Description
This Steak and Mushroom Grilled Cheese is a savory and satisfying sandwich featuring tender, seasoned flank steak grilled to perfection, sautéed shiitake mushrooms, and melted Gruyere cheese layered between slices of buttery toasted sourdough. Combining rich flavors and textures, this recipe is perfect for a gourmet comfort meal ready in about 40 minutes.
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 and black pepper, to taste
- Olive oil, as needed
Sandwich
- 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. Thinly slice the shiitake mushrooms and prepare the steak, bread, butter, and shredded Gruyere cheese for assembly.
- Season and Cook Steak: Liberally season the steak with salt and black pepper. Heat a grill pan or skillet over high heat until very hot. Drizzle with olive oil, then 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. After resting, slice the steak thinly against the grain for tender pieces.
- Sauté Mushrooms: While the steak is resting, heat a large non-stick skillet over medium-high heat with a drizzle of olive oil. Add the thinly sliced shiitake mushrooms, sautéing until golden brown. Season with salt and black 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 shredded Gruyere cheese, followed by some sliced steak, then the sautéed mushrooms, and top with another ¼ cup cheese. Place the remaining bread slices on top, buttered side facing outwards, creating two sandwiches.
- Warm Oven: Preheat your oven to the warm setting or 200°F to keep sandwiches warm if cooking in batches.
- Grill Sandwiches: Heat a clean skillet over medium-high heat. Place one sandwich buttered side down in the pan, gently press with a spatula, and cook for about 4 minutes until the bread is golden-brown and crisp. Flip the sandwich carefully and cook the other side until golden and the cheese has melted fully.
- Hold in Oven (Optional): If needed, transfer the cooked sandwiches to the warm oven while finishing the second sandwich to keep them hot.
- Serve: Slice the sandwiches as desired and serve immediately with chips or your favorite side dish.
Notes
- For a more intense flavor, use ribeye or New York strip steak instead of flank steak.
- Use good quality sourdough bread to ensure texture and flavor in your grilled cheese.
- Sauté mushrooms until golden to deepen their flavor and avoid excess moisture in the sandwich.
- Butter the bread generously for a crispy and flavorful crust.
- Resting the steak after cooking allows juices to redistribute, keeping it tender.
- Keep cooked sandwiches warm in the oven if making in batches to serve hot.
