Steak Sandwich Recipe

Bring steak to room temperature

Remove the Wagyu ribeye from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature for even cooking.

Season

Pat the steak dry with paper towel. Sprinkle kosher salt and freshly ground black pepper evenly on both sides. Press gently so it adheres.

Sear

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add neutral oil and swirl to coat. Place the steak in the pan and sear, undisturbed, for 2–3 minutes until a brown crust forms.

Finish with butter and aromatics

Reduce heat to medium-high. Add butter, smashed garlic cloves, and thyme sprigs. Tilt the pan and spoon the melted butter and aromatics over the steak (basting) for 1–2 minutes. Flip and baste the other side for 1–2 minutes, or until internal temperature reaches 125–130°F for medium-rare (adjust to desired doneness).

Rest and slice

Transfer the steak to a cutting board and let rest for 8–10 minutes. Slice thinly against the grain into pieces about 1/8–1/4 inch thick for sandwiches.

While the steak rests (or before cooking the steak), heat a skillet over medium heat and add olive oil. Add thinly sliced onion and cook, stirring occasionally, until softened, about 6–8 minutes. Add sliced red bell pepper, salt, and sugar and continue to cook until onions are deeply golden and peppers are tender, another 6–8 minutes. Remove from heat and keep warm.

Make the spread

In a small bowl mix mayonnaise, Dijon mustard, and prepared horseradish until smooth. Taste and adjust proportions to preference.

Prepare rolls

Split the ciabatta rolls and lightly butter the cut sides. Toast the cut sides in a hot skillet or under a broiler until golden and crisp, about 1–2 minutes.

Assemble base: Spread about 1 to 1 1/2 tablespoons of the mayonnaise mixture on each bottom roll.

Layer sliced Wagyu evenly over the spread on the bottom roll. If using, lay 1 slice of provolone or cheddar over the warm steak so it softens. Top with a spoonful of caramelized onions and peppers, then add a handful of arugula or baby spinach.

Brush or spread a little mayo mixture on the top roll and place it on the sandwich. Press gently to compact.

Serve immediately while steak is warm. Optionally slice the sandwich in half and secure with a toothpick. Provide extra horseradish or mustard on the side.