Description
These Grilled Steak Sandwiches feature tender ribeye steak grilled to perfection, complemented by smoky grilled onions and fresh arugula, all layered inside toasted rustic rolls spread with a flavorful homemade garlic aioli. Ready in just 25 minutes, this recipe is perfect for a quick, satisfying meal that combines robust grilled flavors with creamy, tangy accents.
Ingredients
For the Steak and Sandwiches
- 1 1/2 lb ribeye steak (NY strip can be substituted)
- 2 Tbsp extra virgin olive oil, divided
- Kosher salt and pepper, to taste
- 1 large onion, peeled and sliced into rounds
- 4 rustic rolls (round or long)
- 2 handfuls baby arugula
For the Easy Garlic Aioli
- 1/2 cup mayonnaise
- 1 clove garlic, finely minced or pressed (1 large clove or 2 small)
- 1 tsp Dijon mustard
- 2 tsp lemon juice
- 1 tsp Worcestershire sauce
- Kosher salt and pepper, to taste
Instructions
- Prepare the Steak: Allow the ribeye steak to sit at room temperature for about 20 minutes to ensure even cooking. Brush both sides of the steak with 1 tablespoon of extra virgin olive oil, then season generously with kosher salt and freshly ground black pepper.
- Grill the Steak: Preheat your grill to high heat. Place the steak on the grill and cook for about 3 minutes on each side for medium rare doneness. Once grilled, remove the steak and let it rest on a plate for a few minutes to retain its juices before slicing thinly against the grain.
- Grill the Onions: Brush the onion slices with the remaining 1 tablespoon of olive oil and season with salt and pepper. Place the onions on the grill and cook until they are softened and have a nice browned color, flipping once to cook both sides evenly.
- Toast the Rolls: Slice the rustic rolls in half and place them cut-side down on the grill. Toast until golden and slightly crisp to add texture and flavor to the sandwich.
- Make the Garlic Aioli: In a small bowl, whisk together the mayonnaise, finely minced garlic, Dijon mustard, lemon juice, and Worcestershire sauce. Season with kosher salt and pepper to taste, mixing until smooth and creamy.
- Assemble the Sandwiches: Spread a generous amount of the garlic aioli on both halves of the toasted rolls. Layer the sliced steak, grilled onions, and a handful of fresh baby arugula onto the bottom half of each roll. Top with the other half and serve immediately to enjoy the warm, juicy flavors.
Notes
- Allowing the steak to rest after grilling is crucial for juicy, tender slices.
- You can substitute ribeye with NY strip steak based on preference or availability.
- Make sure the grill is properly preheated to achieve a nice sear on the steak and onions.
- If a grill is unavailable, a grill pan or cast iron skillet can be used as an alternative.
- The garlic aioli can be made ahead and refrigerated for up to 2 days to enhance flavors.
