RUSTIC RIB-EYE ON CIABATTA

Rustic Rib-Eye on Ciabatta image

Rustic rib-eye on ciabatta is grilled steak, pesto-lime aioli, sugar caramelized onions, melted cheese, and garlic butter artisan bread! Layer spinach, tomato, banana peppers, or any other fixings you desire with the steak.

Provided by Culinary Envy

Categories Main Dish Recipes Sandwich Recipes Beef

Time 1h58m

Yield 6

Number Of Ingredients 17

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Ingredients

3 (8 ounce) rib-eye steaks
3 tablespoons butter, or as needed
1 pinch salt and ground black pepper to taste
1 tablespoon butter
1 tablespoon garlic oil
1 teaspoon brown sugar
1 large onion, halved and thinly sliced
1 tablespoon red wine vinegar
5 tablespoons prepared pesto sauce
2 tablespoons mayonnaise
2 teaspoons lime juice
¼ cup butter, melted
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 pinch salt
1 loaf ciabatta bread, split in half horizontally
4 slices Muenster cheese

Steps:

Coat steaks with 1 tablespoon butter each; season with salt and pepper. Place each steak in a vaccum-seal bag. Seal the bags and place in a water bath with a sous vide cooker inserted. Set temperature to 130 degrees F (54 degrees C); cook until firm and reddish-pink and juicy in the center, about 1 hour.
Combine 1 tablespoon butter, garlic oil, and brown sugar in a large nonstick skillet over medium heat until butter is melted, about 1 minute. Place onion into the pan in a single layer; cook until translucent, about 5 minutes. Add vinegar; cover and reduce heat to low. Cook, adding a splash of water if needed, until onions are golden brown, about 20 minutes.
Combine pesto sauce, mayonnaise, and lime juice in a bowl. Stir until well combined. Cover with plastic wrap and refrigerate until ready to use.
Preheat oven to 325 degrees F (165 degrees C).
Stir melted butter, onion powder, garlic powder, and salt together in a bowl. Brush mixture over both halves of the bread. Place bread on a baking sheet; add Muenster cheese to 1 piece.
Bake in the preheated oven until golden brown, about 15 minutes.
Heat a grill pan over medium-high heat. Remove 1 steak from the bag and cook on the grill pan until nicely browned, about 1 minute per side. Repeat with the remaining steaks. Let rest until set, about 5 minutes. Slice thinly against the grain.
Spread pesto mixture over the bread; add the steak and browned onions. Cut sandwich into 6 pieces.

Nutrition Facts : Calories 690.9 calories, Carbohydrate 42.6 g, Cholesterol 105.2 mg, Fat 46.1 g, Fiber 2.9 g, Protein 26.4 g, SaturatedFat 20.6 g, Sodium 879.9 mg, Sugar 2.8 g