Is there anything more comforting than a grilled cheese sandwich? Does it become gourmet if you add steak?
I love Sundays. Besides a true chance for me to relax and spend time with family and my dog, it means a creative lunch opportunity. For me, the origin of many of my sandwiches are last night’s dinner. The base of this sandwich was last night’s RIB-EYE STEAKS. Another example of a sandwich that I really enjoyed was this CHICKEN SANDWICH MILANESE. In this totally delicious sandwich the leftover was MACARONI N CHEESE – with jalapenos added. I could go on and on. How about this total comfort sandwich using leftover TURKEY MEATBALLS. The last sandwich I am sharing is one that I re-used my PIMENTO CHEESE.
So what makes a good sandwich? Great ingredients. That is why working with leftovers is not just using up what is in your fridge. It is also mandatory to have great bread. It can appropriately be argued that bread makes the sandwich. In this sandwich, I used the sourdough I had been making weekly. I wrote about how sourdough bread did not seem to affect my gluten free diet. I was not having joint issues while eating the bread. The only problem I had was not enough people around the house to eat the bread. Even trying to give it away – I could not give it away fast enough. So I stopped making the bread.
The sandwich comes together quite simple. Two hacks to know about is how to re-heat the steak and how to get really crisp bread. My trick for re-heating proteins is to add stock to a skillet and bring up the temperature. Then, lower the temperature and drop in the meat. Cook for 1 – 2 minutes. For the bread, heat the inside of the bread by grilling with olive oil. Remove from the pan, butter the uncooked side and grill after building the sandwhich.
The cast of characters.
The building and grilling of the sandwich.
The Grilled Steak & Cheese Plated.
Grilled Steak & Cheese
The grilled cheese sandwich is the ultimate comfort food. How about dressing it up with steak to create this Grilled Steak & Cheese sandwich.
- 2 Pieces Sourdough bread
- 3 Ounces Rib-eye Steak
- 3 Slices Smoked Gouda cheese
- 2 Slices White Cheddar
- 1 Tbsp Butter
- 1/2 Tbsp Olive oil
- 1/4 Cup Chicken stock
Begin by heating a skillet with the olive oil. Once hot, add the sourdough bread to and cook for 1 - 2 minutes.
Next, heat the chicken stock and simmer the steak for 1 - 2 minutes. Remove and set aside.
Remove the bread and butter the uncooked side. Assemble the sandwich by adding the steak and both cheeses. Add the sandwich to the heated skillet and cook for approximately 3 minutes per side.
Serve and enjoy!