A great sandwich doesn’t have to be complicated - the simplicity doesn’t matter as long as the ingredients are high quality. That’s what really makes the difference here. For this recipe, using Prime ribeye steaks from The Bearded Butcher Meat Shop takes things to another level. When you start with well-marbled, flavorful beef and build around it with fresh, simple ingredients, you end up with a steak sandwich that speaks for itself.
Ingredients:
For the Sandwich:
- 2 lbs Prime Ribeye Steak
- 1/2 Tbsp of The Bearded Butcher Bold Seasoning Blend
- 1/2 Tbsp of the Bearded Butcher Black Seasoning Blend
- 2 Tbsp Garlic Aioli (store-bought or homemade)
- 1 Baguette, Sliced into Sandwich Portions
- Grated Pecorino Romano Cheese
- Thinly Sliced Provolone Cheese
- Homemade Chimichurri (recipe below)
- Sauteed Onions
- Fresh Arugula
- Avocado Oil (for drizzling)
Garlic Aioli Ingredients:
- 1/2 Cup Mayonnaise
- 1 Clove Garlic, Minced
- 1 tsp Fresh Lemon Juice
Instructions: Mix all ingredients in a small bowl until smooth. Refrigerate until Ready to use.
Homemade Chimichurri:
- 1/2 Cup Extra Virgin Olive Oil
- 2 Tbsp Red Wine Vinegar
- 1/2 Cup Fresh Parsley, Finely Chopped
- 2 Garlic Cloves, Minced
- 2 Tbsp Red Chiles, Finely Chopped
- 2 Tbsp Fresh Oregano, Finely Chopped
- 1 Shallot, Minced
- 1/2 tsp of The Bearded Butcher Bold Seasoning Blend
Instructions: Finely mince all ingredients and combine in a bowl. Stir well and let sit for at least 10-15 minutes to allow flavors to develop.
Preparation
- Season the Steak: Pat the ribeye steaks dry, then season evenly with both seasoning blends. Lightly drizzle with avocado oil to prevent sticking.
- Sauté the Onions: In a skillet over medium heat, melt a tablespoon of butter. Add sliced onions and sauté until soft and caramelized. Season with a sprinkle of The Bearded Butcher Bold and Black Blend for extra flavor.
- Prep the Bread & Greens: Slice and toast the baguette until lightly crisp. Spread a thin layer of garlic aioli on each piece. In a bowl, toss arugula with a drizzle of avocado oil and a pinch of salt.
- Grill the Steaks: Preheat your grill to medium-high heat. Grill the steaks to your preferred doneness, allowing a nice crust to develop. Remove from the grill and let rest for 5-10 minutes before slicing thinly against the grain.
Assembly
- Start with toasted baguette halves spread with garlic aioli.
- Add grated Pecorino Romano and slices of provolone. Toast briefly until the cheese melts.
- Layer sauteed onions over the melted cheese.
- Add sliced ribeye steak.
- Spoon chimichurri generously over the steak.
- Top with dressed arugula.
- Close the sandwich and serve immediately.
Serving Notes
This sandwich is perfect for backyard cookouts, camping trips, or a hearty lunch. The combination of rich steak, vibrant chimichurri, and creamy aioli makes the perfect balance for each bite.
For the best results, use high-quality steak - well-marbled ribeye delivers the ideal balance of tenderness and flavor.
Enjoy fresh and warm!
From the perfectly grilled ribeye to the fresh chimichurri and toasted bread, everything comes together in a way that feels effortless but tastes incredible. It’s the kind of meal you’ll want to make again, whether you’re cooking for yourself or sharing it with others.
