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To make a great steak sandwich, you need quality ingredients. The best cut of steak for this dish is a boneless ribeye. It has a good amount of fat, which adds flavor and keeps the meat juicy. You can also use sirloin or flank steak if you prefer.

Steak Sandwich (with garlic aioli)

Upgrade your lunch with this Savory Steak Sandwich with Garlic Aioli recipe! Learn how to make a juicy ribeye sandwich paired with a creamy homemade garlic aioli that will elevate your meal game. Discover essential tips for cooking the perfect steak and customizing your aioli with delicious flavors. Don’t settle for boring sandwiches—click through to explore the full recipe and create a gourmet experience at home that will impress everyone!
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Ingredients
  

1 lb boneless ribeye steak

Salt and black pepper, to taste

1 tablespoon olive oil

4 slices of sourdough bread

1 cup arugula leaves

1 medium tomato, sliced

1/2 red onion, thinly sliced

1/2 cup mayonnaise

2 cloves garlic, minced

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Instructions
 

Prep the Garlic Aioli: In a small bowl, combine mayonnaise, minced garlic, lemon juice, and Dijon mustard. Mix well until smooth and creamy, then set aside in the refrigerator to chill.

    Season the Steak: Pat the ribeye steak dry with paper towels. Generously season both sides with salt and black pepper.

      Cook the Steak: Heat olive oil in a skillet over medium-high heat. Once hot, add the steak and cook for about 4-5 minutes per side for medium-rare, or adjust for your preferred doneness. Use a meat thermometer for accuracy (135°F for medium-rare).

        Rest the Steak: Remove the steak from the skillet and let it rest for 5 minutes. This allows the juices to redistribute, making it more tender.

          Toast the Bread: While the steak is resting, toast the sourdough bread slices in the same skillet until golden brown on both sides. This will add a nice crunch and flavor to the sandwich.

            Slice the Steak: After resting, slice the steak against the grain into thin slices to ensure tenderness.

              Assemble the Sandwich: Spread a generous amount of garlic aioli on each slice of toasted bread. Add a layer of arugula, followed by slices of steak, tomato, and red onion. Top with another slice of bread.

                Serve: Cut the sandwiches in half and serve immediately, enjoying the marbled richness of the steak against the creamy garlic aioli and fresh veggies.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 2