This savory steak and mushroom grilled cheese is total comfort food. Prepared with garlicky sauteed mushrooms and tender slices of steak nestled between two slices of sourdough bread along with Gruyere cheese, this grilled cheese recipe is sure to become a favorite gourmet take on the classic!
Grilled Cheese Brimming with Steak and Mushrooms
Ah... the simple and humble grilled cheese sandwich...
There's nothing quite as satisfying and flat out yummy when I'm craving something hot and cheesy, made in mere minutes and feeling like a warm hug from within.
Isn't that something special?
While a classic grilled cheese made with slices of American cheese nestled between two pieces of white bread can deliciously hit the spot oh-so-well, there are those times when I like to get a little creative with my grilled cheese sammy and add in a few bells and whistles to really take it over the top.
A couple favorites are my spinach and artichoke grilled cheese and my gourmet grilled cheese with fresh tomatoes and pesto.
But if I'm looking for a slightly meatier grilled cheese sandwich, I get out my skillet and whip up this steak and mushroom grilled cheese, brimming with sauteed, garlicky shiitake mushrooms, slices of tender flank or ribeye steak, plus creamy Gruyere cheese nestled between slices of sourdough bread.
Honestly? It's a little taste of heaven in grilled cheese form!
My Steak and Mushroom Grilled Cheese recipe
For me, it's fun to get creative with a grilled cheese sandwich, because in and of itself, a grilled cheese is quite simple to prepare, and I love that!
This steak and mushroom grilled cheese has just a couple of extra steps in the prep of the mushrooms and the steak, which take just a few minutes each to get ready to add to the mix.
I love the flavor of shiitake mushrooms, so I'm opting for those, and I add in a clove of garlic when sauteing them, but you can easily sub white button, cremini, or your favorite mushrooms here.
As for the steak component, either flank steak or ribeye are fantastic—it'll just depend on your preference. Flank is leaner, while ribeye is more “beefy” in flavor and is marbled with more fat. You can also certainly use New York strip or sirloin steak, which are other great options.
When it comes to the bread, any rustic, sturdy, sliced bread will work well, but again, since I'm looking for more flavor, I'm going the route of sourdough bread here. It's really pretty much the perfect pick when it comes to making a mouthwatering grilled cheese sandwich, no matter what you're filling it with!
Here's a sneak peek at my steak and mushroom grilled cheese recipe: (or just jump to the full recipe...)
- To get started, I grill or pan sear my steak and allow it to rest for about 10 minutes before slicing thinly.
- While the steak rests, I saute my sliced mushrooms for a few moments, just until tender, then set those aside for a moment.
- Next, I build my grilled cheese sandwich by buttering one side of two slices of sourdough bread. I place the unbuttered sides up, facing me, and layer on the Gruyere cheese along with all the other delicious components.
- I get my pan nice and hot, then place my grilled cheese in and allow the first side to grill for roughly 4 minutes, or until golden brown, then flip and grill another few minutes until golden on the other side.
- I serve immediately while hot, with chips, cut in half, if desired.
Recipe
Steak and Mushroom Grilled Cheese
by Ingrid Beer
This steak and mushroom grilled cheese is made with garlicky shiitake mushrooms, tender steak and Gruyere cheese on sourdough bread!
Category: Sandwich
Cuisine: American
Yield: 2 grilled cheese sandwiches
Nutrition Info: 1058 calories (per grilled cheese sandwich)
Prep Time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients:
- 8 ounces either flank steak, ribeye or New York strip steak
- Salt
- Black pepper
- Olive oil
- 3 ½ ounces shiitake mushrooms, sliced very thinly
- 1 clove garlic, pressed through garlic press
- 4 slices good quality sourdough bread
- 3 tablespoons softened, unsalted butter, for bread
- 1 cup shredded Gruyere cheese (or other favorite cheese)
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- Place the steak in front of you and season liberally with salt and pepper. Heat either a grill pan or skillet until very hot, then drizzle a touch of olive oil on the steak. Place the steak into the pan and grill for roughly 4 minutes per side for medium-rare, or cook to your desired doneness.
- Remove the steak to a cutting board and allow to rest for 10 minutes, then slice thinly.
