The Maverick Ribeye Sandwich from LongHorn Steakhouse features a tender, juicy ribeye steak topped with melted cheddar cheese, crispy onion straws, and smoky barbecue sauce, all nestled inside a toasted, buttery bun for a hearty and flavorful bite.
Equipments
- Grill or broiler
- Fryer or deep pot
- Tongs
- Chef’s knife
- Cutting board
- Cheese slicer or grater
- Spatula
- Saucepan (for barbecue sauce, if making from scratch)
- Mixing bowl (for onion straws batter)
- Whisk
- Baking sheet or plate (for resting steak/onion straws)
- Brush (for buttering buns)
- Toaster, skillet, or griddle (for toasting bun)
Ingredients
- 1 lb (450g) ribeye steak
- Cheddar cheese slices
- Onions
- All-purpose flour
- Buttermilk
- Salt
- Black pepper
- Vegetable oil (for frying)
- Barbecue sauce
- Butter
- Sandwich buns
Choosing a high-quality ribeye steak is essential to achieve the tender and juicy texture characteristic of the Maverick Ribeye Sandwich. Ensure the cheddar cheese is fresh and sliced evenly for optimal melting over the steak. When preparing crispy onion straws, use cold buttermilk and maintain the right oil temperature to achieve the perfect crunch without greasiness. Toast the sandwich buns with butter using a skillet, griddle, or toaster to add a rich flavor and prevent sogginess from the barbecue sauce. You can recreate the Maverick Ribeye Sandwich from LongHorn Steakhouse with these key ingredients and cooking techniques for an authentic taste at home.
Instructions
- Preheat grill or broiler.
- Slice onions into thin rings.
- Prepare onion straw batter in mixing bowl (combine flour, buttermilk, salt, black pepper).
- Dredge onion rings in batter.
- Heat vegetable oil in fryer or deep pot.
- Fry onion straws until golden brown; drain on baking sheet or plate.
- Season ribeye steak with salt and pepper.
- Grill or broil steak to desired doneness.
- Let steak rest.
- Slice ribeye steak thinly (if necessary).
- Slice or grate cheddar cheese.
- Warm barbecue sauce in saucepan (if needed).
- Slice sandwich buns.
- Butter buns and toast on skillet, griddle, or toaster.
- Assemble sandwich: place ribeye steak on bottom bun.
- Layer cheddar cheese over steak.
- Add crispy onion straws.
- Drizzle with barbecue sauce.
- Top with buttered, toasted bun.
- Serve immediately.
Substitution
The Maverick Ribeye Sandwich from LongHorn Steakhouse copycat menu calls for a ribeye steak, but you can substitute with sirloin or New York strip for a leaner option. When frying onion straws, if you don't have a deep fryer, a deep pot filled with vegetable oil works just as well to achieve that crispy texture. Instead of cheddar slices, shredded sharp cheddar or even Monterey Jack can provide a different but equally delicious twist. When toasting buns, using a skillet or griddle ensures even browning if you don't have a toaster. Your barbecue sauce can be store-bought or homemade, allowing flexibility in flavor intensity and sweetness.
Tips
Make sure to let the ribeye steak rest for at least 5-10 minutes after grilling; this helps retain its juices and flavor when sliced. Use a sharp chef's knife to slice the steak thinly, which makes the sandwich easier to eat and enhances texture. When frying onion straws, maintain the oil temperature around 350degF (175degC) to achieve a crispy, golden exterior without absorbing excess oil. Butter the sandwich buns evenly and toast them just before assembling to enjoy a warm, crunchy contrast to your melted cheddar and juicy steak in your sandwich.
Nutritions
The Maverick Ribeye Sandwich from LongHorn Steakhouse delivers a rich source of protein primarily from the 1 lb ribeye steak, providing essential amino acids for muscle repair and energy. Cheddar cheese contributes calcium and vitamin D, supporting bone health, while the crispy onion straws add a modest amount of fiber and antioxidants from the onions. The sandwich bun offers carbohydrates for quick energy, but also contributes to the total calorie count, especially when combined with the butter used for toasting. You should be mindful of the sodium and fat content from the barbecue sauce, butter, and fried onion straws when enjoying this indulgent meal.
Storage
Store leftover ribeye steak and onion straws separately in airtight containers to maintain their texture and flavor. Keep cheddar cheese slices refrigerated in a sealed package to prevent drying out, and store sandwich buns in a cool, dry place or freeze if you plan to keep them longer. When reheating, warm the steak gently in a skillet and toast the buns again for the best taste, ensuring your Maverick Ribeye Sandwich remains satisfying.
Variation or Alternatives
You can substitute ribeye steak with sirloin or flank steak for a leaner option without sacrificing flavor. Swap cheddar cheese with pepper jack or provolone to add a spicy or mild twist to your sandwich. Instead of frying onion straws, try baking them for a lighter, less oily texture. Consider mixing your barbecue sauce with a hint of honey or chipotle for a sweeter or smokier flavor profile that complements the steak.
Allergies
The Maverick Ribeye Sandwich contains common allergens such as dairy from cheddar cheese, buttermilk, and butter, as well as wheat from the sandwich buns and all-purpose flour used for frying the onion straws. Onions may also cause allergic reactions for some individuals sensitive to certain vegetables. You should exercise caution if you have allergies to any of these ingredients to avoid adverse reactions.
Why this recipe?
The Maverick Ribeye Sandwich from LongHorn Steakhouse combines thick, juicy ribeye steak with melted cheese, crispy onions, and savory sauce on a toasted bun, delivering a rich and satisfying flavor experience. Its tender, well-seasoned ribeye appeals to steak lovers craving a hearty, indulgent sandwich that balances bold taste with quality ingredients. Making a copycat version lets you recreate this premium steakhouse flavor at home, offering a cost-effective way to enjoy the same robust, mouthwatering taste without waiting or dining out. Your taste buds will appreciate the authentic blend of textures and spices that define the Maverick Ribeye Sandwich's popularity.