Ribeye Melt Recipe

Heat a large skillet over medium-low heat and add butter and olive oil. When butter is melted, add the thinly sliced onions and 0.25 tsp salt.

Cook onions, stirring every 3–4 minutes, for 20–25 minutes until they are soft and golden. If they start to stick, reduce heat slightly and stir more frequently.

About 5 minutes before onions are done, sprinkle 0.5 tsp sugar over them and stir to help with browning. Add 1 tsp balsamic vinegar, stir, and cook another 1–2 minutes. Remove from heat and set aside.

In a small bowl combine 0.5 cup mayonnaise, 2 tsp prepared horseradish, 1 tsp lemon juice, 0.5 tsp minced garlic, 2 drops hot sauce, 0.25 tsp salt, and 0.125 tsp black pepper.

Whisk until smooth and taste; adjust horseradish and lemon if you want more heat or brightness. Chill in refrigerator while preparing sandwiches.

Pat the thinly sliced ribeye dry with paper towels. Season both sides lightly with 1 tsp salt and 0.5 tsp black pepper (distributed across the meat).

Heat a heavy skillet or cast-iron pan over high heat until shimmering. Add 1 tbs vegetable oil and swirl to coat.

Working in a single layer (you may need to do this in two batches), lay the ribeye slices in the hot pan and sear 30–60 seconds per side until just browned but still tender—thin slices cook very quickly. Remove to a plate and keep warm.

Slice each ciabatta roll horizontally and butter the cut faces with 0.5 tbs butter each (use the remaining if toasting more rolls). Toast the cut sides in a clean skillet over medium heat until golden, about 1–2 minutes per side.

On the bottom half of each toasted roll, spread about 2 tbs horseradish aioli. Pile half the seared ribeye (about 6 oz) onto each sandwich bottom.

Top the hot ribeye with 2 provolone slices per sandwich (overlap as needed). Return the skillet to low heat, place the open-faced sandwich in the skillet, cover briefly with a lid or a large bowl to help cheese melt, 1–2 minutes, until cheese is softened and just melted.

Spoon a generous portion (about 0.5 cup total, 1/4 cup each) of caramelized onions over the melted provolone on each sandwich.

Add about 1 cup arugula (0.5 cup per sandwich) over the onions, then top with the ciabatta top. Press gently to settle.

If desired, return the assembled sandwich to the pan for 30 seconds per side to crisp the exterior—press with a spatula for an even crust. Remove, slice in half, and serve immediately with extra aioli on the side.