Description
This Steak and Mushroom Grilled Cheese elevates the classic sandwich by pairing tender, juicy steak with savory shiitake mushrooms and melty Gruyere cheese, all nestled between slices of buttery, golden-brown sourdough bread. Perfectly hearty and comforting, it’s ideal for a filling lunch or dinner.
Ingredients
Units
Scale
For the Steak and Mushrooms
- 8 ounces flank steak, ribeye, or New York strip steak
- Salt, to taste
- Black pepper, to taste
- Olive oil, as needed
- 3 1/2 ounces shiitake mushrooms, sliced very thinly
- 1 clove garlic, pressed through garlic press
For the Sandwiches
- 4 slices good quality sourdough bread
- 3 tablespoons unsalted butter, softened, for bread
- 1 cup shredded Gruyere cheese (or other favorite cheese)
Instructions
- Prep Ingredients: Gather and prepare all ingredients, slicing the mushrooms and readying the steak, bread, butter, and cheese for use.
- Season and Cook Steak: Liberally season steak with salt and pepper. Heat a grill pan or skillet on high until very hot, drizzle with olive oil, and cook steak for about 4 minutes per side for medium-rare or to your preferred doneness.
- Rest and Slice Steak: Transfer steak to a cutting board and let it rest for 10 minutes, then slice it thinly against the grain.
- Sauté Mushrooms: While steak rests, heat a large non-stick skillet over medium-high and add a drizzle of olive oil. Sauté shiitake mushrooms until golden-brown, seasoning with salt and pepper. Add garlic, stir until fragrant, then set mushrooms aside.
- Assemble Sandwiches: Butter one side of each slice of bread. On the unbuttered side, layer ¼ cup cheese, some sliced steak, mushrooms, and then another ¼ cup cheese. Top with another bread slice, buttered side up. Repeat for second sandwich.
- Warm Oven: Preheat oven to its “warm” setting, or 200°F, to keep sandwiches warm if making in batches.
- Grill Sandwiches: Heat a clean skillet over medium-high. Place sandwich in pan, buttered side down. Press gently and cook about 4 minutes, until golden-brown and crisp. Flip and repeat on second side until cheese melts and bread is golden.
- Hold in Oven (Optional): Transfer sandwiches to the warm oven while finishing if needed.
- Serve: Slice as desired and serve immediately with chips or your favorite side.
Notes
- Letting the steak rest ensures juiciness and easier slicing.
- Experiment with other cheeses like Swiss or cheddar for a flavor twist.
- Use good sourdough bread for the best texture and taste.
- Keep the heat moderate when grilling sandwiches to avoid burning the bread before the cheese melts.
Nutrition
- Serving Size: 1 sandwich
- Calories: 610
- Sugar: 3g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 110mg
