If you’ve been dreaming of a sandwich that brings juicy, savory steak and earthy mushrooms together with melty, golden cheese and crispy bread, you are in for a treat. This Steak and Mushroom Grilled Cheese Sandwiches Recipe takes everything you love about classic grilled cheese and levels it up with tender slices of steak and richly sautéed shiitake mushrooms. It’s the perfect combination of hearty, flavorful, and indulgent, ideal for a comforting lunch or a satisfying dinner that feels like a special occasion without any fuss.
Ingredients You’ll Need
These ingredients might be simple, but each one is absolutely essential to create the perfect harmony of flavors and textures. From the juicy steak to the aromatic mushrooms and creamy Gruyere, every bite bursts with character.
- 8 ounces flank steak, ribeye, or New York strip steak: Choose your favorite cut for tender, flavorful meat that’s the star of the sandwich.
- Salt, to taste: Essential for enhancing the steak and mushrooms’ natural flavors.
- Black pepper, to taste: Adds a gentle spicy kick that balances the richness.
- Olive oil, as needed: For cooking the steak and mushrooms, lending a delicate fruitiness and helping achieve beautiful browning.
- 3 ½ ounces shiitake mushrooms, sliced very thinly: These mushrooms provide a deep, meaty earthiness that pairs perfectly with the steak.
- 1 clove garlic, pressed: A small punch of aromatic garlic flavor to brighten the mushrooms.
- 4 slices good quality sourdough bread: Its chewy yet crispy texture is the ideal vehicle for all the fillings.
- 3 tablespoons unsalted butter, softened, for bread: Butter on the bread crisps beautifully and adds richness.
- 1 cup shredded Gruyere cheese (or your favorite cheese): Gruyere melts beautifully, giving you gooey, nutty goodness inside every bite.
How to Make Steak and Mushroom Grilled Cheese Sandwiches Recipe
Step 1: Prep Your Ingredients
Before you start cooking, gather all the ingredients and get them ready. Thinly slice the shiitake mushrooms and have your steak, bread, butter, and shredded cheese set out. This prep makes the cooking process smoother and faster, so you can focus on the fun part.
Step 2: Season and Cook the Steak
Generously season your steak with salt and pepper on both sides. Heat a grill pan or skillet on high until it’s smoking hot, add a drizzle of olive oil, and lay the steak down. Cook for about 4 minutes per side for a perfect medium-rare, adjusting the time if you like it more done. That sizzling sear locks in the juicy flavors that make this sandwich unforgettable.
Step 3: Let the Steak Rest and Slice Thinly
Once cooked, transfer the steak to a cutting board and let it rest for 10 minutes. This step is crucial—it allows the juices to redistribute, keeping each bite moist. After resting, slice the steak thinly against the grain for tender pieces that layer nicely inside the sandwich.
Step 4: Sauté the Mushrooms with Garlic
While the steak is resting, heat a large non-stick skillet over medium-high heat with a drizzle of olive oil. Sauté the thinly sliced shiitake mushrooms until they turn golden brown and start to caramelize, seasoning with salt and pepper as you go. Add the pressed garlic last, stirring until fragrant for a lovely burst of aroma, then remove from heat.
Step 5: Assemble Your Sandwiches
Butter one side of each bread slice. On the unbuttered side, layer a quarter cup of cheese first, then add thin slices of steak, a generous spoonful of the sautéed mushrooms, and another quarter cup of cheese. Top with the remaining slice of bread, butter side up. Repeat to make your second sandwich.
Step 6: Preheat Oven to Keep Sandwiches Warm
Set your oven to the “warm” setting or around 200°F to keep sandwiches warm if you are making them in batches. This helps maintain that melty, scrumptious texture while you finish up the cooking.
Step 7: Grill the Sandwiches
Heat a clean skillet over medium-high heat and place the sandwich in pan, buttered side down. Press down gently with a spatula and cook for about 4 minutes until golden brown and crispy. Carefully flip and repeat on the other side until the cheese melts perfectly and the bread turns that beautiful golden color.
Step 8: Keep Warm and Serve
If making multiple sandwiches, pop them onto a baking sheet in the warm oven while you finish grilling. This keeps everything cozy and ready to enjoy all at once.
How to Serve Steak and Mushroom Grilled Cheese Sandwiches Recipe
Garnishes
A sprinkle of fresh parsley or a pinch of red pepper flakes can brighten the rich flavors of your steak and mushroom grilled cheese. For an extra touch, serve with a small ramekin of horseradish sauce or a drizzle of balsamic glaze to complement the savory layers.
Side Dishes
This sandwich pairs wonderfully with light, crisp sides like a simple arugula salad with lemon vinaigrette or roasted cherry tomatoes. Crispy sweet potato fries or homemade pickle slices also provide a delightful contrast to the richness of the sandwich.
