Trim Healthy Mama Cross Over
This sandwich is the BEST of the BEST! I love mushrooms! I love steak! And I love love LOVE cheese! When those three marry – the explosion of flavors is phenomenal!
If you have been following my sourdough drama over on Instagram you already know that I’ve been S-T-R-U-G-G-L-I-N-G with getting the perfect loaf of artisan bread. The flavor of my bread is beyond amazing (3 days ago I ate almost an entire loaf my self) but they do not come out nice and big with a large ear, nor have I ever gotten a really great crumb. But, nonetheless, I’ll keep trying. Today I played around with making sourdough naan, I baked it using a large skillet with a little oil – my, oh my! It was delicious.
I volunteer at my church’s food bank and while there I got chatting with one of the grandpas, I was telling him about my bread dilemma and he said the reason why my bread is coming out flatter than it should be is because the dough is too wet and it spreads. I have come to this conclusion: I actually need to watch someone make the dough before it goes into the rising/fermentation stage to really understand how the dough should look and feel. But in the mean time we’ll enjoy what we have.
This recipe makes 4 sandwiches. A panini press would work really well also.
Ingredients
- 8 oz sliced mushrooms
- 3 oz steak, cooked
- 1 1/4 cup onion, thinly sliced
- 1 1/4 cup mozzarella cheese, shredded
- 8 slices of sourdough bread
- 2 tbsp oil
- butter
Instructions
1. In a large skillet add oil and saute mushrooms and onions. I like to start out with the heat on high to get a deep golden color, lower heat and cook until mushrooms and onions are tender. Add steak, mix just until combined. Set a side.
2. Butter the bread on one side, top it with about 2 1/2 tbsp of cheese, top the cheese with the onion and steak mixture, sprinkle with 2 1/2 tbsp of cheese. Top it with the second slice of buttered bread. Now butter the bread on the outside. Do this with all the sandwiches. When you’re done all 4 sides of each sandwich will be buttered.
3. Carefully transfer the sandwiches to a pan buttered side down. Butter the bread. Cook on both sides until the cheese is ‘melty and gooey.’
Cut in half and enjoy!
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Sourdough Steak & Mushroom Grilled Cheese
Ingredients
- 8 oz sliced mushrooms
- 3 oz steak, cooked
- 1 1/4 cup onion, thinly sliced
- 1 1/4 cup mozzarella cheese, shredded
- 8 slices sourdough bread
- 2 tbsp oil
- butter
Instructions
- In a large skillet add oil and saute mushrooms and onions. I like to start out with the heat on high to get a deep golden color, lower heat and cook until mushrooms and onions are tender. Add steak, mix just until combined. Set a side.
- Butter the bread on one side, top it with about 2 1/2 tbsp of cheese, top the cheese with the onion and steak mixture, sprinkle with 2 1/2 tbsp of cheese. Top it with the second slice of buttered bread. Now butter the bread on the outside. Do this with all the sandwiches. When you're done all 4 sides of each sandwich will be buttered.
- Carefully transfer the sandwiches to a pan buttered side down. Butter the bread. Cook on both sides until the cheese is 'melty and gooey.'
- Cut in half and enjoy!