Description
A savory and indulgent Steak and Mushroom Grilled Cheese sandwich featuring tender, medium-rare flank steak, sautéed shiitake mushrooms with garlic, and melted Gruyere cheese on buttery toasted sourdough bread. Perfectly grilled to golden crispness, this sandwich pairs wonderfully with your favorite chips or sides and can be kept warm in the oven if making in batches.
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
Bread and Cheese
- 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. Thinly slice the shiitake mushrooms, prepare the steak, shred the Gruyere cheese, soften the butter, and have the sourdough bread ready.
- Season and Cook Steak: Liberally season the steak with salt and black pepper. Heat a grill pan or skillet on high until very hot. Drizzle with olive oil and cook the steak for about 4 minutes per side for medium-rare or until it reaches your preferred doneness.
- Rest and Slice Steak: Transfer the 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.
- 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 thinly sliced shiitake mushrooms until golden brown, seasoning with salt and pepper. Add the pressed garlic and stir until fragrant. Remove from heat and set mushrooms aside.
- Assemble Sandwiches: Butter one side of each slice of sourdough bread. On the unbuttered side of two slices, layer ¼ cup shredded Gruyere cheese, sliced steak, sautéed mushrooms, and another ¼ cup cheese. Top each with a second slice of bread, buttered side facing out.
- Warm Oven: Preheat your oven to its “warm” setting, approximately 200°F (93°C), to keep sandwiches warm if cooking multiple batches.
- Grill Sandwiches: Heat a clean skillet over medium-high heat. Place a sandwich in the pan, buttered side down. Press gently and cook for about 4 minutes until the bread is golden brown and crisp. Flip and cook the other side similarly until cheese melts and bread is golden.
- Hold in Oven (Optional): If making more than one sandwich, transfer finished sandwiches to the warm oven to keep them hot while finishing the rest.
- Serve: Remove sandwiches from the oven (if used), slice as desired, and serve immediately with chips or your favorite side dish.
Notes
- For the best flavor, use good quality sourdough bread and Gruyere or your preferred melting cheese.
- Adjust steak cooking time according to your preferred doneness.
- Make sure to rest the steak before slicing to retain juiciness.
- You can substitute shiitake mushrooms with cremini or button mushrooms if preferred.
- Butter the bread generously for a golden and crispy crust.
- If you like, add caramelized onions or a spread like Dijon mustard for extra flavor.
