Description
Grilled Steak and Cheddar Sandwich
Ingredients:
2 slices sourdough or thick-cut bread
200g ribeye steak, grilled and sliced
2 slices sharp cheddar cheese
1 tbsp butter
1 tbsp mayonnaise
½ tsp smoked paprika
½ tsp garlic powder
1 tbsp fresh parsley, chopped
1 tbsp hot sauce (optional)
Instructions:
Mix mayonnaise, smoked paprika, garlic powder, and hot sauce in a bowl. Spread on one side of each bread slice. Heat a skillet over medium heat and melt butter. Place one slice of bread (mayo side up) in the skillet, add a slice of cheddar, grilled steak, parsley, another slice of cheddar, and the second bread slice. Grill for 2-3 minutes per side until golden brown and cheese is melted. Slice and serve warm.
Step-by-Step Guide
Follow these detailed instructions for a perfect sandwich. First, ensure your ribeye steak is at room temperature, seasoned generously, and grilled to your preferred doneness (medium-rare is recommended). Let it rest for 5-10 minutes before slicing thinly against the grain. While the steak rests, mix the spicy mayo by combining mayonnaise, smoked paprika, garlic powder, and optional hot sauce in a small bowl. Spread this mixture evenly on one side of each slice of bread. Preheat your skillet or griddle over medium heat. Melt the butter in the skillet. Place one slice of bread, mayo-side up, in the butter. Immediately layer on one slice of cheddar, all of the sliced steak, the chopped parsley, and the second slice of cheddar. Top with the second slice of bread, mayo-side down. Press down gently with a spatula. Grill for 2-3 minutes, then carefully flip. Grill the other side for another 2-3 minutes until the bread is a deep golden brown and the cheese is fully melted. Remove, let sit for 1 minute, then slice diagonally.
Serving Suggestions
This hearty sandwich is a meal on its own but can be elevated with simple sides. Serve it with a crisp dill pickle spear and a handful of kettle-cooked potato chips for classic pub fare. For a lighter option, pair it with a simple arugula salad dressed with lemon vinaigrette. To make it a full feast, add a bowl of roasted tomato soup or a creamy coleslaw. For brunch, serve alongside a fried egg.
How-to Summary
Grill and slice steak. Mix spices into mayo and spread on bread. Build sandwich in a buttered skillet: bread, cheese, steak, parsley, cheese, bread. Grill 2-3 minutes per side until golden and melted. Rest briefly, slice, and serve.
Frequently Asked Questions
Can I use a different cut of steak?
Yes, skirt or flank steak are excellent, budget-friendly alternatives. Just remember to slice them very thinly against the grain for tenderness.
How can I make this ahead of time?
You can grill the steak and mix the spicy mayo a day in advance. Store separately in the fridge. Assemble and grill the sandwich just before serving for the best texture.
My cheese isn’t melting before the bread burns. What can I do?
Lower your heat to medium-low and use a lid or a metal bowl to cover the skillet for the last minute of cooking. This traps steam and melts the cheese perfectly.
What’s a good vegetarian substitute for the steak?
Portobello mushroom caps, grilled and sliced, or a layer of seasoned, mashed chickpeas (chickpea salad) make fantastic vegetarian replacements.
Can I cook this in a panini press?
Absolutely! A panini press will create great grill marks and even pressure. Omit the butter in the skillet and lightly butter the outside of the bread instead before pressing.
Common Mistakes to Avoid
- Using steak straight from the grill: Slicing hot steak causes juices to run out, making the sandwich soggy. Always let it rest first.
- Skimping on the spread: The spicy mayo adds crucial moisture and flavor. Ensure you cover the bread from edge to edge.
- Heat too high: This burns the bread before the cheese and steak warm through. Medium heat is key.
- Overfilling the sandwich: While tempting, too much steak makes it difficult to flip and eat. Keep layers even.
- Not slicing against the grain: This is essential for tender, easy-to-bite pieces of steak in every bite.
Conclusion
This Grilled Steak and Cheddar Sandwich transforms simple ingredients into a gourmet experience. The combination of juicy, seasoned steak, melted sharp cheddar, and a kick of spicy mayo on crispy sourdough is unbeatable. By following the step-by-step guide and avoiding common pitfalls, you can consistently create a restaurant-quality sandwich at home. It’s a versatile recipe perfect for a satisfying lunch, a quick yet impressive dinner, or your next game-day spread. Experiment with the serving suggestions and make it your own.