Steak and Mushroom Grilled Cheese Sandwich Recipe
There’s something utterly irresistible about the Steak and Mushroom Grilled Cheese Sandwich Recipe that makes it a standout comfort food with a gourmet twist. Imagine tender, juicy slices of perfectly cooked steak joined by earthy, golden-browned shiitake mushrooms, all melting into rich Gruyere cheese between crispy, buttery sourdough bread. Every bite is a delightful play of textures and flavors, making this sandwich a memorable, satisfying meal whether you’re indulging for lunch or a cozy dinner.
Ingredients You’ll Need
The magic in this Steak and Mushroom Grilled Cheese Sandwich Recipe comes down to a handful of simple, high-quality ingredients. Each one plays a crucial role, from the robust steak flavor to the creamy cheese and earthy mushrooms, complemented by the crunch and slight tang of sourdough bread.
- 8 ounces flank steak, ribeye, or New York strip steak: Choose a tender cut that grills beautifully and slices thinly for perfect sandwich layering.
- Salt, to taste: Essential seasoning that enhances every other ingredient’s natural flavors.
- Black pepper, to taste: Adds a subtle heat and aromatic lift to the steak and mushrooms.
- Olive oil, as needed: For cooking steak and sautéing mushrooms, bringing out their rich flavors and helping achieve the perfect sear.
- 3 ½ ounces shiitake mushrooms, sliced very thinly: These add a deep, savory earthiness and beautiful texture.
- 1 clove garlic, pressed through garlic press: Infuses the mushrooms with fragrant, savory notes.
- 4 slices good quality sourdough bread: Its tangy crumb and crispy crust make an ideal vehicle for all the fillings.
- 3 tablespoons unsalted butter, softened, for bread: Creates that golden, irresistible crust on the outside of the sandwich.
- 1 cup shredded Gruyere cheese (or other favorite cheese): Brings creamy, mellow nuttiness with excellent melting properties.
How to Make Steak and Mushroom Grilled Cheese Sandwich Recipe
Step 1: Prep Ingredients
Before you get cooking, make sure everything is ready to go. Slice the shiitake mushrooms super thin so they cook quickly and evenly. Have your steak prepped too—seasoned and at room temperature for best results. Butter your bread and shred that luscious Gruyere cheese. Having all ingredients set up makes the cooking process smooth and stress-free.
Step 2: Season and Cook Steak
Season the steak generously with salt and black pepper on all sides. Heat your grill pan or skillet over high heat until it’s scorching hot—this ensures a gorgeous crust. Drizzle with a bit of olive oil, then add the steak. Cook about 4 minutes per side for medium-rare; adjust time if you prefer it different. The goal is a juicy interior with a flavorful seared crust.
Step 3: Rest and Slice Steak
Once cooked, transfer the steak to a cutting board and let it rest for 10 minutes. This resting time allows the juices to redistribute, keeping the meat tender and moist. After resting, slice the steak thinly against the grain—this makes each bite incredibly tender and easy to enjoy in your sandwich.
Step 4: Sauté Mushrooms
While the steak is resting, heat a drizzle of olive oil in a large skillet over medium-high heat. Add your thinly sliced shiitake mushrooms, seasoning lightly with salt and pepper. Sauté until they turn golden brown and develop a mouthwatering aroma. Toss in the pressed garlic and stir until fragrant, then remove from heat to avoid burning the garlic.
Step 5: Assemble Sandwiches
Now comes the fun part. Butter one side of each slice of bread, as this will be the outside that crisps to golden perfection. On the unbuttered side, start layering: about ¼ cup of shredded Gruyere cheese, a generous portion of thinly sliced steak, the savory mushrooms, and then top with another ¼ cup of cheese. Finish with the second bread slice, buttered side facing out. Repeat with the remaining slices for your second sandwich.
Step 6: Grill Sandwiches
Heat a clean skillet over medium-high heat. Place a sandwich in the pan, buttered side down. Press gently to ensure good contact with the skillet and cook for about 4 minutes until that side is golden and crisp. Carefully flip and cook the other side until the cheese melts and the bread matches the first side’s golden crispness. Use a spatula to press slightly as it cooks for that perfect grill.
Step 7: Hold in Warm Oven (Optional)
If you’re making these sandwiches in batches or want to keep them warm while finishing others, preheat your oven to about 200°F. Transfer assembled sandwiches to a baking sheet and hold them in the oven so the cheese stays melty and the bread remains crisp until you’re ready to serve.
How to Serve Steak and Mushroom Grilled Cheese Sandwich Recipe
Garnishes
A sprinkle of fresh thyme or chopped chives over the top adds an herbal brightness that pairs beautifully with the meaty and creamy layers inside the sandwich. A few dashes of flaky sea salt right before serving can also elevate every bite with a delicate crunch and contrast.
Side Dishes
This sandwich is hearty on its own, but a fresh green salad with a tangy vinaigrette can balance the richness perfectly. Crispy oven fries or kettle-cooked potato chips add a satisfying crunch and make the meal feel truly indulgent. You can’t go wrong pairing it with a cup of tomato soup for dipping, either.
