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Making a steak sandwich is simple and fun. Here are the key ingredients you need to make it shine.

Steak Sandwich (with garlic aioli)

Elevate your lunch with a savory steak sandwich featuring homemade garlic aioli! Discover the secrets to selecting the perfect ribeye, cooking it to perfection, and assembling a mouthwatering sandwich. This recipe offers simple steps and delicious variations that will delight your taste buds. Are you ready to impress at mealtime?
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Ingredients
  

1 lb ribeye steak

4 ciabatta rolls

2 tablespoons olive oil

Salt and pepper, to taste

1 cup arugula or spinach

1 medium tomato, sliced

1/2 red onion, thinly sliced

For the Garlic Aioli:

1/2 cup mayonnaise

2 garlic cloves, minced

1 tablespoon lemon juice

Salt to taste

Instructions
 

Prepare the Garlic Aioli: In a small bowl, mix together the mayonnaise, minced garlic, lemon juice, and a pinch of salt. Stir until smooth and well-combined. Set aside in the fridge to allow the flavors to meld.

    Cook the Steak: Season the ribeye steak generously with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Add the steak and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from the skillet and let it rest for 5 minutes.

      Slice the Steak: After resting, slice the steak thinly against the grain to ensure tenderness.

        Toast the Rolls: While the steak is resting, slice the ciabatta rolls in half and lightly toast them in the same skillet for about 1-2 minutes until golden brown.

          Assemble the Sandwich: Spread a generous amount of garlic aioli on the bottom half of each toasted ciabatta roll. Layer the sliced steak, followed by the arugula, tomato slices, and red onion.

            Finish and Serve: Cap each sandwich with the top half of the ciabatta roll, pressing down gently. Serve immediately while warm.

              Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings

                - Presentation Tips: Cut the sandwiches in half to showcase the vibrant colors and layers, serve on a wooden board, and garnish with a few extra arugula leaves on the side for an attractive presentation.