April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day. This Grilled Cheese no. 3. See all of our grilled cheese sandwiches >> here << .
We wouldn’t normally grill a Porterhouse just to make a sandwich…
But in the case of the Steakhouse Grilled Cheese, we just might.
The sandwich is inspired by one of our favorite type of restaurants, the American steakhouse. We don’t actually eat all that much steak, but we love dining at the likes of Wolfgang Puck’s CUT, Mastro’s, and Morton’s for all the traditional sides. If we could have, we would have stuffed creamed spinach, creamed corn, onions rings, french fries and macaroni and cheese into our sandwich, but, you know, we didn’t want to overdo it.
The key to this grilled cheese is the sweet caramelized onions and the funk of a little blue cheese in addition to the regular melty cheese which “glues” the sandwich together. Also, we’re a fan of cutting the steak (whatever kind you like) into strips or pieces. Leaving the steak, no matter how tender, in big, sliced sheets, makes the sandwich harder to eat.
Steakhouse Grilled Cheese Sandwich with Caramelized Onions
makes 1 sandwich
2 slices bread
1 tablespoon butter, softened
2 very thin slices mild cheese
¼ cup caramelized onions (recipe below)
thinly sliced cooked steak, cut again into strips
1-2 tablespoons crumbled blue cheese
fresh cracked black pepper
Butter both sides of the bread.
On one slice of bread, lay a slice of cheese, pile caramelized onions, dot with crumbled blue cheese, season with black pepper, pile sliced cooked steak, lay second slice of cheese, and cover with second slice of bread. Press together gently.
Heat olive oil in frying pan over medium heat. Add sandwich and cook until bread is golden-crisped. Flip sandwich over and cook until other side is crisped and cheese has melted.
How to make Caramelized Onions
onions (cook about 3-5 at a time, as you will find many uses for leftover caramelized onions)
Cut the onions in half lengthwise, then slice into very thin half rings.
For every 1 large onion, heat about 1 teaspoon olive oil in a large, heavy-bottom pan over medium heat. Add the same amount of butter, allow to melt, then add the onions. Stir to coat the onions in oil+butter, then turn down the heat to medium low (so onions don’t burn) and continue to cook the onions until they are soft and deep golden brown, 30-40 minutes (depending on how many onions you cook).