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
Scale
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.
