The Butcher's Blog

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Grilled Steak and Cheese Sandwich

It’s National Grilled Cheese Month and to celebrate we’re making the classic grilled cheese sandwich even better with the addition of our legendary marinated steak tips! Imagine our zesty marinated steak tips smothered in ooey-gooey provolone cheese, topped with fresh sautéed veggies and sandwiched between two slices of buttered and grilled white bread. This is truly the ultimate grilled cheese.

Philadelphia Cheesesteak Panini

Grilled Steak and Cheese Sandwich

Total time: 20 min

Servings: 4


4 cups Meat House marinated steak tips, cooked and cut into strips

8 slices focaccia or ciabatta bread

8 slices provolone cheese

1 cup white onions, sliced

1 cup mushrooms, sliced

1 cup green pepper, sliced

Approx. 4 Tbsp butter

Salt and pepper to taste


Sauté the vegetables in half the butter on a stove top griddle until soft, then top with the thinly sliced steak.  Cook until warmed through and season to taste with salt and pepper. Place 1 slice of cheese on bread, then steak and veggie mix and another piece of cheese on top. Close sandwich and butter each outer side of bread. Place sandwich on a panini maker or griddle with a press. Grill sandwich until outside is crisp and golden, turning if you make it on the stove top griddle.

Does the warm weather have you feeling anxious about firing up your grill? Here’s how to make a grilled cheese sandwich on your outdoor grill!

How to grill a grilled cheese sandwich:

  • Place each slice of bread on the grill, buttered side down; cover. (Use LOTS of butter so the bread doesn’t stick to the grill)
  • Grill until the cheese has melted, about two minutes. Watch carefully to avoid burning your bread.
  • Remove sandwich halves from grill. Add any meat or veggies to one slice of bread. Put the sandwich halves together, and serve.

The original grilled cheese sandwich came on the scene in the 1920’s along with the availability of inexpensive bread and cheese. It had a lot less ingredients than ours, with only one slice of bread and a sprinkling of shredded American cheese! The additional piece of bread wasn’t added until the 1960’s to make the sandwich more filling. Look how far we’ve come! This sandwich is definitely a lot more satisfying and just a tad more delicious thanks to the availability of The Meat House…

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