Cajun Ribeye Steak Sandwich

Name: Cajun Ribeye Steak Sandwich
Prep time: 15 min
Cook time: 20 min
Cuisine: American
Ingredients: 3 (10 oz) 1855 Black Angus Beef Ribeye Steaks; Cajun seasoning, to taste; Salt and pepper, to taste; 1 Red pepper; 1 Orange pepper; 1 Yellow pepper; 1 Sweet onion; 2-3 Ciabatta Buns; Arugula; Olive oil; 2-3 Sprigs thyme; 2 Tbsp Butter; ¼ cup Mayonnaise; 1 Tbsp Worcestershire sauce; 2 Tbsp Dijon mustard; 1 Tbsp Cajun seasoning; 1 Tbsp Fresh thyme; Pinch of salt; Pinch of Red pepper flakes; 2 cloves garlic, minced

A Black Angus ribeye sandwich is always amazing. But this recipe takes it to the next level, spicing it up with Cajun remoulade, colorful peppers, and sweet onion.

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Servings: 2

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Ingredients

3 (10 oz) 1855 Black Angus Beef Ribeye Steaks
Cajun seasoning, to taste
Salt and pepper, to taste
1 Red pepper
1 Orange pepper
1 Yellow pepper
1 Sweet onion
2-3 Ciabatta Buns
Arugula
Olive oil
2-3 Sprigs thyme
2 Tbsp Butter
¼ cup Mayonnaise
1 Tbsp Worcestershire sauce
2 Tbsp Dijon mustard
1 Tbsp Cajun seasoning
1 Tbsp Fresh thyme
Pinch of salt
Pinch of Red pepper flakes
2 cloves garlic, minced

Instructions

Use a paper towel to pat the ribeye steaks dry. Season the steaks with Cajun seasoning, salt, and pepper. Brine in the refrigerator, up to 24 hours. Thinly slice the steak into strips and set aside.
Slice the peppers and onions and set aside.
Add the olive oil, butter, and thyme sprigs to a skillet heated over high heat. Let the oil warm up for 2-3 minutes and then add the steak. Sear for about 4-5 minutes or until a crust forms. Remove from the heat and set steaks aside to rest.
Reduce heat to medium and add the peppers and onion to the pan. Let them cook for about 8-10 minutes, until peppers are soft.
To prepare the remoulade sauce, mix mayonnaise, Worcestershire, Dijon, 1 tablespoon Cajun seasoning, fresh thyme, red pepper flakes, and garlic. Add a pinch of salt (to taste).
Slice ciabatta buns in half. Place in the skillet to toast for just a few minutes. Spread the remoulade on the buns, and next add arugula, bell peppers, and onions. Top with the sliced ribeye and close the sandwich.

Recipe courtesy of Britney Breaks Bread.

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