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Shaved Teriyaki Ribeye Sandwich Recipe

Name: Willie's Grill & Icehouses SHAVED TERIYAKI RIBEYE SANDWICH Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 lb ribeye steak, thinly sliced (partially frozen for easier shaving); 2 tbs vegetable oil; 4 tbs soy sauce (reduced-sodium preferred); 2 tbs mirin; 1.5 tbs brown sugar; 1 tsp fresh ginger, grated; 1 tsp garlic, minced; 1 tsp rice vinegar; 1 tsp cornstarch; 1 tbs water (for cornstarch slurry); 0.5 tsp black pepper, freshly ground; 2 cups green cabbage, thinly shredded; 1 cup red cabbage, thinly shredded; 0.5 cup carrot, julienned or shredded; 2 tbsp green onions, thinly sliced; 3 tbs mayonnaise; 1 tsp rice vinegar; 0.5 tsp sesame oil; 0.5 tsp sugar; 0.25 tsp salt; 0.25 tsp black pepper; 0.5 cup fresh pineapple, finely diced; 2 tbsp red onion, finely diced; 1 tbsp cilantro, chopped; 1 tsp jalapeño, seeded and minced; 1 tbs lime juice (about 1 small lime); 0.25 tsp salt; 4 slices brioche Texas toast slices (thick-cut); 2 tbs unsalted butter, softened (for toasting); 2 tbs mayonnaise (optional smear)

Inspired by Willie's Grill & Icehouse

Time45m

Serves2

Shaved ribeye tossed in teriyaki sauce, with cabbage slaw, pineapple pico, served on a NEW brioche Texas Toast

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Ingredients

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Shaved Teriyaki Ribeye

1 lb ribeye steak, thinly sliced (partially frozen for easier shaving)

2 tbs Tuscany sunflower oil

4 tbs soy sauce (reduced-sodium preferred)

2 tbs Mirin

1 1/2 tbs Brown sugar

1 tsp Fresh ginger, grated

1 tsp Garlic, minced

1 tsp Rice vinegar

1 tsp Cornstarch

1 tbs water (for cornstarch slurry)

1/2 tsp Black pepper, freshly ground

Cabbage Slaw

2 cups green cabbage, thinly shredded

1 cup red cabbage, thinly shredded

1/2 cup carrot, julienned or shredded

2 tbsp green onions, thinly sliced

3 tbs Mayonnaise

1 tsp Rice vinegar

1/2 tsp Toasted sesame oil

1/2 tsp sugar

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Pineapple Pico

1/2 cup fresh pineapple, finely diced

2 tbsp red onion, finely diced

1 tbsp cilantro, chopped

1 tsp jalapeño, seeded and minced

1 tbs lime juice (about 1 small lime)

1/4 tsp Celtic sea salt

Assembly & Bread

4 slices brioche Texas toast slices (thick-cut)

2 tbs unsalted butter, softened (for toasting)

2 tbs mayonnaise (optional smear)

1 tsp toasted sesame seeds (garnish)

1 each Lime wedges (for serving)

Method

Shaved Teriyaki Ribeye

Prep and slice beef

Partially freeze the ribeye for 30–45 minutes until firm but still sliceable. Using a sharp knife, slice the steak as thinly as possible against the grain to create shaved strips. Pat the slices dry with paper towels and season lightly with 1/4 tsp black pepper.

Make teriyaki sauce

In a small bowl, whisk together soy sauce, mirin, brown sugar, grated ginger, minced garlic, rice vinegar, and remaining 1/4 tsp black pepper. In a separate small cup, combine cornstarch and 1 tablespoon water to make a slurry.

Cook and glaze

Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. Add half the shaved ribeye in a single layer (do not overcrowd) and sear for 45–60 seconds without moving to get a good edge, then toss and cook another 30–45 seconds until just browned but still tender. Remove to a warm plate and repeat with remaining ribeye. Return all cooked beef to the pan, pour the teriyaki mixture over, bring to a simmer, then stir in the cornstarch slurry. Cook 1–2 minutes until sauce thickens and coats the meat. Remove from heat and keep warm.

Cabbage Slaw

In a large bowl combine shredded green and red cabbage, julienned carrot, and sliced green onions. In a small bowl whisk together mayonnaise, rice vinegar, sesame oil, sugar, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss thoroughly to coat. Taste and adjust seasoning. Refrigerate until assembly (can be made up to 4 hours ahead).

Pineapple Pico

In a small bowl combine diced pineapple, finely diced red onion, chopped cilantro, minced jalapeño, lime juice, and 1/4 tsp salt. Stir and let sit 10 minutes to marry flavors. Taste and adjust salt or lime as needed. Keep chilled until assembly.

Assembly & Bread

Preheat a griddle or nonstick skillet over medium heat. Lightly butter one side of each brioche Texas toast slice. Place buttered-side down on the hot surface and toast until golden brown and crisp, about 2–3 minutes per side (butter the other side and toast if desired).

If using, lightly spread 1/2 tablespoon mayonnaise on the inside of each toasted slice.

Divide the cabbage slaw evenly among two bottom slices of toast (about 3/4 cup slaw per sandwich). Top the slaw with generous portions of shaved teriyaki ribeye (about 1/2 lb total per two sandwiches — 1/4 lb per sandwich). Spoon 2–3 tablespoons pineapple pico over the beef on each sandwich.

Sprinkle a pinch of toasted sesame seeds over the pico, then place the top slice of brioche. Press lightly, slice in half if desired, and serve immediately with lime wedges on the side.