Ribeye Sandwich with Jalapeno Pesto and White Cheese Sauce
Servings 4
Ingredients
Jalapeno Pesto
- 1 jalapeno
- 2 cups fresh basil
- 1 clove garlic
- ¼ cup toasted pine nuts
- ½ cup grated parmesan
- 1 cup olive oil
- salt and pepper
Caramelized Onions
- 1 tablespoon oil
- 1 large sweet onion peeled, thinly sliced
- 1 teaspoon salt
Ribeye
- 1 pound boneless ribeye steak
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter
Cheese Sauce
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ½ cups milk
- ½ teaspoon garlic powder
- 4 ounces Monterey jack shredded
- 4 ounces white cheddar shredded
- salt and pepper
Remaining ingredients
- 1 cup arugula
- 4 toasted sandwich buns
Instructions
- Prepare the jalapeno pesto. Preheat oven to 400 degrees F. Place the jalapeno on a baking sheet and roast for 15 minutes or until the skin begins to blister and darken. Remove from heat and transfer jalapeno to a small bowl. Cover with plastic wrap and let sit for 10 minutes. Remove cover and carefully peel the outer skin off the jalapeno. Discard the stem and seeds.
- Combine roasted jalapeno with basil, garlic, toasted pine nuts, Parmesan, and olive oil in a food processor and pulse until finely chopped. Season with salt and pepper. Set aside.
- Prepare the caramelized onion. Heat oil in a medium saute pan over medium heat. Add sliced onion and season with salt. Continue to cook, stirring occasionally, until onions are deep brown and caramelized, about 30-40 minutes. Add a splash of water if the pan becomes too dry. Remove from heat and set aside.
- Reduce oven temperature to 275 degrees F. Place a metal wire rack on a baking tray.
- Prepare steak. Combine garlic powder, onion powder, salt, and black pepper in a small bowl. Season both sides of the steak with the seasoning mixture and place on the metal wire rack. Roast until the internal temperature comes to 110 degrees (depending on the thickness of steaks, this can take anywhere between 30-60 minutes). Remove steak from the oven and let rest for 10 minutes.
- Meanwhile, prepare the cheese sauce. Melt butter in a medium saucepan over medium heat. Add flour and whisk until combined. Add milk, whisking constantly. Let the milk come to a simmer, stirring occasionally, and reduce heat to low. Add garlic powder and half of the Monterrey jack and white cheddar cheese. Stir until the cheese melts and add the remaining amount. Stir until melted and the sauce is smooth about 5 minutes. Season with salt and pepper. Keep warm.
- Heat 1 tablespoon butter in a saute pan over medium-high heat. Add steak and sear until browned, about 1 minute. Flip and cook on the other side until browned. Remove from heat and let rest 5 minutes. Slice steaks across the grain.
- Assemble sandwiches. Spread jalapeno pesto on the bottom bun, top with arugula, ribeye, cheese sauce, and caramelized onions. Serve immediately.
Notes
You can make the jalapeno pesto, caramelized onions, and cheese sauce the day before. Reheat the cheese sauce gently before serving.
You can season the steak ahead of time and let it marinate overnight. Let it come to room temperature before cooking in the oven.
