Description
Savor the flavorful ribeye steak sandwich with herb garlic butter, a mouthwatering culinary experience.
Ingredients
Scale
- 1/2 cup Unsalted Butter
- 2 tablespoons Fresh Dill
- 3 cloves Garlic Cloves
- 1 pound Steak (Ribeye)
- 1 teaspoon Salt
- 1 large Yellow Onion
- 4 slices Havarti Cheese
- 1 baguette Baguette
Instructions
- In a mixing bowl, combine softened unsalted butter with crushed garlic cloves and finely diced fresh dill. Blend until smooth to create herb garlic butter.
- Chill the ribeye steak in the freezer for 30 minutes to firm it up. Remove and cut into thin strips against the grain.
- Heat a skillet over high heat, add oil, and sear the steak strips for 2-3 minutes until browned. Let the steak rest.
- In the same skillet, lower the heat and sauté the sliced yellow onions for 8-10 minutes until soft and golden brown.
- Slice the baguette lengthwise, spread herb garlic butter on both sides, layer with steak strips, caramelized onions, and Havarti cheese.
- Preheat broiler to high, place sandwich on a baking sheet and broil for about 2 minutes until cheese is melted and bubbly.
- Remove from broiler, let cool briefly, slice, and serve warm.
Notes
- Substitute unsalted butter with olive oil for a lighter option.
- Use parsley or cilantro as substitutes for dill.
- Garlic powder can replace fresh garlic if needed.
- Swap ribeye for NY strip or top sirloin.
- Adjust salt according to personal taste.
- Shallots can be used instead of yellow onions.
- Consider provolone or mozzarella as alternatives for Havarti cheese.
- Sourdough or ciabatta can replace the baguette.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Stovetop and Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 750
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg