Steak and Mushroom Grilled Cheese

Steak and Mushroom Grilled Cheese

Olive or canola oil
3 ½ ounces shiitake mushrooms, sliced very thinly
Black pepper
1 clove garlic, pressed through garlic press
4 slices good quality sour dough bread
3 tablespoons softened, unsalted butter, for bread
1 cup shredded gruyere and swiss cheese blend (or other favorite cheese)
8 ounces either flank steak or ribeye steak, grilled to medium-rare (or preference), and sliced thinly

  • Place a large, non-stick skillet over medium-high heat, and drizzle in a bit of the oil; once it gets hot, add in the mushrooms, and allow them to saute for a minute or so before adding in a generous pinch of salt and black pepper; once the mushrooms become a golden-brown, add in the clove of garlic and stir, and once that becomes aromatic, spoon the mushrooms out of the pan, and set aside.
  • To prepare your grilled cheese sandwich, butter one side of each piece of bread, and place the buttered side down so that the unbuttered side faces you; add about ¼ cup of the shredded cheese to the slice of bread, then top with some of the sliced steak, plus some of the mushrooms, then another ¼ cup of the cheese over that; place another piece of bread on top, and butter the side that is facing you; repeat this with another sandwich.
  • Preheat your oven to the “warm” setting, or 200° to keep the sandwiches warm.

  • For Full Instruction:

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