Ultimate Steak Sandwich
"This might be the most delicious sandwich I've ever made. Juicy ribeye, tomatoes and a truffle mayo spread - all packed between toasted ciabatta." - Philip Lemoine, Foodland Ambassador, Instagram: @Philip_Lemoine
Ingredients
- 1 Thick-cut boneless ribeye steak, 1.5 to 2 inches thick
- 1 loaf Ciabatta bread
- Arugula
- Truff Mayonnaise
- Tomatoes
- Fried shallots (optional)
- Lemon juice (optional)
Instructions
- Season your ribeye with salt and pepper. Place it in a 250°F oven and cook until it reaches your desired internal temperature.
- While the steak cooks, toss the arugula with olive oil, salt, pepper, and a squeeze of lemon juice (optional).
- Cut the ciabatta in half, spread truffle mayo on the inside, and toast until golden brown.
- Once the steak reaches temp, remove it from the oven. Sear both sides in a hot pan with oil until you get a dark crust.
- Cut the steak into very thin slices, then chop slightly so the pieces are bite-sized.
- To build your sandwich, spread more truffle mayo on the ciabatta, add the arugula, add seasoned sliced tomatoes, layer on your steak and add the top bun with a final swipe of mayo. Finish with crispy fried shallots (optional).
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