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Ribeye Melt

Think patty melt, only better. Swap out the ground beef for thinly sliced blackened ribeyes for a steak sandwich that may not look pretty (Ah brown foods!), but as described by my husband… ‘The best sandwich in the series’.

The thinly sliced ribeyes can be found at the Sully Community Locker. Make sure to call ahead of time to order!

What’s so great about this sandwich? The thin slices of ribeye are so tender and juicy… easy to bite into. The entire piece of steak doesn’t come out with your first bite. Simplicity at its best here. Steak, onions and cheese.

Try this Ribeye sandwich and leave me a review on my blog!


Start by thinly slicing an onion or two, depending how many sandwiches you plan to make. For three sandwiches I used 2 medium sized onions. Heat up a cast iron pan on low-medium heat. Add butter, olive oil, and onions. Season with salt and pepper. Cook it down while stirring frequently for about 30-45 minutes, depending on how caramelized you’d like the onions. During the last 10 minutes, I added 1/3 cup of water to aid it in becoming softer.

Remove onions from pan. Bring temperature of cast iron up to medium heat. Add ribeyes and cook for about 45 seconds to a minute on each side. You don’t want these cooked all the way through, a little pink is what you’re after. It doesn’t take long.

Remove ribeyes from pan and let rest. Butter two pieces of rye bread. Place butter side down in the cast iron, like you’re about to make a grilled cheese sandwich. Add the onions, ribeyes, steak sauce, provolone cheese, and the other piece of buttered bread. Flip to toast both sides. I added a lid to my cast iron to help speed up the process.

Slice in half and serve immediately.

If you're looking for the how-to video, check out my Instagram reel for this recipe.


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