Skillet Ribeye Steak Sandwich with Cheese

Name: Ribeye Steak Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 lb boneless ribeye steak (1.5-inch-thick, Note 1); 2 teaspoons coarse kosher salt; 1 teaspoon black pepper; 2 tablespoons vegetable oil (Note 2); 1 (10 oz) baguette (Note 3); 3-4 oz goat cheese; 4 oz sharp white cheddar cheese (sliced); Arugula; Red pickled onions; Pickled banana peppers

Loaded with sliced ribeye steak, two kinds of cheese, and a flavorful selection of tangy pickled vegetables, this ribeye steak sandwich recipe is the best you’ll ever taste!

Thanks to the pan-searing cooking method, this recipe comes together quickly, and all you need is a single pan.

Why you’ll love this ribeye sandwich recipe

One taste and you’ll never go back to store-bought ribeye sandwiches again.

Quick – From start to finish, this recipe comes together and is ready to eat in 20 minutes.
Hearty – A single recipe makes enough for three generous servings, each of which is packed with tender meat and gooey cheese to satisfy your tastebuds while keeping you full.
Flavor – The juicy, savory steak pairs wonderfully with the sharp, tangy cheeses, and the toppings add extra tang and a satisfying crunch, offering endless flavor in each delicious bite. Even my picky eaters can’t get enough!

Looking for even more information about cooking steak at home? Check out my guide to cooking ribeye steak on the stove (Hint: it’s easier than you think!).

Three ribeye steak sandwiches on baguette pieces.

Two hands holding a ribeye steak sandwich.

Key Ingredient Notes

For the steak

Ribeye steak – I use a single ribeye steak to make multiple sandwiches. Ribeye is known for having a rich, buttery flavor thanks to its generous marbling, making it great for pan-searing. Looker for a thicker cut of meat, close to 2 inches, if possible. Just make sure your steak is no thinner than 1.5 inches thick, or it will be easy to overcook!
Oil – I typically use vegetable oil, because it’s what I have on hand. However, any neutral-tasting oil with a high smoke point such as canola oil, grapeseed oil, or avocado oil will work.

For the sandwiches

Bread – I love to use baguette bread for this ribeye steak sandwich recipe. Its hearty, chewy texture holds up well and creates a nice bite. If you can’t find baguette bread, any other sturdy bread like ciabatta or hoagie rolls will work.
Goat cheese – I love how the tangy, creamy flavor cuts through the rich ribeye, creating a delicious balance of flavors. I like to use plain goat cheese, but you could also choose one that has herbs or peppercorns mixed in for a little extra kick.
Sharp white cheddar – I think the sharpness of cheddar is a delicious contrast with the creamy goat cheese, the umami from the steak, and the pickled veggies. Feel free to substitute sliced provolone, havarti, or Swiss cheese if you prefer.
Red pickled onions – While most steak sandwiches are paired with caramelized onions, quick pickled onions work perfectly, too, and are especially convenient on busy weeknights. Make your own easy pickled onions, and use the leftovers as a topping for chicken tacos and salads throughout the week.
Pickled banana peppers – I love to use Mezzetta jarred banana peppers in this sandwich for a punch of zippy flavor. You can choose mild or hot peppers, depending on your preferences.
Arugula – You can use any greens you have on hand like spinach or lettuce. However, I intentionally chose arugula as its peppery, slightly bitter taste complements the creamy goat cheese and rich steak.

Ingredients to make a ribeye steak sandwich with baguette bread.

How to make ribeye steak sandwiches

1. Cook the steak

Pat the steaks dry with a paper towel, removing excess moisture. Generously season both sides with salt and pepper at least 40 minutes before cooking or immediately before searing.
Heat a cast iron skillet or heavy-bottomed stainless steel skillet over medium-high heat.
Add the oil, and let it heat until it’s shimmering. Don’t rush this, or you won’t achieve the nice sear we want on the steak!
Using kitchen tongs, carefully place the steak in the skillet, laying it down away from your body. Cook for 3 minutes. Then, turn, and cook another 3 minutes. Continue flipping and cooking the steak to your desired doneness.
Transfer the cooked steak to a wooden cutting board, cover it with foil, and let it rest for at least 10 minutes. This allows the natural juices to redistribute, keeping the meat tender and juicy.
Slice into thin strips, cutting against the grain.

