Description
A delightful fusion of tender ribeye steak, grilled peppers, and creamy garlic mayo, all encased in perfectly toasted bread.
Ingredients
Scale
- 2 medium or 1 large ribeye steak (approx. 320g or 0.7 lb)
- 2 tbsp soy sauce
- 2 tbsp gochujang paste
- 1 tsp minced ginger
- 2 tbsp light brown sugar
- 2 tbsp rice wine
- 2 garlic cloves, peeled and minced
- ½ tsp black pepper
- 1 sweet apple, grated
- 1 tbsp toasted sesame oil
- 1 tbsp oil
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- 4 thick slices of bread (e.g., tiger bread, approx. 65–75g each)
- 2 tbsp salted butter, melted
- ¼ tsp sesame seeds
- 75g (2/3 cup) mature cheddar cheese, grated
- ½ small red onion, sliced
- 2 small jalapenos, sliced
- 3 spring onions (scallions), sliced into thin strips
- 3 tbsp mayonnaise
- 1 small garlic clove, minced
- 2 tsp sweet chili sauce
Instructions
- Prep the steak: Place the ribeye steak in the freezer for about 30 minutes to firm it up.
- Slice and marinate: Once firm, slice it thinly and combine all marinade ingredients in a mixing bowl. Add steak slices and marinate for at least 30 minutes.
- Sear the steak: Heat oil in a skillet over high heat, add marinated steak and cook for 4–5 minutes until caramelized.
- Cook the peppers: In the same skillet, add sliced red and yellow bell peppers and cook for 2–3 minutes.
- Prepare the bread: Brush melted butter on one side of bread slices. Layer cooked peppers, seared steak, sesame seeds, cheddar, red onion, jalapenos, and scallions on two slices, then top with remaining bread.
- Grill the sandwiches: Cook in the skillet or press over low-medium heat for about 2–3 minutes per side until golden brown and cheese melts.
- Create the sauce: Mix mayonnaise and minced garlic. Open sandwiches slightly and drizzle with garlic mayo and sweet chili sauce. Serve immediately.
Notes
Feel free to customize with different cheeses or veggies. Marinating steak overnight enhances flavor.
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 8g
- Sodium: 860mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg