Open Faced Ribeye Sandwich

Serves 4


  • 4 (8-ounce) Certified Angus Beef ® ribeye steaks
  • 2 ciabatta rolls cut in half
  • 2 teaspoons olive oil
  • 8 ounces herb cream cheese
  • 1 (14-ounce) can artichoke hearts, drained, cleaned and chopped
  • 8 slices smoked mozzarella cheese, thinly sliced
  • 2 Roma tomatoes, seeded and diced
  • 1 yellow tomato, seeded and diced
  • Kosher salt and freshly ground pepper to taste


  1. Preheat grill on med-high. Season steaks with salt and pepper.
  2. Grill steaks to desired doneness. Brush bread with olive oil; lightly toast on grill, cut side down until lightly browned.
  3. Top each ciabatta half with cream cheese, steak, artichoke hearts and 2 slices mozzarella cheese. Place on top rack of grill, turn heat to low, close lid and allow cheese to melt for 3 to 4 minutes.
  4. Garnish with diced yellow and red tomatoes.

No Nutritional Information Available


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