the other half of the bread on top to complete the sandwich. Cut the assembled sandwich into individual portions for serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Sandwich with Creamy Herb Sauce
For the Steak
- 1 1/2 pounds ribeye steak, about 1-inch thick
- 1 tablespoon coarse salt, or as needed
- 1 teaspoon freshly ground black pepper, or as needed
- 2 tablespoons olive oil
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
For the Creamy Herb Sauce
- 1/4 cup fresh parsley, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 lemon, juiced
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
For Assembly
- 1 ciabatta loaf, or similar Italian bread, about 12-14 inches long
- 8 ounces provolone cheese, sliced
- 2 cups fresh arugula
Instructions
- 1
Pat the ribeye steak dry with paper towels. Season generously on both sides with coarse salt and freshly ground black pepper.
⏱️ 3 min - 2
In a small glass bowl, combine the finely chopped fresh parsley, minced garlic cloves, and red pepper flakes. Squeeze the juice from half a lemon into the bowl, then add 1 tablespoon of olive oil. Stir the mixture with a fork. Add the mayonnaise and stir until well combined and creamy.
⏱️ 7 min - 3
Heat a large non-stick pan or cast-iron skillet over medium-high heat. Add 2 tablespoons of olive oil to the hot pan. Once the oil shimmers, carefully place the seasoned steak in the pan. Sear for 3-4 minutes until a deep brown crust forms.
⏱️ 4 min - 4
Flip the steak. Add the fresh rosemary and thyme sprigs to the pan around the steak. Continue to cook, basting the steak with the pan juices and herbs using tongs, for another 3-5 minutes for medium-rare, or until desired doneness. Remove the cooked steak from the pan and let it rest on a wooden cutting board for 10 minutes.
⏱️ 8 min - 5
While the steak rests, preheat your oven to 375°F (190°C) or preheat your broiler. Slice the ciabatta loaf lengthwise into two halves. Place the bread halves on a baking sheet. Top each bread half with an even layer of sliced provolone cheese.
⏱️ 5 min•🌡️ 375 - 6
Place the baking sheet into the preheated oven or under the broiler until the cheese is melted and bubbly, about 3-5 minutes. Keep a close eye on it to prevent burning if broiling.
⏱️ 4 min•🌡️ 375 - 7
Slice the rested steak against the grain into thin strips. Arrange the sliced steak on top of the melted cheese on one half of the bread.
⏱️ 3 min - 8
Spoon the prepared creamy herb sauce generously over the sliced steak. Top with a generous amount of fresh arugula. Place the other half of the bread on top to complete the sandwich. Cut the assembled sandwich into individual portions for serving.
⏱️ 4 min