Best 8 Ciabatta Steak Sandwichrobynne Recipes

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**Introduction:**

Welcome to a culinary journey where flavors dance and textures intertwine. Our article presents a delectable array of recipes, each showcasing the iconic Ciabatta Steak Sandwich in its diverse forms. From the classic simplicity of the Traditional Ciabatta Steak Sandwich to the tantalizing variations of the Arugula and Goat Cheese Ciabatta Steak Sandwich and the hearty Ciabatta Steak Sandwich with Caramelized Onions, we offer a symphony of taste experiences. Let your taste buds embark on an adventure as we unveil the secrets behind creating the perfect Ciabatta Steak Sandwich, ensuring a culinary masterpiece that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CIABATTA CHEESE STEAKS WITH THE WORKS



Ciabatta Cheese Steaks with the Works image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 flat iron steaks, 6 to 8 ounces each
Extra-virgin olive oil, for coating, plus 2 tablespoons
Grill seasoning
3 cubanelle peppers, (Italian mild frying peppers) seeded and thinly sliced
1 clove garlic, peeled and crushed
1 large onion, thinly sliced
1/4 cup hot pepper rings (sometimes labeled banana pepper rings), drained, NOT pepperoncini, sliced yellow or red hot peppers in a jar
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
Salt and freshly ground black pepper
Nutmeg, freshly grated
2 cups grated provolone cheese
2 loaves ciabatta, about 12 inches long

Steps:

  • Leave the steaks on the counter, to take chill off, while the grill or grill pan heats up to medium-high. Coat the steaks with extra-virgin olive oil and grill seasoning.
  • Heat 2 tablespoons, 2 turns of the pan, extra-virgin olive oil in a skillet over medium-high heat. Add the cubanelle peppers, the garlic and onions and cook until very tender, 10 to 12 minutes. Add a splash of hot pepper juice and the hot pepper rings and remove from the heat.
  • Heat oven to 250 degrees F.
  • While the peppers cook, put the steaks on the hot grill and cook 10 minutes for rare, 2 minutes longer for each level of desired doneness, turning once about midway during the cook time. Meanwhile heat up a sauce pot over medium heat and add the butter. When the butter has melted, whisk in the flour and stir for 1 minute. Whisk in the milk and season with salt, pepper and nutmeg, to taste. Thicken the sauce for a couple of minutes, then reduce the heat to low.
  • When the steaks are cooked to desired doneness, remove them to a cutting board and let rest for 5 minutes. Thinly slice on an angle against the grain of the meat. While the meat rests, warm the bread in the oven. Stir the cheese into sauce.
  • To serve, split the bread lengthwise and spread the steak slices evenly across the bottoms of the bread. Top the steak with the sauce and the peppers and onions. Cover with the bread tops and cut the ciabatta into 4 equal portions

CIABATTA STEAK SANDWICH



Ciabatta Steak Sandwich image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 (2 pound) London broil
1 tablespoon olive oil
1 tablespoon steak seasoning (recommended: Montreal Steak Seasoning)
2 tablespoons pesto
1/4 cup mayonnaise
4 ciabatta rolls, sliced in 1/2 lengthwise
3 plum tomatoes, sliced

Steps:

  • Preheat grill to medium heat.
  • Brush London broil with olive oil and season with steak seasoning. Place on grill. Grill 3 to 5 minutes per side, depending on thickness and preference. When done, let rest 5 minutes then slice on the bias.
  • In a small bowl, combine pesto and mayonnaise.
  • Spread mayonnaise blend on bottom half of each ciabatta. Top with tomato slices and meat. Cover with the top halves and serve.

NEXT-LEVEL STEAK & ONION SANDWICH



Next-level steak & onion sandwich image

Focusing on awesome, sweet onions seriously takes the joy of a steak sandwich up a notch.

Provided by Jamie Oliver

Categories     Mains     Jamie's Comfort Food     Beef     Father's day     St. George's Day     British     Bread

Time 50m

Yield 4

Number Of Ingredients 10

400 g flank skirt steak or bavette
2 large onions
20 g unsalted butter
olive oil
70 g dark brown sugar
125 ml red wine vinegar
1 ciabatta loaf
extra virgin olive oil
English mustard, optional
1 handful of watercress

Steps:

  • Remove the steak from the fridge and let it come to room temperature, then cover it with greaseproof paper and bash it with the base of a pan to tenderise and make it all roughly the same thickness.
  • Meanwhile, peel the onions, also removing the first layer of flesh (reserve this for a soup or stew), then slice into 2cm-thick rounds.
  • Put the butter, a lug of oil and the sugar into a large non-stick frying pan on a medium heat. Once the butter has melted, place the onions into the pan in a single layer and cook for 5 minutes.
  • Pour in the vinegar, pop the lid on, reduce the heat to low and cook for around 35 minutes, or until beautifully golden and caramelised on the bottom only, adding splashes of water to loosen, if needed.
  • Meanwhile, pop the ciabatta into the oven, turn onto 110°C/225°F/gas ¼ and leave to warm through.
  • Season the steak all over with sea salt and black pepper. Place a large non-stick heavy-bottomed pan on a high heat. Once screaming hot, drizzle the steak with olive oil, then put it into the pan and cook for 3 minutes on each side for medium, or to your liking.
  • Remove to a plate, rest for 1 minute, then slice 1cm thick and toss through its own resting juices with a drizzle of extra virgin olive oil.
  • Cut the warm ciabatta in half and rub the inside of each piece in the steak resting juices. Spread on some mustard, if you like, then layer over the caramelised onions, the steak and pinches of watercress.
  • Pop the other piece of bread on top, press down lightly, carve up into decent chunks and get involved.

