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
Scale
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.
