Steak Panini

Elevate your sandwich game with this mouthwatering Steak Panini, a perfect marriage of bold flavors and comforting textures. Tender ribeye steak, marinated in a savory blend of olive oil, garlic, and balsamic vinegar, is perfectly seared to juicy perfection before being layered onto buttery, crisp ciabatta bread. Each bite is loaded with melted Gruyère cheese, peppery arugula, and fresh tomato slices, creating a balanced harmony of richness and freshness. Whether cooked on a panini press or crisped on a grill pan, this recipe delivers a gourmet sandwich experience in just 35 minutes. Perfect for lunch or a casual dinner, this panini pairs beautifully with a crisp side salad or a bowl of warm soup. Indulge in the ultimate steak sandwich that’s sure to impress!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 8 oz Ribeye steak
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 cloves Garlic, minced
• 1 tbsp Balsamic vinegar
• 1 loaf Ciabatta bread
• 2 tbsp Butter, softened
• 4 oz Gruyère cheese, sliced
• 1 cup Arugula
• 1 medium Tomato, thinly sliced

Directions

Step 1

Begin by marinating the steak. In a small bowl, combine olive oil, salt, black pepper, minced garlic, and balsamic vinegar. Mix well to form a marinade.

Step 2

Place the ribeye steak in a shallow dish or a large zip-top bag. Pour the marinade over the steak, ensuring it is evenly coated. Let it marinate at room temperature for about 15 minutes.

Step 3

While the steak is marinating, prepare the ciabatta bread. Cut the loaf into two equal portions, then slice each portion horizontally in half to create a top and bottom for each sandwich.

Step 4

Preheat a grill pan or a skillet over medium-high heat. Remove the steak from the marinade and place it on the hot pan. Cook for about 3-4 minutes on each side, or until the desired doneness is achieved.

Step 5

Once cooked, remove the steak from the pan and let it rest for 5 minutes. Then, slice the steak thinly against the grain.

Step 6

Butter the outside surfaces of the ciabatta bread slices. On the inner side of the bottom slice, layer the sliced steak, Gruyère cheese, arugula, and tomato slices.

Step 7

Top each sandwich with the other slice of ciabatta, buttered side facing out.

Step 8

Heat a panini press or a grill pan over medium heat. Place the assembled sandwiches in the panini press or on the grill pan. If using a grill pan, press down gently with a spatula or a heavy pan.

Step 9

Cook for about 3-5 minutes per side, or until the bread is crispy and golden, and the cheese has melted.

Step 10

Remove the paninis from the heat. Cut each sandwich in half and serve immediately.

Nutrition Facts

Serving size	(1068.7g)

Amount per serving	% Daily Value*
Calories	2887.4

Total Fat 134.3g	0%
Saturated Fat 51.0g	0%
Polyunsaturated Fat 4.2g
Cholesterol 354.6mg	0%
Sodium 6947.8mg	0%
Total Carbohydrate 283.3g	0%
Dietary Fiber 19.8g	0%
Total Sugars 6.1g
Protein 145.5g	0%

Vitamin D 31.8IU	0%
Calcium 1038.7mg	0%
Iron 24.9mg	0%
Potassium 1201.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 19.9%

Carbs: 38.8%