Sandwiches are a great way to experiment in the kitchen and reinvent familiar dishes with bold flavors. This grilled ribeye steak sandwich turns a hearty steak dinner into something you can hold in your hand. Using a crisp French baguette, tender grilled ribeye, tangy blue cheese, caramelized onions, browned mushrooms, and fresh spinach, this updated take on a cheesesteak comes together in under 45 minutes.
Ingredient Notes & Substitutions
A few key choices make this sandwich shine. A full ingredient list and quantities appear in the recipe card below.
Steak: Boneless ribeye is our preference for its marbling, tenderness, and rich beef flavor. New York strip is a good alternative.
Baguette: A crusty baguette with a chewy interior works best, but sub rolls or hoagie rolls can be used instead.
Blue cheese: Buy a block and crumble it yourself for maximum flavor and freshness; pre-crumbled blue cheese can be weaker in taste and spoil faster.
A Quick Look at Preparation
How to Make a Ribeye Steak Sandwich
This summary highlights the main steps; full directions are in the recipe card below.
Preheat a grill to medium-high. Whisk balsamic vinegar with olive oil and brush it onto both sides of the steaks, seasoning with kosher salt and freshly ground black pepper. While the steak rests briefly, sauté thinly sliced sweet onion and sliced mushrooms until the onions are soft and the mushrooms are nicely browned.
Grill the steaks to your preferred doneness, let them rest, then slice very thinly. Assemble the sandwich by layering fresh spinach on the bottom of the baguette, followed by thin steak slices, the onion-mushroom mixture, and crumbled blue cheese. Wrap in foil and return to the grill for a few minutes until the cheese softens. Slice and serve.
Tested Tips
Let the steak rest: Rest the grilled steak at least 5 minutes before slicing so the juices redistribute.
Slice across the grain: Slicing across the muscle fibers yields more tender bites.
Hollow the bread slightly: Remove a small amount of the soft inner crumb from the top of the baguette to prevent the sandwich from becoming too bready while preserving the crust.
Assemble in order: Place spinach on the bottom to protect against sogginess, add the steak, then the onions and mushrooms, and finish with blue cheese so it melts down through the fillings.
Discover More Creative Sandwich Recipes
If you enjoy steak sandwiches, try a classic Philly-style cheesesteak made with strip steak, peppers, onions, and melty provolone. For an easy weeknight option, use deli roast beef for a panini with fontina, roasted peppers, and blue cheese mayo. A simple French dip with deli beef, caramelized onions, mushrooms, and Muenster also makes a satisfying shortcut.
Ribeye Steak Sandwich with Creamy Blue Cheese
Ingredients
- 1 lb boneless ribeye steak (about 1″ thick)
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 sweet onion (Maui or Vidalia), thinly sliced
- 8 ounces cremini or white button mushrooms, sliced
- 1 loaf baguette, about 16 inches
- 4 ounces blue cheese, crumbled
- 4 ounces fresh spinach leaves
Instructions
- Preheat a gas or charcoal grill to medium-high (about 400°F).
- Prep the steaks: Whisk balsamic vinegar with 1 tablespoon olive oil. Brush half the mixture on one side of the steaks, season with kosher salt and pepper, then flip and repeat. Let sit 20 minutes to come to room temperature.
- Sauté the onions and mushrooms: Heat the remaining 2 tablespoons olive oil in a frying pan over medium heat. Add the onion and cook until soft and translucent, 3–4 minutes. Add the mushrooms and continue cooking until mushrooms are browned and onions caramelized, 8–12 more minutes. Season to taste and set aside.
- Grill the steaks: Oil the grill grates, add the steaks, and grill to desired doneness — about 2½–3 minutes per side for medium-rare depending on thickness. Remove to a cutting board and keep the grill on. Let rest at least 5 minutes, then slice very thinly (about 1/8 inch).
- Finish the sandwiches: Slice the baguette horizontally and place on heavy-duty aluminum foil. Line the bottom with spinach, add the steak slices, and top with the onion-mushroom mixture. Sprinkle with crumbled blue cheese, place the top half of the baguette on, fold up the foil, and return to the grill until the cheese softens, 2–3 minutes. Transfer to a cutting board, compress gently, slice into four portions, and serve.
Nutrition
Calories: 663, Total Fat: 37 g, Cholesterol: 90 mg, Sodium: 1288 mg, Carbohydrates: 45 g, Fiber: 3 g, Sugar: 10 g, Protein: 39 g
Nutrition information is an estimate and should be used as a guideline only.