A ribeye steak searing in a skillet and the steak sliced into pieces on a cutting board.

Tip: Start checking for doneness with a meat thermometer like a Thermapen. For medium rare doneness, remove the steak as soon as the internal temperature reaches 125°F.

2. Assemble the sandwiches

Cut the bread in half, and toast each half lightly. This step is optional but highly recommended to create a subtle crunch and prevent the bread from becoming soggy!
Smear the goat cheese on each side of the bread.
Layer the steak slices on the bottom side of the bread. Then, place the cheddar cheese on top.
If you want to melt the cheese, place the sandwich on a baking sheet and broil for a minute or so just until the cheese is melted. Be careful not to burn!

Steak layered on one side of a goat cheese topped baguette and cheddar cheese pieces layered on top.

Top with arugula, pickled onions, and hot peppers.
Put the top half of the bread over the fillings, cut, and serve your ribeye steak sandwich recipe away.

The process of layering a ribeye cheese sandwich with arugula, banana peppers, and pickled red onion.

A cheese and ribeye steak sandwich with arugula, pickled red onion, and banana peppers on a baguette.

Time-Saving Tips

Use pre-sliced cheese to remove an extra step from prepping your ingredients.
Set your goat cheese out at room temperature for about 15 minutes before using it. This will allow it to soften, making it easy to scoop and spread evenly.
Toast the bread, and store it in an airtight container or sealable bag at room temperature for up to one day.

Make-Ahead Tips:

Use leftover steak. Serve stovetop ribeye steak for dinner one night, and use leftovers for quick sandwiches the next day.
Use leftover pickled onions. I almost always have a batch on hand! You can prepare them up to 2 weeks in advance, and store them in an airtight container in the fridge so they’re ready to use whenever a ribeye sandwich craving strikes.

Two hands holding a cheesy ribeye steak sandwich on baguette bread.

Storing Tips

This steak and cheese sandwich is best enjoyed immediately. If you do have leftovers they can be wrapped tightly in plastic wrap or foil and stored in the refrigerator for up to three days.

To reheat, wrap leftover sandwiches in foil. Then, warm them in the oven at 350°F for about 10 minutes or just until they’re warmed through. You can also warm them in the microwave, but they’re more likely to become soggy and a bit chewy.

What to serve with ribeye steak sandwiches?

These sandwiches are plenty filling on their own, especially when serving them for lunch. However, when it comes to dinner, I nearly always add a side. Chips are a classic option, but I also include a bright salad like my summer Israeli couscous salad, Amish potato salad, or easy cucumber tomato salad.

You can also never go wrong with grilled mixed vegetables. Or, pair these sandwiches with roasted red pepper soup or Instant Pot vegetable soup for a soup and sandwich situation.

Ribeye steak sandwiches on a wooden cutting board.

FAQs:

What is the best cheese to use on a ribeye steak sandwich?

In my opinion, the contrast of creamy and mild goat cheese with sharp cheddar cheese is what makes this sandwich truly special. I also recommend sliced provolone, havarti, or Swiss cheese. Or, if you’re a blue cheese lover, that works well, too.

What can I do with leftover ribeye steak?

Of course, you can always make more sandwiches. However, I love to add any remaining ribeye slices to a crunchy, veggie-packed leftover steak salad!

How do I thinly slice ribeye steak?

Ribeye steak is easiest to slice when it has been allowed to rest for at least 10 minutes after cooking. For the best results, use a sharp chef’s knife and a long-pronged fork to hold the steak in place. Cut across the grain for the most tender steak slices.

Why you’ll love this ribeye sandwich recipe