A delicious and hearty Loaded Steak & Pepper Grilled Cheese sandwich, packed with flavors from tender steak, caramelized vegetables, and melted cheese.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Sandwich
Method:Grilling
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 lb thinly sliced steak
8 slices thick sourdough bread
1 medium yellow onion, thinly sliced
1/2 red bell pepper, thinly sliced
1 jalapeño, sliced
2 tbsp butter
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
4 oz cream cheese, softened
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack or mozzarella
2 green onions, sliced
1 tbsp chopped fresh parsley
Instructions
Heat olive oil in a large skillet over medium-high heat. Season the steak with garlic powder, smoked paprika, salt, and pepper.
Sear the steak for 2–4 minutes, stirring occasionally, until browned and cooked to your preferred doneness. Remove and set aside.
In the same skillet, add 1 tbsp butter, the onion, bell pepper, and jalapeño. Cook for 7–10 minutes, stirring occasionally, until softened and caramelized.
Return the steak to the skillet and toss with the vegetables. Remove from heat.
Spread cream cheese on one side of each bread slice. Top four slices with cheddar, the steak mixture, Monterey Jack, and green onions. Cover with the remaining bread.
Melt the remaining butter in a skillet over medium-low heat.
Cook the sandwiches for 3–4 minutes per side, pressing gently, until the bread is deeply golden and the cheese is completely melted.
Sprinkle with fresh parsley, slice, and serve hot.
Notes
For the extra-loaded look in the photo, add more caramelized onions and jalapeño slices just before closing the sandwich.