Nutrition Facts : Calories 553 calories, Fat 22.3 g fat, SaturatedFat 7.5 g saturated fat, Protein 31 g protein, Carbohydrate 60 g carbohydrate, Sugar 24.9 g sugar, Sodium 1.6 g salt, Fiber 3.6 g fibre

RUSTIC RIB-EYE ON CIABATTA



Rustic Rib-Eye on Ciabatta image

Rustic rib-eye on ciabatta is grilled steak, pesto-lime aioli, sugar caramelized onions, melted cheese, and garlic butter artisan bread! Layer spinach, tomato, banana peppers, or any other fixings you desire with the steak.

Provided by Culinary Envy

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 1h58m

Yield 6

Number Of Ingredients 17

3 (8 ounce) rib-eye steaks
3 tablespoons butter, or as needed
1 pinch salt and ground black pepper to taste
1 tablespoon butter
1 tablespoon garlic oil
1 teaspoon brown sugar
1 large onion, halved and thinly sliced
1 tablespoon red wine vinegar
5 tablespoons prepared pesto sauce
2 tablespoons mayonnaise
2 teaspoons lime juice
¼ cup butter, melted
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 pinch salt
1 loaf ciabatta bread, split in half horizontally
4 slices Muenster cheese

Steps:

  • Coat steaks with 1 tablespoon butter each; season with salt and pepper. Place each steak in a vaccum-seal bag. Seal the bags and place in a water bath with a sous vide cooker inserted. Set temperature to 130 degrees F (54 degrees C); cook until firm and reddish-pink and juicy in the center, about 1 hour.
  • Combine 1 tablespoon butter, garlic oil, and brown sugar in a large nonstick skillet over medium heat until butter is melted, about 1 minute. Place onion into the pan in a single layer; cook until translucent, about 5 minutes. Add vinegar; cover and reduce heat to low. Cook, adding a splash of water if needed, until onions are golden brown, about 20 minutes.
  • Combine pesto sauce, mayonnaise, and lime juice in a bowl. Stir until well combined. Cover with plastic wrap and refrigerate until ready to use.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Stir melted butter, onion powder, garlic powder, and salt together in a bowl. Brush mixture over both halves of the bread. Place bread on a baking sheet; add Muenster cheese to 1 piece.
  • Bake in the preheated oven until golden brown, about 15 minutes.
  • Heat a grill pan over medium-high heat. Remove 1 steak from the bag and cook on the grill pan until nicely browned, about 1 minute per side. Repeat with the remaining steaks. Let rest until set, about 5 minutes. Slice thinly against the grain.
  • Spread pesto mixture over the bread; add the steak and browned onions. Cut sandwich into 6 pieces.

Nutrition Facts : Calories 690.9 calories, Carbohydrate 42.6 g, Cholesterol 105.2 mg, Fat 46.1 g, Fiber 2.9 g, Protein 26.4 g, SaturatedFat 20.6 g, Sodium 879.9 mg, Sugar 2.8 g

CIABATTA



Ciabatta image

Take five minutes today to make the starter, also called sponge, and tomorrow you can bake two loaves of this marvelous, slightly sour, rustic Italian bread that has a hearty crust.

Provided by Benoit Hogue

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time P1DT1h

Yield 15

Number Of Ingredients 10

⅛ teaspoon active dry yeast
2 tablespoons warm water (110 degrees F/45 degrees C)
⅓ cup warm water
1 cup bread flour
½ teaspoon active dry yeast
2 tablespoons warm milk (110 degrees F/45 degrees C)
⅔ cup warm water
1 tablespoon olive oil
2 cups bread flour
1 ½ teaspoons salt

Steps:

  • To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
  • To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
  • Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
  • At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
  • Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.

Nutrition Facts : Calories 96.1 calories, Carbohydrate 17.6 g, Cholesterol 0.2 mg, Fat 1.3 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 0.2 g, Sodium 234.5 mg, Sugar 0.2 g

GRILLED FLANK STEAK ON CIABATTA WITH RED PEPPERS



Grilled Flank Steak on Ciabatta With Red Peppers image

This steak sandwich, inspired by the flavors of Spain, takes a little time to prepare, but it's really quite simple. Just sauté a tangle of onions and red peppers until tender, then hit it with a splash of red wine and black olive tapenade. Meanwhile, rub the meat with a little olive oil and paprika then grill (or broil) until done. Pile the sliced meat and pepper mixture onto toasted ciabatta and enjoy.

Provided by Florence Fabricant

Categories     steaks and chops, main course

Time 1h

Yield 6 servings

Number Of Ingredients 11

1 13/4- to 2-pound flank steak
6 tablespoons extra-virgin olive oil
2 teaspoons smoked paprika
Salt and ground black pepper
2 tablespoons black olive tapenade
1/3 cup finely chopped flat-leaf parsley
1 large red onion, coarsely chopped
4 cloves garlic, slivered
2 large red bell peppers, cored and coarsely chopped
1/2 cup dry red wine
1 large ciabatta, halved horizontally

Steps:

  • Smear flank steak with 2 tablespoons olive oil, massage with paprika and season with salt and pepper. Set aside. Combine 11/2 tablespoons of the tapenade with the parsley and 2 tablespoons of the oil. Set aside.
  • Heat remaining oil in a large skillet. Add onion and sauté on medium until soft. Add garlic, sauté briefly, then add peppers. Reduce heat to low and sauté gently until very tender, about 30 minutes. Stir occasionally. Stir in wine and remaining tapenade, cook briefly, then remove from heat.
  • Heat grill to hot. When peppers are done, put steak on grill and sear fairly close to the heat, 2 to 3 minutes per side for medium-rare. Timing is tricky because it depends on the fire and the thickness of the meat, but you can make a diagonal cut at one end of the steak to gauge doneness.
  • Transfer steak to a cutting board and place ciabatta halves, cut side down, on the grill to toast. Watch closely. Smear toasted ciabatta with the reserved tapenade and parsley from Step 1. Slice steak thin on the bias and arrange slices on the ciabatta. Reheat peppers and spoon on top of the steak. Cut each ciabatta half in six pieces, arrange on a platter and serve.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 19 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 515 milligrams, Sugar 4 grams

STEAK & CARAMELISED ONION SANDWICH



Steak & caramelised onion sandwich image

The classic snack gets an update - perfect for a Saturday night on, or during barbecue season

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 15m

Number Of Ingredients 5

4 minute steaks (Sainsbury's Taste the Difference are good) or 2 x 1cm thick sirloin steaks
1 tbsp olive oil , plus extra for drizzling
1 small ciabatta loaf
4 tbsp caramelised onions
half an 85g bag watercress

Steps:

  • Put the grill on. Heat a little oil in a frying pan. Season both sides of the steaks with salt, then fry for 1-2 minutes on each side. Meanwhile, slice the ciabatta in half lengthways and grill the cut sides until golden.
  • Drizzle the toasted ciabatta with olive oil, spread the bottom half with the onions and sit the steaks on top. Cover with the watercress and close the sandwich with the other half of the ciabatta. Cut into four sandwiches and serve two per person. Serve hot.

Nutrition Facts : Calories 525 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 52 grams protein, Sodium 1.85 milligram of sodium

MILANO CIABATTA SANDWICH



Milano Ciabatta Sandwich image

Hearty Italian-style sandwich slices boast a trio of colors and flavors.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 16

Number Of Ingredients 7

1 loaf (1 pound) unsliced rustic ciabatta bread
1/2 cup kalamata olive tapenade
2 cups shredded romaine lettuce
1/4 large sweet onion, sliced (1 cup)
8 ounces sliced salami
8 ounces sliced provolone cheese
2 medium tomatoes, sliced

Steps:

  • Cut bread horizontally in half. Spread tapenade over bottom half of bread; top with lettuce. Layer onion, salami, cheese and tomatoes on lettuce. Add top of loaf.
  • Cut sandwich into 16 pieces.

Nutrition Facts : Calories 170, Carbohydrate 17 g, Cholesterol 20 mg, Fiber 1 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 500 mg

Tips:

  • Use high-quality ingredients. The better the quality of your ingredients, the better your sandwich will be. Look for fresh, flavorful bread, high-quality steak, and delicious cheese.
  • Cook the steak perfectly. The ideal doneness for a steak sandwich is medium-rare. This will give you a juicy, tender steak with a nice pink center.
  • Use a flavorful marinade. Marinating the steak before cooking will help to tenderize it and add flavor. Try using a marinade made with olive oil, garlic, herbs, and spices.
  • Toast the bread. Toasting the bread will help to hold the sandwich together and give it a nice crispy texture.
  • Don't overload the sandwich. A good steak sandwich should have a good balance of steak, cheese, and toppings. Don't pile on too much of any one ingredient, or the sandwich will become difficult to eat.

Conclusion:

The Ciabatta Steak Sandwich is a delicious and satisfying meal that is perfect for any occasion. Whether you're tailgating at a game or enjoying a quiet dinner at home, this sandwich is sure to please. With its tender steak, flavorful cheese, and crispy bread, the Ciabatta Steak Sandwich is a classic sandwich that will never go out of style.

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