Steak Sandwich Recipe
A sliced grilled ribeye, grilled tomatoes, peppery arugula, and a blue cheese thyme butter between crusty grilled bread - this steak sandwich is the stuff of dreams!!
Servings 4
Calories 424kcal
Ingredients
Garlic Thyme Butter
- 4 tablespoons butter salted
- 1/2 cup blue cheese crumbled
- 2 teaspoons garlic minced
- 1 tablespoon fresh thyme chopped
For the Sandwiches
- 1 loaf bread ciabatta, french bread, baguette
- 2 ribeye steaks (can sub new york strip)
- 4 tomatoes
- 1 cup fresh arugula
Instructions
- Combine the softened 4 tablespoons butter, 1/2 cup blue cheese, 1 tablespoon fresh thyme, and 2 teaspoons garlic (minced), and set aside.
- Slice 1 loaf bread and 4 tomatoes, set aside
- Prep the steaks - season with salt and pepper.
- Heat a grill over medium-high heat, and cook 2 ribeye steaks (or New York Strip) to desired doneness (we like ours at medium rare - so remove steak from grill at 140°F and rest, for a final temp of 145°F)
- When you flip the steak, add the bread and tomatoes to the grill and cook until the tomatoes are softened and the break has lovely grill marks.
ASSEMBLY
- Spread the Garlic & Thyme Butter on the grilled bread.
- Serve immediately.
- Slice the steak - thin sliced if you use New York Strip, thicker if you use Ribeye - top the grilled bread with steak, tomatoes, 1 cup fresh arugula, and top with another sliced of grilled bread.
- Devour.
Notes
Nutrition
Calories: 424kcal | Carbohydrates: 6g | Protein: 28g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 112mg | Sodium: 403mg | Potassium: 667mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1725IU | Vitamin C: 20.9mg | Calcium: 130mg | Iron: 2.7mg
