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I promise you, this is the Ultimate Steak Sandwich and we’re serving it up with some summer tomatoes and an irresistible whipped ricotta that’s a must-try.
What makes this the ultimate steak sandwich? A juicy, perfectly cook ribeye steak, caramelized onions, and a really delicious chimichurri sauce. The contrast of textures and flavors makes every bite perfection.
Since the sandwich is so decadent, we pair it with a light salad of tangy tomatoes, while a drizzle of olive oil and a sprinkle of fresh herbs on a bed of whipped ricotta that’s so smooth and delicious.
Helpful Tips
- Choose the right cut of steak: For the best flavor and tenderness, opt for cuts like ribeye, flank, or sirloin. Quality matters when it comes to beef, so buy the best quality you can.
- Toast the bread: Lightly toast your bread before assembling the sandwich to create a crunchy exterior that holds up well against the juicy steak and toppings. This adds an extra layer of texture that enhances the overall experience.
- Whip the ricotta: To achieve that light and fluffy texture, blend the ricotta with a splash of olive oil and a pinch of salt until smooth. This will enhance the creaminess and flavor.
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Ultimate Steak Sandwich
This Ultimate Steak Sandwich has juicy, perfectly cook ribeye steak, caramelized onions, and chimichurri sauce paired with a light salad of tangy tomatoes and whipped ricotta topped with olive oil and fresh herbs.
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Servings: 4 Servings
Calories: 1326kcal
Ingredients
For the steak sandwich:
- 1 small onion
- 1/2 cup (118 ml) olive oil divided
- 2 tablespoons (28 g) salted butter divided
- 1 1/4 teaspoons (8 g) salt divided
- 1/2 cup (118 ml) mayonnaise
- 2 cloves garlic divided
- 1 tablespoons (15 ml) lemon juice freshly squeezed
- 1/4 cup (4 g) finely chopped parsley or cilantro
- 1 tablespoons (15 ml) red wine vinegar
- 1 small red chili
- 1/4 teaspoon (0.5 g) dried oregano
- 1/4 teaspoon (0.5 g) ground black pepper
- 1 ribeye steak about 1 pound
- 2 sandwich rolls cut in half
- 2 slices Swiss cheese
- Baby arugula
For the tomatoes & whipped ricotta:
- 1/4 cup (59 g) shelled salted, roasted pistachios
- 16 ounces (454 g) whole milk ricotta
- 4 tablespoons (59 ml) extra-virgin olive oil divided
- 1 teaspoon (6 g) salt divided
- 1 teaspoon (2 g) ground black pepper divided
- 1 baguette for serving
- 8 small campari tomatoes or 20 cherry tomatoes, if preferred
- Fresh basil chopped
Instructions
For the steak sandwich:
- Cut onions in half. Slice into strips about 1/4″ wide.
- Place the onion in a large skillet and cover with 1/4” of water. Bring to a boil and cook until the water has almost evaporated.
- Reduce the heat to medium low. Add 1 tablespoon of the olive oil and 1 tablespoon of butter to the pan. Saute the onions on a low heat for about 10 minutes, until they are reduced and starting to caramelize.
- To make the aioli, mix together mayonnaise, garlic, and lemon juice in a small bowl.
- To make the chimichurri, add parsley or cilantro, 1/4 cup olive oil, red wine vinegar, a red chili, oregano, 1/4 teaspoon of salt, and pepper to a chopper or food processor. Blend until nearly smooth.
- Preheat a grill pan to high heat.
- Brush the steak on both sides with the remaining olive oil. Season with remaining salt and ground black pepper.
- Place steaks on the grill. Sear for 3-5 minutes per side, depending on thickness. Test with an instant read meat thermometer and remove the steak when it reaches 125°-130° F (45°-50 °C)for medium rare (or your preferred doneness). Rest the steak for 10 minutes before slicing against the grain.
- Meanwhile, butter the rolls and set them on the grill for 2-3 minutes. Transfer to a plate.
- Spoon a generous amount of aioli on each side of the roll. On the bottom half of the roll, spread the steak out along the roll and top with caramelized onion and a slice of Swiss cheese. Set the bottom half on a baking sheet and put it in the oven on broil for 2-3 minutes, just to melt the cheese on top.
- Remove from the oven. Top with arugula, chimichurri, and the top bun. Enjoy.
For the tomatoes & whipped ricotta:
- Add the pistachios to a food processor or mini chopper. Pulse until finely chopped with a few chunks. Set aside.
- Add the ricotta, olive oil, and 1/4 teaspoon of the salt to the food processor. Blend until smooth. Taste and adjust the seasoning, if necessary. Set aside.
- Cut the baguette into slices. Place them on a baking sheet. Drizzle evenly with 1 tablespoon of the olive oil, and 1/2 teaspoon of the salt and pepper.
- Slice the tomatoes in half. Drizzle on 1 tablespoon of the olive oil and 1/4 teaspoon of the salt and pepper.
- Preheat grill to 400° F(200°C). Brush the grill grates clean and spray them with cooking oil.
- Add the baguette and tomato slices to the grill and cook for about 2 minutes per side for both. Try to get some grill marks on the tomatoes before they are overcooked and start to fall apart.
- Spoon the ricotta mixture onto a serving platter and spread it out with the back of a spoon, forming peaks and valleys.
- Drizzle the remaining olive oil onto the ricotta.
- Sprinkle with the pistachios (use as many as you see fit and hold back the remaining to sprinkle on again once the original supply is depleted).
- Pile the tomatoes on top. Sprinkle on the basil. Serve with the baguette.
Video
Nutrition
Calories: 1326kcal | Carbohydrates: 69g | Protein: 40g | Fat: 101g | Saturated Fat: 28g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 46g | Trans Fat: 0.3g | Cholesterol: 127mg | Sodium: 2229mg | Potassium: 1114mg | Fiber: 6g | Sugar: 17g | Vitamin A: 3008IU | Vitamin C: 54mg | Calcium: 461mg | Iron: 6mg
Before You Go
Since you made it to the end of this article, you might be looking for more perfectly paired dinner combos. Here are a few more articles we think you might enjoy.
- Fancy Tomato Sandwiches with a Grilled Peach & Burrata Salad
- Garlic Butter Pork Chops & Elevated Mac & Cheese
- Street Corn Chicken Tacos & Green Chili Rice
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
