Ribeye Steak Sandwich

Grilled rib eye steak, fresh peppery arugula and a creamy caper sauce sandwiched between a toasted ciabatta roll.

Course Main Dishes

Cuisine American

Keyword 4th of July Recipes, arugula, beef, capers, grill, mayonaise, rib eye steak, sandwich, steak

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 735kcal

Preheat your grill.
Season both sides of the steak with the granulated garlic and salt and pepper.
Once your grill has heated, cook steak about 7 minutes per side. Remove from heat and let rest 10 minutes before slicing, steak will be medium. After it has rested, slice into 1/4 inch slices.
While your steak is resting, slice your ciabatta rolls in half, and place them on the grill to get toasted, about 2 minutes.
Mix together mayonnaise, sour cream, garlic, pepper and capers.
To assemble the sandwiches, place the sliced steak on the bottom slice of ciabatta bread, top with a handful of arugula and liberally spread some of the caper cream sauce on the top slice of the bread. Serve.

It is important to let the steak rest for at least 10 minutes so that the juices redistribute.

If you cannot find ciabatta rolls use another roll that has a hard crust.