Steak Grilled Cheese

Ooey gooey melted cheese and tender seasoned steak make this steak grilled cheese a gourmet sandwich the perfect choice for dinner tonight.

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A good grilled cheese sandwich is one that is stuffed full of yummy fillings, and we think this steak grilled cheese fits the bill. Delicious, seasoned steak topped with fried onions and surrounded with ooey gooey cheese on your favorite bread makes this sandwich taste amazing!

Steak Grilled Cheese Ingredients

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You’ll need:

• 1½ teaspoons of kosher salt (divided into 1 teaspoon and ½ teaspoon)
• 1½ teaspoons of fresh cracked black pepper (divided into 1 teaspoon and ½ teaspoon)
• 2 ounces of patio or flank steak
• 1½ tablespoons of extra virgin olive oil
• 1 tablespoon of salted sweet cream butter
• 1¼ cup of thinly sliced sweet yellow onion
• 2 tablespoons of salted sweet cream butter, softened
• 8 slices of bread (your favorite type – I used Italian bread)
• 2¾ cups of freshly grated mozzarella cheese

Substitutions And Additions

STEAK: This sandwich can be made using leftover steak. Thinly slice the cold steak. Cook the onions as you would for the recipe, and add steak in to warm it up.

TOPPINGS: You can add thinly sliced fresh mushrooms or green peppers while you are cooking the onions for an added twist.

SAUCE: You can spread a thin layer of horseradish sauce or stone ground mustard to the unbuttered side of the bread for a spicy kick.

BREAD: The sky’s the limit for which bread to choose. Italian bread, white bread, or whole wheat bread all work. Or pick something gourmet such as focaccia bread. Try to pick a sturdy bread so that none of the cheesy goodness leaks out.

CHEESE: Try Monterey Jack, Pepper Jack cheese, American cheese, or provolone cheese – any cheese you like on your grilled sandwiches would be a great substitute.

SPICE: If you don’t want to just stick to salt and pepper to season your steak, try sprinkling Montreal steak spice or another similar seasoning.

How To Make This Steak Grilled Cheese Recipe

STEP ONE: Evenly sprinkle ½ teaspoon kosher salt and ½ teaspoon fresh cracked black pepper on both sides of the steak. Set it aside.

STEP TWO: Using a 10 to 12-inch non-stick skillet over medium-high heat, heat oil and the tablespoon of butter. 

STEP THREE: Add the thinly sliced onion to the melted butter. 

STEP FOUR: Sprinkle the onions with the remaining ½ teaspoon of kosher salt and cracked black pepper.

Cook for 5 to 7 minutes, stirring frequently, or until golden. Remove the onions from the skillet, and set them aside. 

STEP FIVE: Keep the skillet over medium-high heat, and add the seasoned steak. Cook for 3 to 4 minutes per side.

Remove the steak from the skillet and allow it to rest for 5 minutes. Remove the skillet from the heat and wipe out the skillet.

STEP SIX: Once the steak has rested, thinly slice it. Evenly divide the sliced steak into 4.

STEP SEVEN: Butter 1 side of each slice of bread.

STEP EIGHT: Before returning the skillet to the heat, lay 4 of the bread slices, buttered side down. 

STEP NINE: Layer ⅓ cup of the shredded cheese, thin slices of steak, and cooked onions.

STEP TEN: Top with ⅓ cup of the shredded cheese and the top slice of buttered bread.

STEP ELEVEN: Once all 4 sandwiches are assembled, heat the skillet to medium-high heat. 

STEP TWELVE: Once the bottom of the sandwich is golden brown, carefully flip the sandwich over.

Remove the sandwich from the skillet, slice it with a sharp knife, and serve immediately.

How To Serve

The best way to serve grilled cheese is with a bowl of tomato soup on the side and a glass of cold milk to wash it down. This sandwich would be a great option for a quick lunch or light dinner. 

We love grilled cheese sandwiches. Check out our spinach artichoke grilled cheese and grilled cheese sloppy joe.

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Storage

IN THE FRIDGE: Store any leftovers in an airtight container up to overnight. Reheat in the skillet.

IN THE FREEZER: We don’t recommend freezing this sandwich. It is best made fresh.

Grilled cheese is a classic sandwich, but it doesn’t mean you have to stick to just slices of cheese and bread. The best part about these sandwiches is that you can make them your own with plenty of toppings. Our steak and onion grilled cheese sandwich does just that, and you will love the endless possibilities.

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Steak Grilled Cheese

5 from 1 vote

Ooey gooey melted cheese and tender seasoned steak make this steak grilled cheese a gourmet sandwich the perfect choice for dinner tonight.

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 sandwiches

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Ingredients

  

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• 1½ teaspoons kosher salt, divided into 1 teaspoon and ½ teaspoon
• 1½ teaspoons fresh cracked black pepper, divided into 1 teaspoon and ½ teaspoon
• 12 ounces patio steak or flank steak
• 1½ tablespoons olive oil, extra virgin
• 1 tablespoon salted sweet cream butter,
• 1¼ cups sweet yellow onion, thinly sliced
• 2 tablespoons salted sweet cream butter, softened
• 8 slices bread, your favorite type – I used Italian bread
• 2¾ cups mozzarella cheese, freshly grated

Instructions

 

• Evenly sprinkle ½ teaspoon kosher salt and ½ teaspoon fresh cracked black pepper on both sides of the steak. Set it aside.
• Using a 10 to 12-inch non-stick skillet over medium-high heat, add the extra virgin olive oil and the tablespoon of butter.
• Once the butter melts, add in the thinly sliced onion.
• Sprinkle the onions with the remaining ½ teaspoon of kosher salt and cracked black pepper. Cook for 5 to 7 minutes, stirring frequently, or until golden. Remove the onions from the skillet, and set them aside.
• Keep the skillet over medium-high heat, and add the seasoned steak. Cook for 3 to 4 minutes per side. Remove the steak from the skillet and allow it to rest for 5 minutes. Remove the skillet from the heat and wipe out the skillet.
• Once the steak has rested, thinly slice the steak. Evenly divide the steak into 4.
• Butter 1 side of each piece of bread.
• Before returning the skillet to the heat, lay 4 of the slices of bread, butter side down.
• Layer ⅓ cup of the shredded cheese, thinly sliced steak and cooked onions.
• Top with ⅓ cup of the shredded cheese and the top slice of buttered bread.
• Once all 4 sandwiches are assembled, heat the skillet to medium-high heat. Keep a close eye on the temperature, and adjust up or down to avoid burning the sandwich.
• Once the bottom of the sandwich is golden, carefully flip the sandwich over. Remove the sandwich from the skillet and serve immediately.

Notes

• The best way to get your cheese to melt is if you let it sit out at room temperature for 15 to 20 minutes before you start making these.
• This would also be fantastic grilled in a panini press instead of on the stovetop.
• Keep a close eye on the temperature, and adjust up or down to avoid burning the sandwich.

Nutrition

Calories: 638kcal | Carbohydrates: 34g | Protein: 42g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1770mg | Potassium: 523mg | Fiber: 3g | Sugar: 7g | Vitamin A: 789IU | Vitamin C: 3mg | Calcium: 500mg | Iron: 4mg

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