A delicious and hearty grilled cheese sandwich featuring tender steak and garlic butter bread.
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 sirloin steak, thinly sliced
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp smoked paprika
8 slices thick-cut sourdough or Texas toast
8 slices provolone cheese
4 slices cheddar cheese
1 small onion, thinly sliced
1 tbsp butter
4 tbsp butter, softened
2 cloves garlic, finely minced
1 tbsp chopped fresh parsley
¼ tsp garlic powder
Instructions
Season the steak: Toss the thinly sliced steak with olive oil, salt, pepper, garlic powder, and smoked paprika.
Heat a large skillet over medium-high heat. Cook the steak for 2–4 minutes, stirring occasionally, until browned and cooked to your liking. Remove and set aside.
Melt 1 tbsp butter in the same skillet. Add the sliced onion and cook for 5–7 minutes, until soft and golden. Return the steak to the skillet and toss together.
Make the garlic butter: Mix the softened butter with garlic, parsley, and garlic powder.
Spread garlic butter generously on one side of each bread slice.
Place a slice of provolone and cheddar on the unbuttered side of four bread slices. Divide the steak and onions evenly over the cheese, then top with another layer of cheese and the remaining bread slices, buttered side facing outward.
Heat a skillet over medium-low heat. Cook the sandwiches for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden and crisp and the cheese is completely melted.
Let the sandwiches rest for 1–2 minutes, then slice and serve hot.
Notes
For extra flavor, consider adding your favorite herbs or spices to the garlic butter.
Feel free to substitute the cheeses based on your preference.
Make sure not to overcrowd the skillet when cooking the sandwiches for even browning.