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This isn't your average sandwich. This ribeye sandwich with jalapeno pesto is topped with a silky cheese sauce and perfectly caramelized onions for a gourmet masterpiece.
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What makes this dish special
Happy New Year! As a kid, I used to make New Year's resolutions, hoping that I would stick to them until at least June. Now, I know to only set one goal to reach by the end of the new year. For 2019, I have decided to go full speed with my food blog. I am determined to put more effort into Cherry on My Sundae!
So, to start on the right foot, I'm sharing a delicious ribeye sandwich with jalapeno pesto, caramelized onions, and white cheese sauce. This sandwich was inspired by the classic Philly cheesesteak with some modifications like sweet caramelized onions, fresh arugula, and spicy jalapeno pesto. Who says a sandwich has to be boring?
Ingredients
- Jalapeno: Used in the pesto sauce to create a smoky, slightly spicy pesto. Roasting the jalapeno mellows the sharpness while adding a subtle smoky depth.
- Sweet onion: When the onion is caramelized, it adds sweetness and a jammy texture to the sandwich. Use sweet yellow onions, such as Walla Walla or Vidalia.
- Ribeye steak: The fat content in ribeye steak makes it flavorful and juicy, while the texture won't be chewy in the sandwich.
- Cheese: We're using Monterey Jack and white cheddar cheese for the sauce to add a mild flavor profile that doesn't compete with the other elements.
- Arugula: Adds freshness and a peppery bite. You can substitute it with spinach or lettuce, if preferred.
Substitutions and variations:
- Pesto: You can omit the jalapeno and make a basic pesto or switch it up for sun-dried tomato pesto or pistachio pesto.
- Cheese: Experiment with other cheeses such as gruyere, regular cheddar, or fontina for the cheese sauce.
- Gluten-free: Use your favorite gluten-free sandwich buns and gluten-free all-purpose flour for the cheese sauce.
Recipe
Ribeye Sandwich with Jalapeno Pesto and White Cheese Sauce
Ingredients
Jalapeno Pesto
- 1 jalapeno
- 2 cups fresh basil
- 1 clove garlic
- ¼ cup toasted pine nuts
- ½ cup grated parmesan
- 1 cup olive oil
- salt and pepper
Caramelized Onions
- 1 tablespoon oil
- 1 large sweet onion peeled, thinly sliced
- 1 teaspoon salt
Ribeye
- 1 pound boneless ribeye steak
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter
Cheese Sauce
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ½ cups milk
- ½ teaspoon garlic powder
- 4 ounces Monterey jack shredded
- 4 ounces white cheddar shredded
- salt and pepper
Remaining ingredients
- 1 cup arugula
- 4 toasted sandwich buns
Instructions
- Prepare the jalapeno pesto. Preheat oven to 400 degrees F. Place the jalapeno on a baking sheet and roast for 15 minutes or until the skin begins to blister and darken. Remove from heat and transfer jalapeno to a small bowl. Cover with plastic wrap and let sit for 10 minutes. Remove cover and carefully peel the outer skin off the jalapeno. Discard the stem and seeds.
- Combine roasted jalapeno with basil, garlic, toasted pine nuts, Parmesan, and olive oil in a food processor and pulse until finely chopped. Season with salt and pepper. Set aside.
- Prepare the caramelized onion. Heat oil in a medium saute pan over medium heat. Add sliced onion and season with salt. Continue to cook, stirring occasionally, until onions are deep brown and caramelized, about 30-40 minutes. Add a splash of water if the pan becomes too dry. Remove from heat and set aside.
- Reduce oven temperature to 275 degrees F. Place a metal wire rack on a baking tray.
- Prepare steak. Combine garlic powder, onion powder, salt, and black pepper in a small bowl. Season both sides of the steak with the seasoning mixture and place on the metal wire rack. Roast until the internal temperature comes to 110 degrees (depending on the thickness of steaks, this can take anywhere between 30-60 minutes). Remove steak from the oven and let rest for 10 minutes.
- Meanwhile, prepare the cheese sauce. Melt butter in a medium saucepan over medium heat. Add flour and whisk until combined. Add milk, whisking constantly. Let the milk come to a simmer, stirring occasionally, and reduce heat to low. Add garlic powder and half of the Monterrey jack and white cheddar cheese. Stir until the cheese melts and add the remaining amount. Stir until melted and the sauce is smooth about 5 minutes. Season with salt and pepper. Keep warm.
