If you are craving a sandwich that perfectly balances hearty, savory steak with earthy mushrooms and gooey melted cheese, you have to try this Steak and Mushroom Grilled Cheese Sandwich Recipe. It is a delicious upgrade from your usual grilled cheese, combining tender slices of perfectly cooked steak, golden-browned shiitake mushrooms, and creamy Gruyere, all nestled between crispy, buttery sourdough bread. Every bite offers a delightful mix of textures and flavors that feel indulgent but totally achievable at home.
Ingredients You’ll Need
Simple ingredients, each with an essential role, come together to make this sandwich unforgettable. From juicy steak to richly flavorful mushrooms and creamy cheese, these components create a perfect harmony of taste, texture, and color.
- 8 ounces flank steak, ribeye, or New York strip steak: The star protein providing juicy, tender bites.
- Salt, to taste: Enhances the natural flavors of steak and mushrooms.
- Black pepper, to taste: Adds a subtle kick and complements the steak seasoning.
- Olive oil, as needed: Used for searing steak and sautéing mushrooms to golden perfection.
- 3 ½ ounces shiitake mushrooms, sliced very thinly: Adds an earthy depth and meaty texture.
- 1 clove garlic, pressed through a garlic press: Lifts the mushrooms with aromatic warmth.
- 4 slices good quality sourdough bread: Provides a sturdy, crispy, buttery base with a tangy hint.
- 3 tablespoons unsalted butter, softened: For spreading on bread to create that crispy golden crust.
- 1 cup shredded Gruyere cheese (or other favorite cheese): Melts beautifully to bind all ingredients with creamy richness.
How to Make Steak and Mushroom Grilled Cheese Sandwich Recipe
Step 1: Prep Ingredients
First, gather and prepare all your ingredients. Slice the shiitake mushrooms thinly and have the steak, bread, butter, and shredded Gruyere ready to go. This simple prep sets the stage for a smooth cooking experience.
Step 2: Season and Cook Steak
Generously season your steak with salt and black pepper on both sides. Heat a grill pan or skillet on high and add a drizzle of olive oil. Cook the steak for about four minutes per side for a perfect medium-rare, or adjust the time for your preferred doneness. The high heat sears in the juices while creating a flavorful crust.
Step 3: Rest and Slice Steak
Once cooked, transfer the steak to a cutting board and let it rest for 10 minutes. Resting is crucial as it allows the juices to redistribute, resulting in tender, juicy slices. Then, slice the steak thinly against the grain to maximize tenderness in every bite.
Step 4: Sauté Mushrooms
While the steak rests, heat a large non-stick skillet over medium-high heat and add a splash of olive oil. Sauté the thinly sliced shiitake mushrooms until they turn golden brown and release their rich umami flavor. Season with salt and pepper, then add the pressed garlic and cook just until fragrant—this step infuses the mushrooms with deep savory notes.
Step 5: Assemble Sandwiches
Butter one side of each slice of bread generously. On the unbuttered side, layer about a quarter cup of shredded Gruyere, followed by a handful of thinly sliced steak, then the sautéed mushrooms, and finish with another quarter cup of cheese. Top each sandwich with the remaining bread slice, buttered side facing out. This layering ensures every bite is a melty, hearty delight.
Step 6: Grill Sandwiches
Heat a clean skillet over medium-high heat. Place the sandwich in the pan, buttered side down, and press gently. Cook for about four minutes until the bottom is golden brown and crispy. Flip carefully and repeat to crisp the other side and melt the cheese inside. If you’re making multiple sandwiches, keeping the cooked ones warm in a 200°F oven is a smart move.
How to Serve Steak and Mushroom Grilled Cheese Sandwich Recipe
Garnishes
For a lovely finishing touch, sprinkle some fresh chopped parsley or chives over your sandwich. A light drizzle of balsamic glaze can add a tangy sweetness that complements the savory layers beautifully.
Side Dishes
This sandwich pairs brilliantly with a fresh green salad dressed in a light vinaigrette or a bowl of tomato soup to dip your sandwich in classic style. Crispy kettle-cooked chips or a side of pickles also provide a delightful contrast in texture.
Creative Ways to Present
Try cutting the sandwiches into fun shapes using cookie cutters for a party platter or stacking them with alternating layers of steak, mushrooms, and cheese on a skewer for a shareable appetizer twist. Serving with colorful roasted veggies will make the plate pop.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, wrap the sandwich tightly in plastic wrap or store in an airtight container and refrigerate for up to two days to keep the flavors intact.
