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Ribeye steak sandwich with melted provolone, caramelized onions, and arugula in a toasted ciabatta roll.

Ribeye Steak Sandwich Recipe That'll Win Your Weekend Lunch Plans

Kathleen ron
This ribeye steak sandwich is juicy, cheesy, packed with flavor, and ridiculously satisfying. Made with tender, perfectly seared ribeye, caramelized onions, melty provolone, and a zesty homemade sauce—all layered on a toasted artisan roll. It’s the ultimate lunch upgrade.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course lunch, Main Course, Sandwiches
Cuisine American, American, Comfort Food, Steakhouse Style
Servings 3 people
Calories 620 kcal

Ingredients
  

  • 1 lb ribeye steak 1-inch thick, well-marbled
  • 1 –2 large sweet onions thinly sliced
  • 2 tbsp butter divided
  • 1 tbsp olive oil divided
  • Salt and black pepper to taste
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika
  • 2 –3 slices provolone cheese or cheese of choice
  • 2 crusty sandwich rolls ciabatta, sourdough, or baguette
  • Handful of baby arugula or spinach optional

For the Sauce:

  • ¼ cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 garlic clove finely minced
  • 1 tsp lemon juice

Instructions
 

Prep the Ribeye

  • Bring steak to room temperature for 30 minutes.
  • Pat dry and season both sides with salt, pepper, garlic powder, and paprika.

Sear the Steak

  • Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat.
  • Sear ribeye 3–4 minutes per side (for medium-rare).
  • Transfer to a plate and let rest for 5–7 minutes before slicing against the grain.

Caramelize the Onions

  • In the same skillet, reduce heat to medium-low.
  • Add 1 tbsp butter and sliced onions. Sprinkle with a pinch of salt.
  • Cook, stirring occasionally, for 20–25 minutes until golden and soft.
  • Optional: add 1 tsp brown sugar or splash of balsamic for extra flavor.

Make the Sauce

  • Mix mayo, Dijon, Worcestershire, garlic, and lemon juice in a small bowl.
  • Chill until ready to use.

Toast the Bread

  • Slice rolls and brush insides with butter or olive oil.
  • Toast in skillet or oven until lightly golden.

Assemble the Sandwich

  • Spread sauce on toasted bread.
  • Layer with sliced ribeye, caramelized onions, and provolone.
  • Optional: add arugula or baby spinach.
  • Close sandwich and serve warm.

Notes

  • Swap ribeye with sirloin or flank steak if needed.
  • Try blue cheese, cheddar, or mozzarella for different flavor profiles.
  • Add mushrooms, roasted peppers, or fried egg for variation.
  • Store cooked components separately in the fridge for up to 3–4 days.

Notes

Nutrition (Per Serving, Estimated)
Calories: 620 | Protein: 35g | Fat: 42g | Carbs: 28g | Fiber: 2g | Sugar: 6g
Keyword ribeye steak sandwich