Grilled Steak Panini Recipe
Thinly sliced Ribeye, caramelized onions, tomatoes and mozzarella cheese, with a pesto aioli. Served with long hot pepper.
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Ingredients
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Steak and Vegetables
Cheese and Condiments
Bread
Seasoning
Method
Prep the Steak
- 1
Season and Cook the Ribeye
Rub the ribeye steak with olive oil, salt, and black pepper. Preheat your grill or grill pan over medium-high heat. Grill the steak for about 4-5 minutes on each side for medium-rare, or until your desired doneness is achieved. Remove from grill and let it rest for 5 minutes before slicing thinly.
Caramelize the Onions
- 2
Cook the Onions
Slice the onion thinly. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until they are golden brown and caramelized, about 15-20 minutes. Remove from heat.
Assemble the Panini
- 3
Spread the Pesto Aioli
In a small bowl, combine the mayonnaise and pesto. Mix well to create the pesto aioli. Spread the pesto aioli on one side of each slice of ciabatta bread.
- 4
Layer the Ingredients
On the non-spread side of one slice of bread, layer the sliced ribeye, caramelized onions, sliced tomato, and mozzarella cheese. Top with the other slice of bread, pesto aioli side down.
Grill the Panini
- 5
Grill the Sandwich
Heat a panini press or grill pan over medium heat. Place the assembled sandwich in the press or pan, and grill for about 4-5 minutes, or until the bread is golden brown and the cheese has melted. If using a grill pan, press down with a spatula to ensure even grilling.
Serve
- 6
Plate and Enjoy
Remove the panini from the heat, slice in half, and serve with the long hot pepper on the side. Enjoy your delicious grilled steak panini!