Freezing
While freezing grilled cheese sandwiches with steak and mushrooms is possible, it’s best to freeze them prior to grilling. Wrap assembled sandwiches in foil and place in a freezer-safe bag for upto one month. Thaw before grilling for fresh results.
Reheating
Reheat sandwiches in a skillet over medium heat or in an oven at 350°F until warm and the cheese melts again. Avoid the microwave as it can make the bread soggy and the steak rubbery.
FAQs
Can I use other types of cheese for this sandwich?
Absolutely! While Gruyere melts beautifully and adds a nutty flavor, you can try Swiss, cheddar, or mozzarella based on your preference.
What cut of steak works best for this recipe?
Ribeye, flank, or New York strip steaks all bring great flavor and texture, but choose your favorite or what’s available to suit your taste.
Can I prepare the mushrooms ahead of time?
Yes, you can sauté the mushrooms a day ahead and refrigerate them. Reheat briefly before assembling the sandwich to maintain the best texture.
Is there a vegetarian version of this sandwich?
For a vegetarian spin, swap steak with marinated portobello mushroom slices or grilled eggplant, keeping the rest of the assembly the same for richness.
How do I ensure the cheese melts perfectly?
Cooking the sandwich over medium heat and pressing gently helps the cheese melt evenly while achieving a crispy bread crust.
Final Thoughts
This Steak and Mushroom Grilled Cheese Sandwich Recipe is comfort food elevated to an exciting, flavor-packed experience that’s surprisingly easy to make. It’s a no-fuss way to impress yourself or loved ones with a sandwich that feels special yet hits all the cozy notes we crave. Don’t hesitate—grab your ingredients and treat yourself to this incredible layered delight tonight!
Print
Steak and Mushroom Grilled Cheese Sandwich Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Description
A hearty and delicious Steak and Mushroom Grilled Cheese sandwich combining tender, perfectly cooked flank steak with sautéed shiitake mushrooms and melted Gruyere cheese on crispy, buttery sourdough bread. This recipe balances rich flavors and textures, perfect for a satisfying lunch or dinner.
Ingredients
Steak
- 8 ounces flank steak, ribeye, or New York strip steak
- Salt, to taste
- Black pepper, to taste
- Olive oil, as needed
Mushrooms
- 3 ½ ounces shiitake mushrooms, sliced very thinly
- 1 clove garlic, pressed through garlic press
- Salt, to taste
- Black pepper, to taste
- Olive oil, as needed
Sandwich
- 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 all your ingredients. Slice the shiitake mushrooms very thinly, get your steak, bread, butter, and shredded cheese ready for cooking and assembling.
- Season and Cook Steak: Liberally season the steak with salt and black pepper. Heat a grill pan or skillet over high heat until very hot, add a drizzle of olive oil, then cook the steak for about 4 minutes per side for medium-rare or adjust to your desired doneness.
- Rest and Slice Steak: Transfer the cooked steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute. Then slice the steak thinly against the grain for maximum tenderness.
- Sauté Mushrooms: While the steak is resting, heat a large non-stick skillet over medium-high heat. Add a drizzle of olive oil and sauté the sliced shiitake mushrooms until golden brown. Season with salt and pepper. Add the pressed garlic and stir until fragrant, then remove from heat and set aside.
- Assemble Sandwiches: Butter one side of each slice of sourdough bread. On the unbuttered side, layer ¼ cup shredded Gruyere cheese, some sliced steak, sautéed mushrooms, then another ¼ cup cheese. Top with the second bread slice, buttered side up. Repeat assembly for the second sandwich.
- Warm Oven: Preheat your oven to the warm setting, about 200°F, to keep sandwiches warm if making them in batches.
- Grill Sandwiches: Heat a clean skillet over medium-high heat. Place the sandwich in the pan, buttered side down, pressing gently. Cook for about 4 minutes or until the bread is golden brown and crisp. Flip and cook the other side until cheese melts and bread is golden brown.
- Hold in Oven (Optional): If needed, transfer the finished sandwiches to the warm oven to keep them hot while completing the batch.
- Serve: Slice sandwiches as desired and serve immediately with chips or your favorite side dish.
Notes
- Use a high-quality and well-marbled steak cut for the best flavor.
- Slice the steak thin against the grain for tenderness.
- Feel free to substitute Gruyere with other melty cheeses like Swiss or cheddar.
- Keep the oven warm to hold sandwiches without overcooking.
- Adjust cooking times depending on steak thickness and preferred doneness.
