35 min
Sizzling Ribeye Fajitas with Charred Peppers
Smoky spice-rubbed ribeye, blistered peppers, and limey onions wrapped in warm tortillas with all the good toppings.
30-Minute Dinners
Provolone Ribeye Sandwiches with Caramelized Onions
Thin-sliced ribeye, jammy onions, melty provolone, and sharp horseradish mayo piled into toasted rolls.
Directions
Chill and slice the ribeye
Place the steak in the freezer for 15 minutes to firm it slightly, then slice very thinly across the grain. Toss with 1 teaspoon salt and the pepper.
Cook the onions
Heat oil in a wide skillet over medium-high. Add the onions and remaining 1/2 teaspoon salt. Cook for 10 to 12 minutes, stirring often and adding a splash of water when the browned bits threaten to burn, until soft and deep golden. Stir in Worcestershire and transfer to a bowl.
Sear the steak
Raise the heat to high. Spread half the beef in one layer and cook for about 60 seconds per side. Transfer to the onions and repeat with the remaining beef; avoid crowding so it sears rather than steams.
Toast and sauce the rolls
Mix mayonnaise, horseradish, and Dijon. Butter the cut sides of the rolls and toast them under the broiler for 1 to 2 minutes. Spread with the horseradish mayo.
Melt and serve
Divide the steak and onions among the rolls and top each with 2 provolone slices. Broil just until the cheese bubbles, 1 to 2 minutes. Close the sandwiches and serve immediately.
Why this works
Why it worksA short freezer rest makes rich ribeye easy to slice paper-thin.
Why it worksCooking the onions first lets the steak pick up their browned fond without overcooking.
Why it worksHorseradish and Dijon cut through the richness of beef and provolone.
Useful kitchen gear
Tools that make this easier.
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Swaps & notes
Easy swaps
- Use mozzarella or white American cheese for a milder melt.
- Add a thinly sliced bell pepper with the onions for a pepper-and-onion version.
- Replace prepared horseradish with chopped pickled jalapeños for a different kind of heat.
Cook notes
- Slice across the visible muscle fibers for the most tender bite.
- Keep the broiler door cracked only if your appliance manual directs it; broilers vary.
- For whole beef steak, USDA guidance is 145°F followed by a 3-minute rest before slicing.
Storage
Refrigerate cooked steak and onions together for up to 4 days; store rolls and sauce separately. Reheat the filling in a skillet until it reaches 165°F, then assemble and broil fresh sandwiches.
Questions
Can I use leftover cooked ribeye?
Yes. Slice it thin while cold and add it to the finished onions only long enough to warm through so it stays tender.
How do I keep the bread from getting soggy?
Toast the cut sides well and let excess skillet juices drain from the filling before piling it into the rolls.
Is the horseradish mayo very spicy?
One tablespoon gives it a bright kick. Start with 1 teaspoon for a mild sauce and add more to taste.
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Provolone Ribeye Sandwiches with Caramelized Onions
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1. Chill and slice the ribeyePlace the steak in the freezer for 15 minutes to firm it slightly, then slice very thinly across the grain. Toss with 1 teaspoon salt and the pepper.
2. Cook the onionsHeat oil in a wide skillet over medium-high. Add the onions and remaining 1/2 teaspoon salt. Cook for 10 to 12 minutes, stirring often and adding a splash of water when the browned bits threaten to burn, until soft and deep golden. Stir in Worcestershire and transfer to a bowl.
3. Sear the steakRaise the heat to high. Spread half the beef in one layer and cook for about 60 seconds per side. Transfer to the onions and repeat with the remaining beef; avoid crowding so it sears rather than steams.
4. Toast and sauce the rollsMix mayonnaise, horseradish, and Dijon. Butter the cut sides of the rolls and toast them under the broiler for 1 to 2 minutes. Spread with the horseradish mayo.
5. Melt and serveDivide the steak and onions among the rolls and top each with 2 provolone slices. Broil just until the cheese bubbles, 1 to 2 minutes. Close the sandwiches and serve immediately.