Steak Grilled Cheese

5 from 1 vote

A Steak Grilled Cheese easily combines a Philly cheesesteak with a grilled cheese into one flavorful comfort food. It takes only 15 minutes to stuff sliced steak, cheese, and onion between buttery bread--a gourmet sandwich that's grown-up.

Prep Time15

Cook Time20

Total Time35

Course: Dinner, lunch

Cuisine: American

Servings: sandwiches

Calories: 703kcal

Author: Jennifer Fishkind

Ingredients

12 ounce patio - or - flank steak
1¼ cup thinly sliced sweet yellow onion
1½ tbsp extra virgin olive oil
1 tbsp salted sweet cream butter
1½ tsp kosher salt (divided 1 teaspoon and ½ teaspoon)
1½ tsp fresh cracked black pepper (divided 1 teaspoon and ½ teaspoon)
8 slices bread (your favorite type - I used italian bread)
2 tbsp salted sweet cream butter softened
2¾ cups freshly grated mozzarella cheese

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 - 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 - 7 minutes, stirring frequently, or until golden. Remove the onions from the skillet, and set it aside.
Keep the skillet over medium-high heat, and add the seasoned steak. Cook for 3 - 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

Storage:

To Store: Store any leftovers in an airtight container in the refrigerator up to overnight.
To Reheat: Reheat your sandwich in the skillet.

Tips:

Be sure to butter the outer sides of both slices of bread to guarantee a deliciously golden-brown, crunchy exterior.
This sandwich can be made using leftover steak. Thinly slice the cold steak. Cook the onions as you would for the recipe, and add in to warm the steak.
You can add thinly sliced fresh mushrooms while you are cooking the onions for an added twist.
You can spread a thin layer of horseradish sauce or stone ground mustard to the unbuttered side of the bread for a spicy kick.

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