Creative Ways to Present
For a party or casual get-together, cut the Steak and Mushroom Grilled Cheese Sandwich Recipe into bite-sized pinwheels or triangles. Serve them on a wooden board with small bowls of mustard, aioli, or a balsamic glaze for dipping to impress your guests with both flavor and presentation.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, wrap them tightly in foil or place them in an airtight container to keep the bread from drying out. Properly stored, they will stay fresh in the fridge for 2 to 3 days. Keep in mind the steak and mushroom filling tastes best reheated gently.
Freezing
While grilled cheese sandwiches are best fresh, you can freeze assembled, uncooked sandwiches for up to one month. Wrap each tightly in plastic wrap and aluminum foil to prevent freezer burn. When ready to enjoy, thaw overnight in the fridge before cooking as usual, keeping the flavors vibrant and textures spot-on.
Reheating
To reheat leftovers or make frozen sandwiches fresh, use a skillet over medium heat. Cook slowly to warm through and melt the cheese without burning the bread. Alternatively, bake in a 350°F oven wrapped in foil for 10–15 minutes until heated through, then unwrap and toast briefly for crispness.
FAQs
Can I use other types of steak for this sandwich?
Absolutely! While flank, ribeye, and New York strip are suggested for their tenderness and flavor, sirloin or even tenderloin would also work well. Just be sure to slice thinly and cook to your preferred doneness for the best texture in your sandwich.
What’s the best cheese to use for this grilled cheese sandwich?
Gruyere is fantastic because it melts beautifully and has a nutty flavor that complements the steak and mushrooms. However, you can substitute with fontina, mozzarella, or aged cheddar depending on your taste preferences or what you have on hand.
Can I make this sandwich vegetarian?
Definitely! Leave out the steak and double up on mushrooms or add other sautéed veggies like caramelized onions or roasted peppers. Using a flavorful mushroom medley can give you a rich, satisfying filling that’s still deliciously comforting.
Is it important to let the steak rest before slicing?
Yes, resting allows the juices to redistribute within the meat. Cutting into steak right after cooking can cause those flavorful juices to spill out, leaving the meat dry. A 10-minute rest really helps ensure tender, juicy slices in your sandwich.
Can I prepare the ingredients ahead of time?
For sure. You can cook and slice the steak and sauté the mushrooms in advance, then assemble and grill the sandwiches just before serving. This prep can save time on busy days while still serving up restaurant-quality flavor.
Final Thoughts
This Steak and Mushroom Grilled Cheese Sandwich Recipe truly transforms a simple classic into a deliciously indulgent meal that’s perfect any time of year. With every buttery, cheesy, meaty bite, you’re in for a treat that feels both comforting and special. I can’t wait for you to give this recipe a try and discover how easy it is to elevate your sandwich game with these incredible flavors!
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Steak and Mushroom Grilled Cheese Sandwich Recipe
- Total Time: 35 minutes
- Yield: 2 sandwiches 1x
Description
This Steak and Mushroom Grilled Cheese recipe combines tender, juicy steak with sautéed shiitake mushrooms and melted Gruyere cheese, all sandwiched between crispy, buttery slices of sourdough bread. Perfect for a comforting yet sophisticated sandwich, it’s ideal for lunch or a casual 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 and Assembly
- 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 ingredients including steak, mushrooms, bread, butter, and cheese. Slice the shiitake mushrooms very thinly and have the garlic pressed ready for use.
- Season and Cook Steak: Liberally season the steak on both sides with salt and black pepper. Heat a grill pan or skillet over high heat until very hot. Drizzle with olive oil and cook the steak for about 4 minutes per side for medium-rare, or until your preferred doneness.
- Rest and Slice Steak: Transfer the cooked steak to a cutting board and let it rest for 10 minutes. Then slice the steak thinly against the grain to ensure tenderness.
- Sauté Mushrooms: While the steak rests, 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, then add the pressed garlic and stir until fragrant. Remove from heat and set aside.
- Assemble Sandwiches: Butter one side of each slice of sourdough bread. On the unbuttered side of two slices, layer ¼ cup of shredded Gruyere cheese, followed by a layer of sliced steak, sautéed mushrooms, and then another ¼ cup of cheese. Top each with the remaining bread slices, buttered side up.
- Warm Oven: Preheat your oven to the “warm” setting, around 200°F, to keep sandwiches warm after cooking if making them in batches.
- Grill Sandwiches: Heat a clean skillet over medium-high heat. Place one sandwich in the pan, buttered side down. Press gently and cook for about 4 minutes until the bread is golden-brown and crisp. Flip the sandwich and cook the other side similarly, until the cheese has melted and the bread is evenly toasted.
- Hold in Oven (Optional): If making multiple sandwiches, transfer cooked ones to the preheated oven to keep warm while finishing the rest.
- Serve: Slice the sandwiches as desired and serve immediately with your favorite side such as chips or salad.
Notes
- For best steak flavor, use a ribeye or New York strip, but flank steak works well too.
- Using Gruyere cheese provides a nutty, creamy melt; however, Swiss or sharp cheddar can be good alternatives.
- Make sure to slice the steak thinly against the grain for maximum tenderness.
- To prevent soggy sandwiches, assemble just before cooking and press the sandwich firmly in the skillet.
- Preheating the skillet and keeping the heat steady ensures a crispy crust without burning.
- You can swap shiitake mushrooms for cremini or button mushrooms if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
