Steak and Mushroom Grilled Cheese

• Meat

  • 8 oz Either flank steak or ribeye steak

• Produce

  • 1 clove Garlic
  • 3 1/2 oz Shiitake mushrooms

• Baking & Spices

  • 1 Black pepper
  • 1 Salt

• Oils & Vinegars

  • 1 Olive or canola oil

• Bread & Baked Goods

  • 4 slices Sour dough bread, good quality

• Dairy

  • 3 tbsp Butter, unsalted
  • 1 cup Gruyere and swiss cheese blend

Found on thecozyapron.com

Description

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

Directions

• (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.)
• -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.