This Ribeye Steak Sandwich with Chimichurri, garlic butter, and caramelized onions is the ultimate sandwich! Grilled and placed between two pieces of crusty, cheesy sourdough bread, this steak sandwich recipe is the one you'll make again and again!
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Key Ingredients
- Steak: I love using ribeye steaks! New York steaks would also be delicious, but whatever your favorite cut is will work. Please note that different cuts of steak will require different cook times.
- Garlic: 2 small heads or 1 large head of garlic makes for the perfect garlic butter.
- Sliced Mozzarella: Look for pre-sliced low-moisture mozzarella cheese. The mozzarella melts beautifully and the low-moisture cheese will keep the sandwiches from becoming soggy.
- Yellow onion: I like the flavor of a yellow onion in caramelized onions but red onions would also work.
- Sourdough bread: The crusty bread adds the perfect crunch to the sandwich. French or Ciabatta would also work if sourdough isn't available. I scoop out part of the soft center of the bread, so that the taste of the bread doesn't overpower the sandwich (and so you can actually fit it in your mouth!).
- Oregano and parsley: these herbs are classic in a traditional chimichurri sauce!
How to make grilled steak sandwiches
1. Make the garlic butter: Cut off the top ¼ of the garlic and drizzle it with olive oil and salt. Wrap it in foil and roast at 400 degrees for 40-60 minutes. Carefully squeeze the garlic out of the wrapping and use a fork to mash it in with the butter.
2. Prep the bread: Slice the bread in half lengthwise and scoop out part of the bread in the top half. Spread the garlic butter evenly on the inside of both halves.
3. Caramelize onions: In a medium saute pan, add oil, sliced onions, and a pinch of salt. Cook stirring occasionally until deeply caramelized.
4. Make the chimichurri: In a food processor, add the parsley, oregano, garlic, red wine vinegar, olive oil, salt, and pepper. Pulse until well incorporated and broken down.
5. Season and grill: Season the steak generously with salt and pepper. Grill for about 3-4 minutes on each side for medium rare. Meanwhile, grill the bread, butter side down on direct heat on the grill for about 30-60 seconds or until lightly browned. Flip the bread, remove it to indirect heat, and add the cheese on one side. Grill with the lid closed until the cheese has melted and the bottom is lightly browned.
6. Assemble the steak sandwich: After the steak has rested, slice it. On the top piece of bread, spread on the chimichurri. On the bottom half, add the sliced steak and caramelized onions. Close the sandwich and slice it to serve immediately.
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Prep ahead tips
One of my favorite parts of this steak sandwich recipe is that so much of it can be prepped in advance!
The chimichurri, garlic butter, and caramelized onions can all be made up to 3-5 days in advance and kept in an airtight container in the refrigerator. Let the onions cool completely before storing.
Bring the garlic butter to room temperature before using to make it easier to spread. I recommend reheating the caramelized onions on the stovetop or in the microwave in a microwave-safe dish. They don't need to be piping hot when you serve them, but you also don't want them super cold.
Take the steak out of the fridge for 1 hour before grilling and season it generously. It is best when brought to room temp and seasoning it in advance will help tenderize it.
What to serve with steak sandwiches
- For appetizer: Corn Dip, Grilled Brie, or Sour Cream and Chive Dip would all be delicious and fun for a summer grilling party.
- For sides: Roasted Potato Salad, Summer Quinoa Salad, or Tomato and Feta Salad would all be great prep-ahead side dishes.
- For dessert: An Apple Crisp, Strawberry Crisp, or Strawberry Bread Pudding would all be fun for dessert!
- To drink: Blueberry Lemon Drops, Summer Sangria, or a glass of red wine would all pair great.
📖 Recipe
Steak Sandwich with Chimichurri
Ingredients
- 1 large garlic bulb or 2 small bulbs
- 3 ½ teaspoon olive oil
- Kosher salt
- 1 lb crusty loaf of bread such as sourdough
- Freshly cracked black pepper
- ½ cup unsalted butter room temperature
- 1 yellow onion sliced
- 1 lb Ribeye steaks brought to room temperature 1 hour before grilling
- 4 slices low-moisture mozzarella cheese
Chimichurri
- 1 cup loosely packed parsley leaves
- 1 tablespoon oregano leaves
- 1 Garlic clove
- 1 tablespoon Red Wine Vinegar
- ¼ teaspoon Kosher Salt
- ¼ teaspoon red pepper flakes
- ¼ cup extra-virgin olive oil
Instructions
- Make the garlic butter: Preheat the oven to 400 degrees. Slice off the top ¼ of the bulbs of garlic. Drizzle it with ½ teaspoon olive oil and a pinch of salt. Wrap the bulbs in a piece of foil. Place in the oven and roast for 40-60 minutes, or until the garlic is browned and soft. Carefully, to not burn yourself, squeeze the garlic out of the bulb and use a fork to mash it together with the butter.
- Prepare the bread: Slice the bread in half lengthwise. Scoop out some of the bread in the top half, if desired. Spread each half evenly on the inside with the garlic butter.
- Make the caramelized onions: Heat a medium skillet on medium low heat. Add 1 tablespoon olive oil, then the sliced onions, and a pinch of salt. Cook stirring occasionally, until deeply caramelized, about 25 minutes. Further along in the cooking you will need to stir more frequently until almost constantly at the end. Set aside.
- Make the chimichurri: add the parsley, oregano, garlic, red wine vinegar, salt and red pepper flakes to a food processor or blender. With the motor running, stream in the olive oil and process until well incorporated. Set aside.
- Prepare the grill: Turn on grill, creating a section with indirect heat and a section with direct heat. If you have a charcoal grill, place coals on one side of grill. If you have a gas grill, turn one burner on high and another burner on medium.
- Grill the steaks: Season the steaks all over very generously with salt and pepper (this can be done 1 hour in advance). Grill the steaks on direct heat for 3-4 minutes per side, or until medium rare, about 130 degrees. Move the steaks to indirect heat if needed to prevent burning. Let the steaks rest for at least 5-10 minutes before slicing.
- Grill the bread: Meanwhile, grill the bread. Place the bread, butter-side down, on direct heat and grill for 30-60 seconds, or until just lightly browned. Flip the bread and move it to indirect heat. Add the sliced mozzarella to the bottom half and close the lid. Grill until the cheese is melty and the bottom is lightly brown, about 5 minutes.
- Assemble: To assemble, spread the chimichurri on the inside of the top piece of bread. Add the slice steak then caramelized onions to the side with the cheese. Close the sandwich and slice before serving immediately.
Notes
- The chimichurri, garlic butter, and caramelized onions can all be made up to 3-5 days in advance and kept in an airtight container in the refrigerator. Let the onions cool completely before storing.
- Bring the garlic butter to room temperature before using to make it easier to spread. I recommend reheating the caramelized onions on the stovetop or in the microwave in a microwave-safe dish.
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Jim Burns says
Made this for Mothers Day. It was a huge hit!
Caitlin Charlton says
Yay I'm so glad it was a hit! Thank you so much!
Lauren says
We made this recipe for Mother's Day and it was absolutely amazing! We all loved it! The garlic butter, chimichurri, steak, crusty bread and melty mozzarella - it was so so good!!
Caitlin Charlton says
Aw this makes my day to hear!! Thank you so much! I'm so happy you all loved it! Happy belated Mother's Day 🙂
Cindy & John Chapline says
This was so yummy! I've never made Chimichurri sauce, but I loved it!
Caitlin Charlton says
Yay I'm so glad you liked it! That makes me so happy to hear! Thank you for giving it a try! 🙂
CHEF GUY R LEROY says
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