Last Updated on July 15, 2025
This Garlic Bread Ribeye Steak Sandwich is a flavor bomb between two golden halves! Tender, seared ribeye is layered onto crispy, buttery garlic bread, slathered with tangy lemon mayo, then topped with peppery arugula and juicy tomato slices. It’s bold, juicy, and built to steal the spotlight at any sandwich spread!
Garlic Bread Ribeye Steak Sandwich
Sink your teeth into this Garlic Bread Ribeye Steak Sandwich! Juicy, pan-seared ribeye is sliced thin and stacked onto golden, herb-loaded garlic bread, slathered with zesty lemon mayo. Topped with fresh arugula and ripe tomatoes, it’s a bold, buttery, flavor-packed bite that hits every craving—crisp, creamy, and totally crave-worthy!
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Servings: 3
Ingredients
For the Steak:
- 1 Butcherbox ribeye steak
- 4 tsp ButcherBox Rancher’s Steak Seasoning
- 2 tbsp butter
- 3 sprigs fresh thyme
- 3 garlic cloves smashed
- 1 tbsp olive oil
For the Easy Garlic Bread:
- 1 baguette halved lengthwise
- ½ stick (¼ cup) butter softened
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 1 tsp dried oregano
For the Lemon Mayo:
- 1 cup mayonnaise
- Zest & juice of 1 lemon
- 1 garlic clove grated
- 1 tsp salt & pepper
Toppings:
- 1 handful of arugula
- 1 tomato sliced
Instructions
Preparation
- In a small bowl, mix softened butter, garlic powder, salt, pepper, red pepper flakes, and oregano. Set it aside.
- In another bowl, combine mayo, lemon zest and juice, grated garlic, salt, and pepper. Mix well and refrigerate.
- Season ribeye generously with ButcherBox Rancher’s Steak Seasoning.
How to Cook
- Spread the garlic butter mixture on the baguette halves. Toast in a 350°F (175°C) oven for about 15 minutes or until golden. Set it aside.
- Heat a skillet on high heat and add 1 tbsp of olive oil. Once the pan is smoking, sear the steak—flip every 30 seconds for about 2 minutes and 30 seconds for medium-rare.
- Reduce the heat and add butter, garlic cloves, and thyme. Baste the steak in melted butter for 2 minutes.
- Remove from heat and let the steak rest for 5–10 minutes. Slice thinly against the grain.
- Spread lemon mayo onto toasted garlic bread. Layer with sliced steak, arugula, and tomato. Close, slice, and serve!
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Chef Jason Goldstein, aka Chef Jay, is a fun-loving, NYC-based chef. Known for his vibrant personality and quick, comforting recipes, Chef Jay combines bold flavors with a pinch of positivity to bring joy to every kitchen. From stress-free meals to creative culinary hacks, Chef Jay’s mission is to make cooking both happy and delicious!
