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Close-up of a juicy Garlic Butter Steak Sandwich with sliced beef, melted cheese, and herbs on toasted bread

Juicy Garlic Butter Ribeye Steak Sandwich

Indulge in the ultimate steak sandwich featuring tender, perfectly seared ribeye, smothered in rich garlic herb butter, and piled high with caramelized onions on a toasted hoagie roll. This hearty sandwich is packed with flavor and satisfying textures.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 sandwiches
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Ribeye Steak
  • 1.5 lbs Ribeye steak boneless, about 1 to 1.5 inches thick
  • 1 tbsp Olive oil
  • 1 tsp Salt coarse sea salt or kosher salt
  • 0.5 tsp Black pepper freshly ground
For the Garlic Herb Butter
  • 4 tbsp Unsalted butter melted
  • 3 cloves Garlic minced
  • 1 tbsp Fresh parsley finely chopped
  • 0.5 tsp Dried oregano
For the Caramelized Onions
  • 1 large Yellow onion thinly sliced
  • 1 tbsp Olive oil
  • 0.25 tsp Salt
For Assembly
  • 2 Hoagie rolls or crusty baguette sections
  • 2 tbsp Mayonnaise (optional)
  • 0.25 cup Provolone cheese shredded or sliced (optional)
  • 0.25 cup Arugula or spinach (optional)

Equipment

  • Cast iron skillet
  • Tongs
  • Cutting board
  • Sharp knife
  • Small Bowl
  • Spatula
  • Meat thermometer (optional)

Method
 

Prepare the Steak
  1. Pat the ribeye steak dry thoroughly with paper towels. Season generously on all sides with salt and freshly ground black pepper. Let the steak rest at room temperature for at least 15-20 minutes while you prepare other ingredients.
Make the Garlic Herb Butter
  1. In a small bowl, combine the melted butter, minced garlic, finely chopped fresh parsley, and dried oregano. Stir well and set aside.
Caramelize the Onions
  1. Heat 1 tablespoon of olive oil in a medium skillet over medium-low heat. Add the thinly sliced yellow onion and a pinch of salt. Cook, stirring occasionally, for 15-20 minutes, or until the onions are deeply golden brown and softened. Remove from heat and set aside.
Cook the Ribeye Steak
  1. Heat a large cast iron skillet over high heat until it's smoking hot (about 3-5 minutes). Add 1 tablespoon of olive oil to the hot skillet, ensuring it coats the bottom.
  2. Carefully place the seasoned ribeye steak in the hot skillet. Sear for 2-4 minutes per side for medium-rare, or longer for desired doneness. For medium-rare (internal temperature 130-135°F), aim for a total of 6-8 minutes, flipping halfway. Use a meat thermometer to check for accuracy.
  3. During the last minute of cooking, pour the garlic herb butter over the steak, spooning it over the top as it melts and sizzles.
  4. Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes. This is crucial for juicy steak.
Toast the Rolls & Assemble
  1. While the steak rests, lightly butter or toast the hoagie rolls in the same skillet over medium heat for 1-2 minutes until golden, or toast them under a broiler.
  2. Slice the rested ribeye steak against the grain into thin strips.
  3. Spread mayonnaise (if using) on the toasted hoagie rolls. Layer with a handful of arugula or spinach (if using), then generously pile on the sliced ribeye steak.
  4. Top the steak with the caramelized onions. If using provolone, melt it over the steak and onions briefly in the warm skillet before assembling, or under the broiler.
  5. Serve immediately and enjoy your Juicy Garlic Butter Ribeye Steak Sandwich!

Notes

For best results, use a high-quality ribeye steak. Always let your steak rest after cooking to allow the juices to redistribute, ensuring a tender and juicy result. Adjust cooking times for steak doneness to your preference: Rare: 120-125°F, Medium-Rare: 130-135°F, Medium: 140-145°F, Medium-Well: 150-155°F, Well-Done: 160°F+. Any leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.