Ribeye Steak Sandwich with Chimichurri

Ribeye has always been one of my favorite cuts of steak and this ribeye steak sandwich is the mother of all sandwiches!

The tender steak is seasoned and cooked to perfection, then layered onto sourdough bread toasted in butter and topped with burrata and chimichurri. It’s an explosion of flavor in every bite!

The chimichurri adds a beautiful light herbaceous flavor while the subtle sweetness and tang of the burrata balances everything out without overpowering the steak. After your first bite, you’ll fall in love!

Why You’ll Love This Recipe

• So Flavorful! The ribeye naturally has a buttery, rich taste. Paired with garlic mayo, fresh chimichurri, and burrata cheese, this sandwich is a medley of flavors that complement each other.
• Easy to Make! Steak can be intimidating, but my recipe is a NO FAIL recipe! It’s not as simple as a PB&J but I break down each step so that you can make the BEST steak sandwich right in your own kitchen!
• Customizable! Switch up the steak, bread, or sauce to make this recipe your own! You can even serve with a little BBQ sauce like I did with my chicken sliders!

(See the recipe card for full information on ingredients and quantities.)

Chimichurri

• Olive oil – This is the base of the chimichurri. It helps all the ingredients bind together. Be sure to use a high quality olive oil for the best flavor!
• Red wine vinegar – Vinegar adds a tangy, slightly acidic taste that balances the richness of the olive oil.
• Fresh Parsley – Add finely chopped parsley for a bright pop of fresh herby flavor.
• Fresh Garlic – Finely chopped or minced garlic infuses the sauce with a mouthwatering garlicky flavor.
• Lemon Juice – just a tablespoon of lemon juice brings all of those flavors together.
• Seasoning – Add layers of spice with red pepper flakes, dried oregano, coarse salt, and black pepper to taste.

Steak Sandwich

• Ribeye – Known for its rich marbling, the fat in ribeye gives it a robust, beefy flavor. It also makes it a succulent cut of beef. When properly seared, the meat is melt-in-your-mouth tender, making it the best choice for this sandwich.
• Salt and Pepper – Keep the steak seasoning simple. You can add a little garlic powder if you’d like!
• Burrata Cheese – burrata is SO creamy and delicious. It’s light but also rich and pairs so perfectly with the steak and chimichurri!
• Sourdough Bread – it’s my fave but you can use any bread you prefer, just ensure it’s hearty enough to hold all of your fillings. You can also use ciabatta bread, a French baguette, or my homemade olive bread.

Garlic Mayo

• Mayo – This is the creamy base of our sauce. It’s rich and tangy. 
• Garlic clove – This imparts a strong, savory garlic flavor.
• Dijon Mustard – for a little tangy flavor to balance out the richness.
• Smoked paprika – Add a smoky element with a hint of spice.
• Lemon Juice – lemon juice adds brightness to the mayo and compliments the flavors of the chimichurri.

Substitutions & Variations

• Beef: For another cut, try skirt steak, sirloin, or NY strip steak. Skirt steak has an intense beefy flavor like ribeye but tends to be chewier. Sirloin is leaner with a robust flavor and firmer texture. NY strip steak balances tenderness and flavor. Although it has less marbling than ribeye, it’s still juicy.
• Cheese: Swap burrata with fresh mozzarella or provolone. Fresh mozzarella offers a similar creamy texture, while provolone cheese adds a tangy flavor.
• Veggies: Add grilled or caramelized onions, bell peppers, or arugula to the sandwich for a fresh crunch. 
• Sauces: cook the steak in my steak butter (if you’ve made it, you know how delicious it is). You can also switch up the sauce and use my mango habanero salsa or avocado crema instead of chimichurri to change the flavors up a bit! 

How to Make a Steak Sandwich

Step 1: Pat the ribeye dry with a paper towel. Season steaks with salt and pepper. Set aside.

Step 2: Prepare the chimichurri by mixing together all of the ingredients in a food processor and pulse 2-3 times, until chunky, but combined. Set aside.

Step 3: Then make the garlic mayo by mixing together mayo, garlic, smoked paprika, and kosher salt in a small bowl. Mix to combine and set aside.

Step 4: Heat a large pan or cast iron skillet over medium high heat. Get the pan nice and hot, then add the steak. Cook for 3-4 minutes on both sides, until desired doneness. During the last 1-2 minutes of cooking, add 1 tbsp of butter to the pan along with a sprig of rosemary and a garlic clove and baste the steak with the melted butter.

Step 5: Remove the ribeye from the skillet and allow it to rest for 10 minutes, then slice meat against the grain.

Step 6: With the pan still on the heat, toast the bread, for about 1-2 minutes each side.

Steak Doneness Guide

In order to get your steak to it’s desired temperature, you have to 1 – remove it from the heat source 5 degrees under your desired temperature and 2) allow it to rest.

For the degree of doneness, here are the recommended steak internal temperatures:

• Rare Steak: 120-130 degrees F (remove from heat at 115 degrees F)
• Medium-Rare Steak: 130-140 degrees F (remove from heat at 125 degrees F)
• Medium Steak: 140-150 degrees F (remove from heat at 135 degrees F)
• Medium-Well Steak: 150-160 degrees F (remove from heat at 145 degrees F)
• Well Done Steak: 160 degrees F and above (remove from heat at 155 degrees F)

Save this for when you make my steak frites recipe too!

Expert Tips 

• Let the steak rest before slicing. Allowing the steak to rest for 10 minutes ensures the juices redistribute, making the meat juicy and tender.
• Slice the steak against the grain. Cutting against the grain yields more tender slices, making the steak easier to chew and enjoy.
• Prepare the chimichurri and garlic mayo ahead of time. Making these components in advance allows the flavors to meld. It also makes the assembly process more efficient.
• Intentionally layer the ingredients. Start with a base of garlic mayo, followed by sliced steak, a dollop of chimichurri, and creamy burrata to create a balanced sandwich.

What to Serve with Steak Sandwiches

You can enjoy this sandwich all on its own but if you’re looking for a few sides, I have some delicious suggestions. Try sweet potato fries or cauliflower bites for a fun finger food!

A side of coleslaw would be refreshing but you can also serve it with a salad like this House Salad or Greek Cucumber Salad. For an even healthier option, serve it with heirloom tomato soup or grilled veggies on the side.

Storing Leftovers

I suggest storing the steak, mayo, and chimichurri in separate airtight containers in the fridge. The steak lasts 1-2 days, the mayo up to 5 days, and the chimichurri up to 1 week. Toast fresh bread when assembling your steak sandwich.