#Breakfast #Steak #and #Mushroom #Grilled #Cheese
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Steak and Mushroom Grilled Cheese
Ingredients:
• Olive or canola oil
• 3 ½ ounces shiitake mushrooms, sliced very thinly
• Salt
• Black pepper
• 1 clove garlic, pressed through garlic press
• 4 slices good quality sour dough bread
• 3 tablespoons softened, unsalted butter, for bread
• 1 cup shredded gruyere and swiss cheese blend (or other favorite cheese)
• 8 ounces either flank steak or ribeye steak, grilled to medium-rare (or preference), and sliced thinly
(I like to use a common brick wrapped in foil as a “press” when I make my grilled cheese sandwiches; it offers a good even crisping, and some pressure for the sandwich. However, if you don’t have one, just use your spatula to press down on the sandwich.)
Preparation:
1.Place a large, non-stick skillet over medium-high heat, and drizzle in a bit of the oil; once it gets 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.
2.To prepare your grilled cheese sandwich, butter one side of each piece of 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, and butter the side that is facing you; repeat this with another sandwich.
3..................
4..................
Get Full Recipes ==> @ thecozyapron.com
Steak and Mushroom Grilled Cheese
Ingredients:
• Olive or canola oil
• 3 ½ ounces shiitake mushrooms, sliced very thinly
• Salt
• Black pepper
• 1 clove garlic, pressed through garlic press
• 4 slices good quality sour dough bread
• 3 tablespoons softened, unsalted butter, for bread
• 1 cup shredded gruyere and swiss cheese blend (or other favorite cheese)
• 8 ounces either flank steak or ribeye steak, grilled to medium-rare (or preference), and sliced thinly
(I like to use a common brick wrapped in foil as a “press” when I make my grilled cheese sandwiches; it offers a good even crisping, and some pressure for the sandwich. However, if you don’t have one, just use your spatula to press down on the sandwich.)
Preparation:
1.Place a large, non-stick skillet over medium-high heat, and drizzle in a bit of the oil; once it gets 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.
2.To prepare your grilled cheese sandwich, butter one side of each piece of 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, and butter the side that is facing you; repeat this with another sandwich.
3..................
4..................
Get Full Recipes ==> @ thecozyapron.com
