Steak Grilled Cheese is the ultimate mashup of comfort food and indulgence—juicy, tender steak paired with gooey melted cheese, all sandwiched between two buttery, crispy slices of toasted bread. It’s hearty, rich, and unbelievably satisfying. Whether you’re using leftover steak or cooking fresh, this sandwich is a bold upgrade to your grilled cheese lineup.
Why You’ll Love This Recipe
- Combines juicy steak and melty cheese in every bite
- Great use for leftover steak or a quick pan-seared cut
- Rich, savory, and ultra-satisfying
- Easy to make in under 20 minutes
- Perfect for lunch, dinner, or a decadent snack
- Customizable with different cheeses and add-ins
- One skillet, minimal cleanup
- Crispy on the outside, cheesy and meaty on the inside
- Crowd-pleasing and family-approved
- Restaurant-quality flavor made at home
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked steak (ribeye, sirloin, flank, or leftover steak), thinly sliced
- Bread slices (sourdough, white, brioche, or ciabatta)
- Butter or mayonnaise (for spreading)
- Shredded or sliced provolone, mozzarella, cheddar, or a cheese blend
- Optional: caramelized onions, sautéed mushrooms, garlic aioli, hot sauce, arugula
directions
- If steak is not already cooked, season with salt and pepper and pan-sear or grill to your preferred doneness. Let rest, then slice thinly.
- Butter one side of each bread slice (or spread with mayo).
- On the non-buttered side, layer cheese, steak slices, and any optional add-ins like caramelized onions or mushrooms.
- Top with more cheese and the second slice of bread, buttered side out.
- Heat a skillet or griddle over medium heat.
- Cook the sandwich for 3–4 minutes per side, pressing gently, until the bread is golden and crispy, and the cheese is melted.
- Remove from skillet, let rest 1–2 minutes, then slice and serve hot.
Servings and timing
Servings: 2
Prep Time: 10 minutes
Cook Time: 8–10 minutes
Total Time: 18–20 minutes
Variations
- Add blue cheese or Gorgonzola for a bolder flavor
- Use garlic butter on the bread for extra richness
- Try horseradish mayo or mustard for tang
- Swap in roast beef for a quick shortcut
- Add a fried egg on top for a brunch version
storage/reheating
Store leftovers in the fridge in an airtight container for up to 2 days.
To reheat, place in a skillet over low heat until warmed through and crisp again. Avoid microwaving to maintain texture.
FAQs
What’s the best steak cut for grilled cheese?
Ribeye, sirloin, or flank steak work great—just slice thin for easy layering and eating.
Can I use leftover steak?
Yes! Leftover steak is perfect for this sandwich and makes it quick to prepare.
What cheese melts best with steak?
Provolone, mozzarella, Havarti, or white cheddar complement steak well and melt beautifully.
Can I use a panini press?
Absolutely. A panini press gives even browning and helps melt the cheese quickly.
How do I prevent the bread from burning?
Use medium to medium-low heat and cook slowly so the inside melts while the outside crisps evenly.
What can I add for extra flavor?
Try caramelized onions, sautéed mushrooms, hot sauce, or a flavored mayo for an extra kick.
Can I prep this ahead of time?
You can assemble the sandwich a few hours ahead, then grill fresh when ready to serve.
Is this sandwich freezer-friendly?
It’s best fresh, but you can freeze the assembled (uncooked) sandwich, then grill from frozen—just cook longer on lower heat.
What sides go well with steak grilled cheese?
Tomato soup, fries, coleslaw, salad, or chips all pair well with this hearty sandwich.
Can I make this low-carb?
Yes, use a low-carb bread or wrap the filling in lettuce for a steak and cheese melt bowl.
Conclusion
Steak Grilled Cheese is everything you want in a sandwich—crispy, cheesy, and packed with juicy, flavorful steak. It’s the perfect way to use up leftovers or treat yourself to something extra hearty. Quick to make and endlessly customizable, this grilled cheese is bound to become a go-to whenever cravings strike.
PrintSteak Grilled Cheese
This steak grilled cheese sandwich is loaded with juicy slices of steak and gooey melted cheese, all tucked between buttery, toasted bread. It’s the perfect mashup of a steak sandwich and a grilled cheese – bold, hearty, and easy to make at home.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 sandwiches 1x
- Category: Sandwiches
- Method: Stovetop
- Cuisine: American
Ingredients
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4 slices thick-cut bread (sourdough or Texas toast works great)
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2 tbsp butter, softened
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1 cup cooked steak, thinly sliced (ribeye, sirloin, or leftover steak)
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1/2 cup shredded provolone or mozzarella
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1/2 cup shredded cheddar or Swiss cheese
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1/2 small onion, sliced (optional)
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1/2 green bell pepper, sliced (optional)
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Salt and pepper, to taste
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1 tsp olive oil (for sautéing veggies, if using)
Instructions
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Optional Veggies: If using onions and peppers, heat olive oil in a skillet over medium heat. Sauté for 4–5 minutes until soft. Set aside.
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Butter Bread: Spread softened butter on one side of each slice of bread.
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Assemble Sandwich: On the non-buttered side of two slices, layer cheese, steak slices, and sautéed veggies (if using). Top with more cheese and the other slices of bread, buttered side out.
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Grill: Heat a skillet or griddle over medium heat. Cook sandwiches for 3–4 minutes per side, pressing lightly, until bread is golden and cheese is melted.
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Serve: Slice and enjoy hot with a side of chips, fries, or pickles.
Notes
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Leftover steak works great! Just reheat slightly before adding.
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Add a spread of garlic mayo, horseradish sauce, or Dijon mustard for extra flavor.
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You can use any melty cheese combo – gouda and provolone are great together!