- Heat 1 tablespoon butter in a saute pan over medium-high heat. Add steak and sear until browned, about 1 minute. Flip and cook on the other side until browned. Remove from heat and let rest 5 minutes. Slice steaks across the grain.
- Assemble sandwiches. Spread jalapeno pesto on the bottom bun, top with arugula, ribeye, cheese sauce, and caramelized onions. Serve immediately.
Notes
Step-by-step instructions
Step 1: Make pesto
Whenever I make a sandwich, it's not just sliced deli turkey, lettuce, and tomato. I'll admit, there are some fancy ingredients in this ribeye sandwich with jalapeno pesto, but with all that extra effort comes a much tastier sandwich.
Let's start by making the condiments. If you're short on time, you can always make the condiments up to 2 days before. Roast the jalapeno for the pesto until the outer skin becomes blackened and transfer the pepper to a bowl, covering it with plastic wrap. The steam from the pepper will fill the bowl and help the outer skin loosen, making it easier to peel.
Peel the jalapeno, discarding the seeds and stem. If you want a spicy pesto, you can keep the seeds.
Combine the jalapeno with the remaining ingredients in a food processor and pulse until finely chopped. You want some texture in the sauce, so don't mix it until it's completely smooth. Season the sauce with salt and pepper, and set aside.
Step 2: Prepare steak
Next, caramelize the onions. Since the onions take some time, you can start cooking the steak while the onions brown. Feel free to also prepare the onions up to 2 days in advance.
We're going to be using the reverse sear method for the ribeye steak, my favorite way to cook steak. I find that whenever I use the reverse sear method, the meat always comes out perfectly medium-rare.
What is the reverse sear method? Usually, to cook a thick cut of steak, you sear it in a hot pan first, then finish it in the oven. The reserve sear method is exactly the opposite, starting in the oven and finishing it in the pan. By roasting the meat first, it cooks evenly throughout, making it easier to avoid overcooking. Finish the steak in a hot pan to give it the caramelization it needs.
How long the steak takes to cook depends on how thick the steak is. Use a meat thermometer to help determine when it's ready. For 1-inch steaks, it will take about 30 minutes to reach 110 degrees F at 275 degrees F.
Step 3: Cook cheese sauce
While the ribeye is cooking, prepare the white cheese sauce. I like to combine white cheddar with Monterey Jack cheese for a little sharp with a little mild.
Just like a cheddar cheese sauce for mac and cheese, this one starts with a butter and flour roux. Add the milk, whisking constantly to incorporate the thickener. Then, add garlic powder and half of the cheeses.
Adding the cheeses in batches helps them melt faster without clumping. I also prefer to grate my own cheese since the pre-shredded cheeses have an anti-clumping agent that can make the sauce clumpy.
Slice the ribeye steaks and assemble those sandwiches! All your hard work has paid off because you can now enjoy these ribeye sandwiches with jalapeno pesto.
I have to say, this is one darn good sandwich. It combines sweet, savory, creamy, and even a little spicy all into one bite. Very satisfying to say the least!
For another fantastic sandwich that's worth the effort, check out this Italian sandwich on za'atar focaccia and halal chicken sandwich on Dutch crunch bread.
Make-ahead and storage
- Make-ahead: The jalapeño pesto, caramelized onions, and cheese sauce can all be made 1-2 days ahead and reheated. The steak is best cooked fresh for optimal texture.
- Store: Keep leftovers in an airtight container in the refridgerator up to 2 days. If possible, store all of the components in separate containers.
Frequently asked questions
Yes! Strip steak, sirloin, or even flank steak would work well. Just adjust cooking times based on thickness and your preferred doneness level.
Yes, but the reverse-sear gives more even cooking. If pan-frying only, cook 3-4 minutes per side for medium-rare, depending on thickness.
This usually happens if the heat is too high or the milk is added too quickly. Whisk constantly over medium-low heat and add milk gradually. You can strain the lumpy sauce if needed.
More beef sandwich recipes
Looking for more beef sandwich ideas? Try these:
John says
Outstanding! This was a restaurant style sandwich in every way.
Christine Ma says
Thank you for giving my recipe a try!