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Ciabatta Steak Sandwich

A juicy and flavorful ribeye steak sandwich layered on toasted ciabatta bread, topped with creamy garlic aioli, sweet caramelized onions, and fresh arugula—a hearty, gourmet bite in every mouthful.
Print Recipe
Servings: 3

Ingredients

  • 1 ribeye steak
  • Ciabatta bread
  • 2 onions
  • 5 cloves garlic
  • 3/4 cup mayonnaise
  • 1/4 cup olive oil
  • 1 tbsp lemon juice
  • Salt
  • Pepper
  • Onion powder
  • Arugula

Instructions

  • Caramelized Onions:
  • Slice two whole onions. Drizzle olive oil into a pan and add the onions.
  • Cook low and slow, stirring every few minutes.
  • After about 15 minutes, the onions will begin to turn golden.
  • Continue stirring for an additional 30–45 minutes to prevent burning.
  • You can add a pinch of salt during the last few minutes, or a splash of water to help them become jammy.
  • Garlic Aioli:
  • Smash 5 cloves of garlic with a bit of salt.
  • Add the garlic, mayonnaise, olive oil, and a little more salt.
  • Blend everything together until smooth. Set aside in the fridge.
  • Steak:
  • Preheat the oven to 250°F (120°C).
  • In a small bowl, combine salt, pepper, and onion powder. Mix well.
  • Generously season the steak on all sides.
  • Place the steak on a rack and bake for 20–25 minutes, or until the internal temperature reaches 110–115°F.
  • Remove the steak from the oven.
  • Heat a cast iron pan and sear the steak for 2–3 minutes per side (time will vary depending on thickness).
  • Sear the edges for 1 minute.
  • Remove from the pan and let it rest.
  • Slice the steak into pieces.
  • Toasting the Bread:
  • Add butter and olive oil to a pan.
  • Slice the ciabatta bread and toast until golden brown.
  • Assemble the Sandwich:
  • Spread the garlic aioli on the toasted bread.
  • Add the caramelized onions.
  • Top with sliced steak.
  • Add arugula.
  • Finish with the top slice of bread.
  • Enjoy!