- While the steak rests, place a large, non-stick skillet over medium-high heat, and drizzle in a bit of the oil. Once the oil is hot, add in the mushrooms and allow them to saute for a minute or so before adding in a generous pinch of salt and black pepper. Once the mushrooms become a golden-brown, add in the clove of garlic and stir, and once that becomes aromatic, spoon the mushrooms out of the pan and set aside.
- To prepare your grilled cheese sandwich, butter one side of each piece of sourdough bread, and place the buttered side down so that the unbuttered side faces you. Add about ¼ cup of the shredded cheese to the slice of bread, then top with some of the sliced steak, plus some of the mushrooms, then another ¼ cup of the cheese over that. Place another piece of bread on top, this time with the buttered side facing up. Repeat this with another sandwich.
- Preheat your oven to the “warm” setting, or 200° to keep the sandwiches warm.
- To prepare the steak and mushroom grilled cheese, place a skillet over medium-high heat. Once it becomes hot, add in one sandwich (or both, if you have room) buttered side into the pan. Give a gentle press with a spatula, and allow the sandwich to grill on the first side for about 4 minutes, or until golden-brown and crisp.
- Flip the sandwich and grill the same way, until golden and crisp on the other side, and gooey and melted in the center. Place the finished sandwiches into the warm oven to hold, if necessary.
- Serve while hot and fresh, sliced, if desired, with chips or your favorite side.
Tips & Tidbits for my Steak and Mushroom Grilled Cheese recipe:
- Flank, ribeye or New York strip steak: I typically use any of these three steaks, depending on what's available and organic at the market. Flank is leaner, but really nice and tender. Ribeye has a lot of beefy flavor, and is richly marbled, though a bit more expensive. New York strip steak is a nice middle ground with a bit more fat than flank, and the cost is a little less than ribeye—all are terrific options here.
- Shiitake mushrooms, or your favorite variety: I really love that earthy flavor of shiitake mushrooms, so I opt for those in this sandwich. But feel free to use whatever kind of mushroom you have on hand, or prefer. White button mushrooms, cremini or any other variety will work just fine here.
- Gruyere cheese, or other deliciously ooey-gooey options: Gruyere has a nutty flavor and a creamy texture to it, which works really well here. But feel free to use mozzarella, havarti, classic Swiss cheese, cheddar, or your favorite highly meltable cheese for this sandwich.
- Sourdough, or other rustic sliced bread: I personally feel that sourdough bread makes for the best tasting grilled cheese, but you can use a rustic-style white bread, or any other bread you prefer. Sturdier bread slices work best to hold everything together better for grilled cheese when there are more filling ingredients being added in, .
- Double the recipe to serve 4 people: If you're preparing these sandwiches for 4 people, instead of two, then simply double the ingredients, and proceed with the prep.
Craving more cozy and comforting sandwiches? Check out my recipe for Spinach and Artichoke Grilled Cheese, Gourmet Grilled Cheese, Grilled Chicken Sandwich with Pesto, Grilled Eggplant Parmesan on toast, Crostini with Grilled Steak, or my recipe for Chicken Cheese Steak!
Cook's Note: This recipe was originally published in 2015, and has been updated with even more love!
Steve
And now I know what's for dinner tonight.
The Cozy Apron
Hope you enjoyed, Steve!
Roseanne
Hi, Ingrid ~
I keep a list of yummy sandwiches and we try to have one sandwich night a week. THIS is going on our list. Can't wait to try it.
Be well.
Sending warm regards ~ Roseanne
The Cozy Apron
Hi Roseanne, I'm honored to have this recipe be on your list of "yummy" sandwiches—how fun! Great idea for a weekly sandwich night. 🙂 Hope you enjoy it, and that you have a blessed holiday season, and that your family is well! xoxo
Linda Betz
OMG, Ingrid!!!! This was fantastic! I can't figure out why I never thought to create this myself. Thank you for sharing this perfect combination of flavors. (I didn't change a thing.)
Hope all is well. Love to you. Happy Easter. 🐦🐰🥰🙏 xo
The Cozy Apron
Hi Linda, thrilled you enjoyed! Always so lovely to hear from you...sending you much love! xoxo