Home » Ultimate Ribeye, Caramelized Onion and Horseradish Grilled Cheese Sandwich

Ultimate Ribeye, Caramelized Onion and Horseradish Grilled Cheese Sandwich

Simple sandwiches are not really our jam here at Cakes and Coriander, but this Ultimate Ribeye, Caramelized Onion and Horseradish Grilled Cheese Sandwich is anything but ordinary. It’s rich, satisfying, and oozing with gooey cheese. Hello Flavor Town!

Stacked & Cooked Ribeye Steak Sandwich with melty cheese dripping down.

This sandwich is great because it can be an entire meal, sided with chips and a pickle! It is easily prepped ahead of time and put together in about 10 minutes for dinner. It’s filling, rich and totally satisfying. I like to cook my steak first in the sous vide (pronounced su-vi) and then either pan fry it or grill it quickly for a flash of extra flavor. If you don’t have a sous vide (and aren’t interested in purchasing one), then you can also do this completely on a grill! Both directions are below.

How Did You Come Up With This Recipe?

There is an excellent restaurant here in town (Champaign, IL) called 7 Saints. It’s actually where Graham and I had our first date! About 6 months ago, a friend was visiting and wanted to meet up there for dinner. Although we usually order the same thing off of the menu, Graham changed it up and decided to try their Ribeye Sandwich. This was a game changer for us! We’ve been there 3 times since, and every single time he has ordered this same sandwich (while I have take 1-3 very large bites). It’s SOOOO good. In my recreation attempt, tonight, I hit the jackpot!

There is a bite taken out of Ribeye Steak and Cheese Sandwich. Closeup view of the caramelized obit and melted cheese.

What Do I Need To Know?

Usually, I like a bone-in ribeye, but in this recipe we chop our meat which is easier to do without the bone. When looking for your steak, look for lots of fat marbling, as that increases flavor. I also recommend a thinner ribeye for quicker cooking time. If you’re using a sous vide and have the time, then thick will work just fine. If you are grilling though, it’s much easier to get a medium-rare result with a thinner steak.

How Do I Make This Ahead of Time?

If you want to make this ahead of time, you can carmelize your onions and store them in the fridge. You can also cook your steak, chop it and store it in the refrigerator. Lastly, pre-mix your horseradish sauce and chihuahua cheese and store it in the refrigerator. Assemble your sandwich right before cooking, and add a little extra cooking time to ensure your ingredients are thoroughly heated.

Lunch plate with Ultimate Ribeye and Horseradish Grilled Cheese Sandwich plated with veggie chips and a pickle.

Tips and Tricks for Making Ultimate Ribeye, Caramelized Onion and Horseradish Grilled Cheese Sandwich

  • If you haven’t heard of a Sous Vide before, they are water cookers. Essentially, you seal your meat up (marinated or not) and the water cooks your meat perfectly to whatever temperature you choose. This keeps your meat VERY juicy because it doesn’t allow any one portion of the meat to cook more than another. It’s a little foreign at first, but once you get the hang of it, it’s difficult to imagine cooking certain meats (like pork and steak) any other way. If you’re interested, we love this one! It has a large container for your food to cook and it also has a wifi connection to do it from afar! Also, here is an article from serious eats with even more sous vide information, including a steak temperature chart!
  • If you don’t have a good sour dough bread or toasting bread for this recipe, try this sour dough from Bread SRSLY. Bread SRSLY is certified gluten free and certified vegan. They are produced in a dedicated gluten-free facility. Not only do they have sourdough, they they also offer seeded sourdough, sweet onion sourdough, buns, and dinner rolls. 
  • Caramelized onions take quite awhile. This is one portion of the recipe I like to make ahead of time (especially if I know dinner is going to be rushed). They refrigerate very well and reheat on the sandwich easily.

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Ultimate Ribeye and Horseradish Grilled Cheese Sandwich

3 from 43 votes
Course: lunch, dinnerDifficulty: easy
Cook Mode

Keep the screen of your device on

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Loaded with medium-rare ribeye steak pieces, caramelized onion, creamy horseradish sauce and gooey cheese. It all melts together while being grilled on buttery sour dough bread.

Ingredients

  • 1+1/2 Lbs Thin Cut Boneless Ribeye

  • 8 Tbsp Salted Butter, softened, Separated

  • 1 tsp Olive Oil

  • 1 Large Sweet Onion, thinly sliced

  • 2 Cups Chihuahua Cheese, separated

  • 2-4 tsp Creamy Horseradish Sauce

  • 8 Slices Favorite Gluten Free Bread

  • Salt and Pepper to taste

Directions

  • Sous Vide Steak Method
  • Add water to Sous Vide machine and turn temperature to 125°F.
  • Generously salt and pepper both sides of steaks (about 1/2 tsp of sea salt and 1/4 tsp of pepper per steak) and evenly place about 3, 1/2 Tbsp sized pats of butter across each piece of meat. Seal steaks in airtight bag. Place in Sous Vide for at least 1 hour but up to 4. Check guidelines in tips and tricks.

    Once steak is cooked in sous vide to desired temperature, heat either grill or pan on high. Sear each side of the steak/s for 1 minute for additional flavor and coloring. Chop into bite sized pieces and set aside for sandwich assembly.
  • Caramelized Onions
  • Take 1 tsp of olive oil and heat in medium sized sauté pan. Once the oil is shining, add onions and mix with a wooden spoon. Turn heat to low and let the onions cook for about 45-60 minutes, stirring every 8-10 minutes. You shouldn’t hear any sizzling, if you do, then stir more frequently and turn your heat down. The onions should develop a beautiful deep golden color. Set aside.
  • Grilled Steak Method
  • Turn grill onto 500°F. Generously salt and pepper both sides of steaks (about 1/2 tsp of sea salt and 1/4 tsp of pepper per steak). Melt about 4 Tbsp of butter and brush onto both sides of steak before grilling. Grill about 3 minutes each side or until steak reaches 8° below desired temperature. Take steak off of grill and let sit for about 10 minutes before moving on.

    Once steak is cooked, chop into bite sized pieces and set aside for sandwich assembly.
  • Sandwich Assembly
  • Turn griddle onto medium-high heat. Use about 1/2 Tbsp of butter for 1 side of each of the 8 slices of bread. In a separate bowl, combine 1 cup (half) of chihuahua cheese and creamy horseradish sauce (4 for a little more heat, 2 for less). Place 4 slices of bread, butter side down, onto griddle. Place chihuahua cheese mixture and about 1/4 cup of caramelized onions onto each piece of bread. Place chopped steak generously on top. Add about 1/4 more cup of chihuahua cheese on top and place final slice of bread on top. Press entire sandwich down with spatula.
  • Turn heat down to medium/low and cook sandwiches for about 4-6 minutes on each side or until they are golden brown and cheese is melted. Let sit for 1-2 minutes to settle, cut and enjoy!

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