Shaved Ribeye Steak Sandwich* Recipe

Inspired by Fresko

Time45m

Serves2

cheddar, sweet onion, chimichurri, tomatoes, ciabatta bread

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Ingredients

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1
Prepare the Ribeye Steak
Season the ribeye steak with salt and black pepper on both sides. Allow it to sit at room temperature for about 30 minutes.
2
Slice the Vegetables
Thinly slice the sweet onion and tomatoes. Set aside.
3
Make Chimichurri Sauce (if not using store-bought)
Combine chopped parsley, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes in a bowl. Mix well and set aside.

4
Cook the Ribeye Steak
Heat a skillet or grill over medium-high heat. Once hot, add the ribeye steak and cook for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Remove from heat and let it rest for 5 minutes.
5
Shave the Steak
Using a sharp knife, shave the ribeye steak into thin slices.
6
Sauté the Onions
In the same skillet, add a little olive oil if needed, and sauté the sliced onions until they are soft and caramelized, about 5-7 minutes.

7
Assemble the Sandwich
Slice the ciabatta bread in half. Layer the shaved ribeye steak on the bottom half, followed by the sautéed onions, sliced tomatoes, and cheddar cheese. Drizzle chimichurri sauce over the top.
8
Finish and Serve
Place the top half of the ciabatta bread on the sandwich. Optionally, you can toast the sandwich on a skillet or grill for a couple of minutes to melt the cheese. Slice in half and serve immediately.