Creative Ways to Present
Cut your sandwiches diagonally to reveal the tempting layers inside, serving them stacked on a wooden board for a rustic feel. You could also turn this into a fun “make your own” sandwich night by preparing all the fillings buffet-style for friends or family to customize their own Steak and Mushroom Grilled Cheese Sandwiches Recipe.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover sandwiches tightly in foil or plastic wrap and refrigerate them for up to 2 days. This prevents the bread from drying out and keeps the fillings fresh.
Freezing
If you want to save some for later, you can freeze your assembled, ungrilled sandwiches by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. Freeze for up to 1 month. When ready, thaw in the fridge overnight before cooking.
Reheating
To reheat, toast the sandwich in a skillet over medium heat, pressing gently until the cheese melts again and the bread crisps up. You can also use an oven preheated to 350°F, baking the sandwich for about 10–12 minutes until warmed through.
FAQs
Can I use other types of steak for this recipe?
Absolutely! While flank steak, ribeye, or New York strip are ideal due to their flavor and tenderness, you can use any steak you prefer or have on hand. Just adjust the cooking time accordingly to keep it juicy.
What if I don’t have shiitake mushrooms?
Don’t worry—cremini or button mushrooms work well too. They offer a milder flavor but still add that lovely earthiness and texture in the sandwich.
Can this sandwich be made vegetarian?
Definitely! Simply omit the steak and load up on mushrooms, maybe adding grilled eggplant or roasted peppers for extra substance. Use your favorite cheese to make it just as satisfying.
Which cheese works best in this sandwich?
Gruyere is fantastic for its meltability and nutty notes, but sharp cheddar, fontina, or a smoked cheese can also bring great flavor—choose what you love!
How do I get the bread perfectly crispy without burning it?
Cooking over medium to medium-high heat and keeping an eye on the sandwich as it grills is key. Buttering the bread evenly and pressing gently will give an even, golden crust. If it browns too fast, reduce the heat slightly.
Final Thoughts
There’s something incredibly satisfying about sinking your teeth into this Steak and Mushroom Grilled Cheese Sandwiches Recipe. It’s a wonderful blend of bold and comforting flavors that’s surprisingly easy to make and sure to impress. Whether you’re cooking for yourself or sharing with friends, I encourage you to give this a try—you might just create a new favorite comfort food that you’ll want to make again and again.
Print
Steak and Mushroom Grilled Cheese Sandwiches Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 grilled cheese sandwiches
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Description
This Steak and Mushroom Grilled Cheese recipe combines tender, seasoned flank steak with savory sautéed shiitake mushrooms and melted Gruyere cheese. Sandwiched between slices of buttery sourdough bread, it creates a rich, flavorful grilled cheese perfect for a satisfying lunch or dinner.
Ingredients
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 ½ ounces shiitake mushrooms, sliced very thinly
- 1 clove garlic, pressed through garlic press
Sandwich
- 4 slices good quality sourdough bread
- 3 tablespoons unsalted butter, softened, for bread
- 1 cup shredded Gruyere cheese (or other favorite cheese)
Instructions
- Prepare Ingredients: Gather all ingredients. Slice the shiitake mushrooms very thinly, and ensure the steak, butter, cheese, and bread are ready for use.
- Cook Steak: Season the steak liberally with salt and black pepper. Heat a grill pan or skillet on high until very hot. Drizzle with olive oil, then cook the steak about 4 minutes per side for medium-rare or until it reaches your preferred doneness.
- Rest and Slice Steak: Transfer steak to a cutting board and let it rest for 10 minutes to retain juices. Then slice it thinly against the grain for tenderness.
- Sauté Mushrooms: While the steak rests, heat a large non-stick skillet over medium-high heat and add a drizzle of olive oil. Sauté the sliced shiitake mushrooms until golden brown, seasoning with salt and pepper. Add pressed garlic and stir until fragrant, then remove from heat and set aside.
- Assemble Sandwiches: Butter one side of each bread slice. On the unbuttered side, layer ¼ cup shredded Gruyere cheese, sliced steak, sautéed mushrooms, and another ¼ cup cheese. Top with another bread slice, buttered side facing out. Repeat for the second sandwich.
- Keep Warm: Preheat the oven to its warm setting or 200°F (93°C) to keep sandwiches warm if cooking batches.
- Grill Sandwiches: Heat a clean skillet over medium-high heat. Place the sandwich buttered side down, press gently, and cook about 4 minutes until the bread is golden brown and crisp. Flip and cook the other side until cheese melts and bread is golden.
- Serve: Transfer sandwiches to the warm oven while finishing any remaining sandwiches, then serve hot.
Notes
- For best flavor, use good quality sourdough bread and Gruyere cheese or a cheese that melts well.
- Adjust steak doneness to your preference; medium-rare is recommended for tenderness.
- You can substitute shiitake mushrooms with cremini or button mushrooms if unavailable.
- Butter the outside of the bread slices for a crispy, golden crust.
- Keep sandwiches warm in a low oven if making multiple batches to serve all at once.
