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
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 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
