Blackened Ribeye Steak Sandwich With Garlic Blue Cheese Mayo

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: chuck steak

Sirloin is leaner and more affordable while still offering good flavor.

blackening seasoning

🥗Healthier: homemade spice blend

💰Cheaper: cajun seasoning

Homemade blends can control sodium and spice levels.

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: white sandwich bread

Whole grain adds fiber, while white bread is often cheaper.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories, while processed cheese is budget-friendly.

Prepare the garlic blue cheese mayo by mixing together about 1/2 cup of mayonnaise, a pinch of salt, a pinch of ground black pepper, about 1 tablespoon of Worcestershire sauce, about 1 tablespoon of crushed garlic, and about 3 tablespoons of blue cheese crumbles in a bowl.

Transfer the garlic blue cheese mayo to a container, cover it, and refrigerate overnight.

Season the ribeye steak with jalapeno hot rub, ensuring a nice coating on both sides.

Preheat a cast iron pan over the grill until it reaches over 400°F.

Add 2 tablespoons of unsalted butter to the hot cast iron pan.

Sear the ribeye steak in the pan for 2 minutes on each side.

If needed, move the steak to indirect heat until it reaches an internal temperature of 125°F.

Remove the steak from the grill, wrap it in foil, and refrigerate overnight to chill.

Slice the chilled ribeye steak into thin slices, about an eighth of an inch thick, trimming off excess fat as desired.

Toast an everything but the bagel seasoning bun.

Spread garlic blue cheese mayo on the bottom half of the toasted bun.

Layer fresh spinach leaves on top of the mayo.

Add the sliced ribeye steak on top of the spinach.

Top with thinly sliced tomato and red onions.

Spread more garlic blue cheese mayo on the top half of the bun and close the sandwich.

Cut the sandwich in half and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens