Recipe Of The Week: Grilled Ribeye Steak and Cheese Sandwich

Recipe of the Week

Oh boy. THIS one really hit the spot. My last recipe, Panko Chicken with Wilted Greens and Fried Eggs, was a meal that I spontaneously made on the fly. For our recipe of the week, this grilled ribeye steak and cheese sandwich with sauteed spinach and mozzarella cheese was no different, and turned out to be amazing as well!

Now, I said steak and cheese instead of cheesesteak for a reason. I find that the way it was prepared and layered, I can’t call bring myself to call it a cheesesteak. Maybe that’s just me!

Moving off the soapbox, let me give a litle background on this sandwich. My wife and I never buy red meat. We will have it occasionally out at a restaurant or when grilling at a family event. However, we are also aware of the studies citing how damaging it can be to consume it daily (Check out this crazy post about an all meat diet being floated around now!) and therefore limit our amounts.

Additionally, we (being budget-minded and all) are also conscious that red meat is expensive! Have you seen the prices lately? Two ribye steaks (though quite on the big side at nearly an inch and a half to two inches thick) cost us about $40.00!

Now, it was nowhere near the price it would have been had we gone to a restaurant, but still. Imagine doing that all the time (We’re looking at you, Carnivore Diet)?

That’s why we usually like sticking to leaner meats such as turkey and chicken. Not only is it healthier (with less saturated fat), but it also is a little more reasonable on the wallet.

This night was different. We had seen one of those Tasty videos on Youtube about grilled ribeye. Has anyone else checked these out? Don’t do it while you are hungry…You have been warned.

The recipe looked really good and it turned out to be incredible. We even had a bunch left over. That’s when this idea came to me one day as I was trying to figure out what to have for lunch.

Keep reading to find out how to make this great sandwich! I should mention that this recipe was for one serving, so multiply accordingly if making it for more than that.

Grilled Ribeye Steak and Cheese SandwichRecipe of the Week

Ingredients:

  • 5-10 thin slices of leftover, seared ribye steak
  • 3 medium to large cloves of garlic, sliced thinly
  • 1 and 1/2 cups of baby spinach (I use organic, as spinach is #2 on the “Dirty Dozen” list this year for pesticides)
  • 8 slices (I used Belgioioso sliced, so they are in little rounds. Don’t freak out about the number!) of mozzarella cheese
  • 2 slices of whole grain bread (I used Pepperidge Farm 15 Grain because for one, it’s what was on hand, and two, I like it)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • Crushed red pepper to taste

Instructions:

  • Heat butter, olive oil, and a pinch of crushed red pepper in a nonstick skillet over medium high heat.
  • Thinly slice your garlic cloves and throw them in the skillet, stirring to saute until slightly softer. Don’t go too long because browned garlic is bitter garlic!Recipe of the Week
  • Toss in your spinach and saute until the greens are wilted, but still retain their bright green color. As with the Panko chicken recipe, you don’t want your spinach to turn dark and mushy. Not only is that unpleasant, but it also drains all the vitamins out of the greens.Recipe of the Week
  • Next, move the spinach to the side of the skillet so that it slows cooking or remove it altogether. Toss in your steak slices and separate then so they all get a chance to cook in the garlicky, buttery oil. Recipe of the Week
  • Let the steak sizzle so that it gets some color, but don’t turn it all gray as you will have worked too hard to get a tender, medium-rare-to-medium steak when you first cooked it. Recipe of the Week
  • Place four slices of mozzarella cheese on your first slice of bread.Recipe of the Week
  • Layer the steak on top of the cheese.Recipe of the Week
  • Layer the sauteed spinach on top of the steak.Recipe of the Week
  • Place the last four slices of cheese on top of the greens and give it a grind of pepper.Recipe of the Week
  • Top with the other slice of bread.Recipe of the Week
  • Now, you could stop there and it would probably be a fine sandwich. However, if you want to take it over the top, return the sandwich to the hot pan and cover so the cheese gets nice and melty. Recipe of the Week
  • Grill the sandwich until it turns golden brown on each side.Recipe of the Week
  • Remove the sandwich from the skillet and slice diagonally,
  • Serve with your favorite condiments (mine just happens to be spicy brown mustard, but it’s really up to you) and enjoy!Recipe of the Week

Nutrition At A Glance:

Now that we have the “How”, let’s take a look at the “How Much”. Since this is a health conscious website, it is important to look at what this will do as far as your daily nutrition is concerned. As with my previous recipes (See Banana and Peanut Butter OatmealWhole Wheat Banana-Carrot Pancakes, and Easy Beef and Bean Burritos, and the Panko Chicken with Wilted Greens), I will be using the Very Well Fit Nutrition Calculator.

Take a look below to check out the stats and let’s see how we did! As always, these things are estimates and some of the measurements they provide on the site are not what I am familiar with or used. Therefore I had to guess a little. What I’m trying to say is, take this nutrition label generated by the site as a guideline, but not necessarily as 100% accurate.


There are a couple of things that jump out at me to the positive side:

  • One: It’s got a good amount of calories in it, no matter what diet you may be on. It can certainly be used as a dinner or a lunch, as it makes up a little over 35% of the daily calories in a 2000 calorie diet.
  • Two: This will definitely keep you full for a while with the amount of fat included (remember, fat = full).
  • Three: Between the spinach and the whole grain bread, you are getting some really good fiber in there (which, I’m sure you have read, we don’t eat enough of) and high quality carbs from the whole grains.
  • Four: If you are looking to build muscle or recover from a workout, you have got to be impressed with the amount of protein packed into this sandwich!
  • Five: I already mentioned the whole grains as far at their nutrition, but additionally including 1.5 cups of spinach and wilting it down is a great way to get a bunch of veggies into your diet!

Now that we have looked at the positives, there are absolutely a few negatives, which I hinted at before:

  • One: The amount of saturated fat in this meal is quite high. This is to be expected since you are dealing with red meat. It’s also why I stated before, that we don’t often have it. We treat it as just that…a treat, which means that having it once in a while is not going to kill us.
  • Two: On the same note, the amount of cholesterol is also high because of the red meat factor. 

There are certainly things you could do to lessen the impact if you wanted a leaner sandwich. Generally, ribeye is a fattier cut of meat, so simply choose a leaner cut. You’d have to be careful how you cook it then, because it might be tougher as well.

Another hack would be to lessen the amount of cheese used. At the time I made this, I was really hungry and wanted a good amount of cheese. All I can say is, “Oops”.

Final Thoughts

So there you have it. My recipe of the week, the grilled ribeye steak and cheese sandwich, is a delicious meal that will keep you full and building muscle! Yes, there is some trade-off whenever you are dealing with red meat.

However, if you treat red meat as an every-so-often food in your diet, and keep up with your exercise and healthy eating, a little splurge isn’t going to knock you totally off track.

I really think you will enjoy it thoroughly and it will be a recipe you come back to in the future, when you are craving a meaty steak sandwich.

Now it’s your turn! Do you have a go-to steak sandwich you like to make? What is your favorite cut of meat to use in a sandwich? Do you have any questions, in particular, about this recipe? As always, feel free to leave your thoughts and questions in the comments below.

I’d also be interested in how you treat red meat. Is it a staple in your diet, a once-in-a-while thing, or a never-going-near-it thing? Let me know!

Until next time, keep looking out for more recipes on the site. If there is something you’d like me to come up with a recipe for and analyze nutritionally, I’d love to hear about it, so please send me your suggestions!

Steve