Ribeye steak sandwich
Equipment
- Frying pan
- Cutting board
- ovenat 220 degrees Celsius
- Chef's knife
- Bread knife
- Bowl for the sauce
- A gas burnerto melt the cheddar
Ingredients
- 150 gram Black Angus ribeye at room temperature
- 1 portion ciabatta Bread baked and cut open
- 1 white onion cut into rings of 1.5 cm
- 1 Red pepper halved, clean
- 1 little gem without butt, cut into quarters
- 1 clove garlic finely chopped
- 2 twigs rosemary
- 2 slices cheddar cheese
- 30 gram butter
- olive oil extra virgin
For the sauce
- 2 tablespoons mayonnaise
- 2 tablespoons fine mustard
- 1 clove garlic finely chopped
- half teaspoon smoked paprika powder
Instructions
For the sauce
- Mix all ingredients together in a bowl.
Preparation method
- Preheat the oven to 220 degrees.
- Bake the ciabatta as described on the packaging.
- Cut the pepper, white onion, little gem and ciabatta as described in the ingredients list.
- Roast the peppers in the oven with olive oil, salt and pepper for 15 minutes
- Fry the onions in a pan with olive oil over medium-high heat for 1.5 minutes on each side.
- Toast the bread in the same pan with olive oil, salt and pepper until golden brown.
- Sprinkle the ribeye steak with salt and pepper.
- Fry the ribeye in a pan over high heat, on one side with olive oil. Turn the steak over and add the butter, a clove of garlic and rosemary. Brown the ribeye in the pan with the butter.
- Fry the ribeye for about 2/3 minutes, depending on the thickness of the steak.
- Let the ribeye rest for 3 minutes on a cutting board with the cheddar on top
- If the cheddar has not yet melted, use a blow torch to melt the cheese a little longer
Finishing the steak sandwich
- Spread the sauce on both insides of the bun.
- Cover the bottom of the sandwich with the little gem, bell pepper and onions.
- Cut the meat with cheddar into coarse pieces and place them on your sandwich.
- Place the lid on your sandwich and enjoy!