Elevate your sandwich game with this Next-Level Steak Sandwich! Juicy ribeye steak, caramelized veggies, and optional melted cheese, all packed between slices of your favorite bread.
Author:Munch Twist
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:2 servings 1x
Category:Lunch
Method:No bake
Cuisine:American
Ingredients
Scale
2 ribeye steaks
Salt and pepper, to taste
2 tbsp olive oil
4 slices of bread
Butter or mayonnaise, for spreading
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
100g mushrooms, sliced
2 garlic cloves, minced
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
Handful of rocket leaves or baby spinach
Sliced cheese (optional)
Instructions
Season the steaks generously with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the steaks and cook to your desired doneness, about 3-4 minutes per side for medium-rare. Remove the steaks from the pan and let them rest on a cutting board.
In the same pan, add the remaining tablespoon of olive oil. Add the sliced red onion, red bell pepper, and mushrooms. Cook until softened and lightly caramelized, about 5-7 minutes. Add minced garlic to the pan and cook for another minute until fragrant. Stir in Worcestershire sauce and balsamic vinegar. Cook for a couple of minutes until the vegetables are coated and the liquid has reduced slightly. Remove from heat.
Slice the steaks thinly against the grain. Spread butter or mayonnaise on one side of each slice of bread. Place a layer of rocket leaves or baby spinach on the bread slices. Top with sliced steak, followed by the cooked vegetables. Add cheese slices if using. Close the sandwiches with the remaining slices of bread, buttered side out.
Heat a clean frying pan over medium heat. Place the assembled sandwiches in the pan and cook for 2-3 minutes on each side until the bread is toasted and the cheese (if using) is melted. Remove from the pan, slice in half if desired, and serve hot.