Grilled Ribeye Steak Sandwich Recipe

Marinate steak

Pat the ribeye dry with paper towels. In a shallow bowl or dish combine 2 tbs olive oil, Worcestershire sauce, 1 tsp lemon juice, 1 minced garlic clove, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Add the steak and turn to coat both sides. Cover and refrigerate for 30–60 minutes (or up to 2 hours). Remove from refrigerator 20 minutes before grilling to bring to near room temperature.

Preheat grill or skillet

Preheat a grill or heavy skillet (cast iron) to medium-high heat (about 450°F/230°C surface). If using a grill, oil the grates lightly to prevent sticking.

Grill the steak

Place the ribeye on the hot grill or skillet. Cook for about 4–5 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), or 5–6 minutes per side for medium. Adjust time for thickness. Avoid moving the steak while searing to develop a good crust.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes. Slice thinly against the grain into 1/8–1/4 inch slices and set aside. Reserve any juices on the cutting board to drizzle on sandwich if desired.

While the steak rests, heat 1 tsp olive oil and 1 tbs butter in a large skillet over medium heat. Add the thinly sliced onion, red and green bell peppers. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, for 8–12 minutes until vegetables are softened and edges are lightly caramelized. If they brown too quickly, reduce heat to medium-low. Keep warm.

In a small bowl combine 1/2 cup mayonnaise, 1 minced garlic clove, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and taste-adjust seasoning. Refrigerate until assembly. (Can be made ahead.)

Toast the rolls: spread 1 tbs butter cut-side down in a skillet over medium heat. Place split rolls butter-side down and toast until golden and crisp, about 2 minutes. Remove from heat.

Build the sandwich: Spread a generous layer (about 1–2 tbs) of garlic aioli on both toasted roll interiors. Pile sliced ribeye onto the bottom halves. Top with a heaping portion of sautéed peppers and onions. Place 2 slices of pepper jack cheese on each sandwich. If you prefer the cheese melted, return assembled open sandwiches to the skillet or under a broiler for 30–60 seconds until cheese softens and melts.

Finish and serve: Close the sandwiches, press gently, and slice in half if desired. Sprinkle chopped parsley over the peppers for garnish if using. Serve immediately with any reserved steak juices drizzled over the meat, and condiments or sides of choice.