The Ribeye Steak Sandwich from Fuddruckers features tender, juicy ribeye steak slices stacked on a toasted bun, topped with melted cheese, fresh lettuce, ripe tomatoes, and zesty pickles, delivering a mouthwatering blend of savory flavors and hearty textures.
Equipments
- Grill or griddle
- Chef’s knife
- Cutting board
- Tongs
- Spatula
- Bread knife
- Cheese slicer or shredder
- Toaster or broiler
- Serving tray or plate
Ingredients
- 1 lb (450g) ribeye steak
- 4 sandwich buns
- 4 slices cheddar cheese (or provolone/Swiss)
- 1 cup shredded lettuce
- 2 ripe tomatoes
- 1/2 cup sliced pickles
- Salt
- Black pepper
- 2 tablespoons olive oil (or vegetable oil)
- Butter (for toasting buns)
When selecting ribeye steak for your sandwich, choose a cut with good marbling to ensure tenderness and juiciness. Use fresh, high-quality sandwich buns that toast well for the perfect crunch. Fresh, ripe tomatoes and crisp lettuce bring refreshing texture contrasts, while pickles add the necessary tangy zing. Season the steak simply with salt and black pepper and cook using olive oil or vegetable oil to retain natural flavors. Your Ribeye Steak Sandwich copycat from Fuddruckers will showcase a delicious balance of savory and fresh ingredients, providing an authentic restaurant-quality experience at home.
Instructions
- Instructions:
- Preheat grill or griddle to medium-high heat.
- Slice ribeye steak thinly against the grain.
- Season steak slices with salt and black pepper.
- Drizzle olive oil on the grill or griddle.
- Cook steak slices for 1–2 minutes per side until browned and cooked through.
- Slice tomatoes and pickles.
- Shred or slice cheese if needed.
- Split sandwich buns with bread knife.
- Butter inside of each bun.
- Toast buns on toaster, broiler, or grill until golden.
- Place cheese slices over hot steak to melt.
- Layer steak and melted cheese onto bottom half of each bun.
- Top each sandwich with lettuce, tomato slices, and pickles.
- Cover with top half of bun.
- Serve on a tray or plate.
Substitution
The Ribeye Steak Sandwich from the Fuddruckers copycat menu can be customized by substituting ribeye steak with sirloin or strip steak for a leaner option without sacrificing flavor. Your choice of cheese can easily be swapped among cheddar, provolone, or Swiss to match your taste preference or what is available in your kitchen. If fresh sandwich buns are unavailable, sturdy rolls or ciabatta bread work well to hold the juicy steak and toppings. Use a grill or griddle to sear the steak for the best texture, but a hot cast-iron skillet can also produce excellent results. Toasting the buns with butter on a skillet or toaster enhances flavor and prevents sogginess when assembling your sandwich.
Tips
Your ribeye steak should be sliced thinly against the grain to ensure tenderness and easy chewing. Season the steak just before cooking to enhance natural flavors without drying it out. Toasting the buns with butter adds a crispy texture that balances the juicy steak and fresh toppings. Melt the cheese over the hot steak slices on the grill for a perfect gooey finish before assembling your sandwich.
Nutritions
The Ribeye Steak Sandwich is a rich source of protein, with the ribeye steak providing approximately 70 grams per pound, essential for muscle repair and growth. The cheddar cheese contributes calcium and vitamin D, supporting bone health, while the fresh lettuce and tomatoes add dietary fiber, vitamins A and C for immune function. Olive oil and butter introduce healthy fats and fat-soluble vitamins, enhancing nutrient absorption and flavor. Your meal balances savory steak with fresh produce, delivering both hearty and nutrient-dense qualities in each bite.
Storage
Store leftover ribeye steak slices and sandwich toppings separately in airtight containers in the refrigerator to maintain freshness and prevent sogginess. Wrap toasted buns in foil or place them in a bread box to preserve their texture for up to 2 days. When ready to enjoy, reheat steak slices gently on a grill or skillet to avoid drying out your sandwich ingredients.
Variation or Alternatives
For a variation on the Ribeye Steak Sandwich, you can swap ribeye with sirloin or flank steak for a leaner option while maintaining beefy flavor. Use pepper jack cheese or blue cheese instead of cheddar to add a spicy or tangy twist to the sandwich. You might also marinate the steak slices briefly in Worcestershire sauce and garlic for extra depth before grilling. Toasting buns with garlic butter enhances aroma and complements the savory steak and fresh veggie layers in your sandwich.
Allergies
Your Ribeye Steak Sandwich contains common allergens such as dairy from the cheddar cheese and butter, as well as gluten present in the sandwich buns. People with allergies to dairy, gluten, or certain nightshade vegetables like tomatoes should exercise caution when consuming this meal. Cross-contamination risks may also be present if the steak is seasoned or cooked with shared ingredients.
Why this recipe?
The Ribeye Steak Sandwich at Fuddruckers is favored for its juicy, tender ribeye cut cooked to perfection, delivering a rich, beefy flavor that satisfies meat lovers. Freshly baked buns and crisp toppings complement the savory steak, creating a balanced taste experience. You can recreate this iconic sandwich at home to enjoy a premium steakhouse-quality meal without the restaurant price tag. Making a copycat version allows you to customize ingredients to your liking while preserving the authentic flavors that make this sandwich a crowd favorite.