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.

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IngredientsQuantities
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

Instructions

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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