Ribeye Old Fashion Recipe

Prep the ribeye

Trim excess fat from the ribeye if desired. Slice the ribeye thinly across the grain into 1/8–1/4-inch slices. Pat the slices dry with paper towel.

Season steak slices

Place the sliced ribeye in a bowl. Toss with 1 tablespoon olive oil, minced garlic, oregano, 3/4 teaspoon kosher salt and 3/4 teaspoon black pepper (reserve remaining salt and pepper for finishing). Let sit at room temperature for 10 minutes to absorb flavors.

Cook steak

Heat a large skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add remaining 1 tablespoon olive oil. Working in a single layer (you may need to do this in two batches), sear the steak slices 1–2 minutes per side until browned and just cooked through (for thin slices). Remove cooked slices to a warm plate and tent with foil.

Warm and toast roll

Slice the roll lengthwise, leaving a hinge if desired. Spread butter evenly on cut sides. Place roll, buttered-side down, in the hot skillet and toast 1–2 minutes until golden. Remove from pan.

Assemble sandwich

If using mayonnaise, stir the mayonnaise with 1 teaspoon red wine vinegar (or a splash of pepper pickling liquid) and spread evenly on the roll interior. Layer half of the provolone on the bottom half of the roll. Pile the hot ribeye slices over the cheese so residual heat starts to melt it. Top with remaining provolone slices.

Add peppers and tomatoes

Place 1 cup of drained hot cherry peppers (or sweet peppers) over the steak and cheese. Slice the tomato into 1/4-inch rounds and add 3–4 slices on top of the peppers. Sprinkle the reserved 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and the optional red pepper flakes over the tomato to taste.

Melt cheese and finish

Return the assembled sandwich (open-faced) to the skillet over low heat and cover with a lid for 1–2 minutes until the provolone is fully melted. Alternatively, place under a broiler for 1–2 minutes—watch carefully to avoid burning.

Serve

Close the sandwich, press gently, slice in half if desired, and serve immediately while hot. Provide extra pickled peppers at the side if desired.

All seasoning and aromatics are used during the steak seasoning step and final finishing step. The garlic, oregano, salt and pepper are mixed into the olive oil and tossed with the sliced ribeye before searing. Red pepper flakes are optional and sprinkled over the tomato at assembly.

Butter is used to toast the roll in the skillet. Mayonnaise mixed with a splash of vinegar (or pepper liquid) is optional and spread on the roll before layering. Excess pickling liquid can be used to brighten mayonnaise or drizzle lightly over the completed sandwich.