Grilled Steak and Cheese Panini

*This recipe was created for 24 servings. To adjust the serving quantity, enter a new yield (24 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Sirloin steak 2.5 lb
Club House La Grille Wild Whiskey Smoked BBQ 3/4 cup
Olive oil, divided 6 tbsp
Diced onion and sliced white mushrooms (each) 3 cups
Mayonnaise 3/4 cup
Butter 1/2 cup
loaf Italian bread, sliced into 12 ½-in (1 cm) thick pieces 1
Whole tomatoes, sliced into 12 pieces 3
Gruyère cheese 12 slices


1. In a clean resealable plastic bag, add steak and 10 tbsp of seasoning and 3 tbsp (45 mL) olive oil. 2. In a large sauté pan on medium-high heat, add remaining oil, onions and mushrooms; sauté for 2 minutes. Chill and reserve. 3. In a medium bowl, combine mayonnaise and the remaining seasoning; mix well. 4. Place steak onto a hot grill and grill until desired doneness. Let rest for 5 minutes. 5. Butter one side of 6 bread slices and on the other side spread with prepared mayonnaise. Divide onions and mushrooms between slices of bread and place on the mayonnaise topped bread slices. Add 2 slices of tomatoes. 6. Sliced steak into thin slices and add on top of tomatoes. Top with a slice of gruyere cheese and then the remaining bread slices, making sure buttered side is facing out. 7. Place into a hot Panini press and cook until golden brown. 8. Cut into 2 and serve ½ a sandwich per person.

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