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 Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Keyword: Steak Grilled Cheese Recipe

Servings:

Calories: 638kcal

¾ pound flank steak, very thinly sliced (1 ½ to 2 inch long strips about ⅛ inch thick)
½ teaspoon garlic salt
¼ teaspoon black pepper
1 ½ tablespoons olive oil, divided
1 cup yellow onion, thinly sliced (approximately ¼ inch thick)
2 tablespoons unsalted butter, softened to room temperature
4 slices hearty white bread, thick sliced
1 cup shredded medium white cheddar cheese
1 cup shredded muenster cheese

Season the sliced flank steak with the garlic salt and black pepper.
To a large skillet on medium-high heat, add 1 tablespoon of olive oil. Once the oil is hot, add the seasoned steak to the skillet in a single layer. Cook and brown the steak for 2-3 minutes on each side or until cooked through.
Remove the browned steak from the skillet. Add the remaining ½ tablespoon olive oil and the sliced onions. Saute the onions for 3-4 minutes or until golden brown and tender. Remove the onions from the heat.
Butter one side of each of the bread slices. The buttered side of the bread will be the outside of your steak grilled cheese sandwich.
To a non-stick skillet or griddle, on low to medium-low heat, place one slice of bread buttered side down onto the skillet.
Top the bread with ¼ cup of shredded white cheddar cheese and ¼ cup of shredded muenster cheese.
Next, top the cheeses with half the browned steak, half the sauteed onions, another ¼ cup shredded white cheddar cheese and ¼ cup shredded muenster cheese.
Add a second piece of buttered bread with the buttered side facing up.
Heat the steak grilled cheese on both sides for 2-3 minutes or until the cheese is melted and the outer surfaces of the bread are toasted and golden brown.
Repeat steps 5 - 9 for the second steak grilled cheese sandwich.

Adjust the temperature up or down to avoid burning the sandwich, and resist the urge to press down on your bread as it cooks!
This would also be fantastic grilled in a panini press instead of on the stovetop.
Don't clean the skillet before adding the onions. All the bits leftover from the steak will add plenty of flavor to the onions.
A little trick to get your cheese to melt quickly on your sandwich is to let it sit out at room temperature for 15 to 20 minutes before you start cooking.