Easy Skirt Steak Grilled Cheese

If you ask me, grilled cheese and steak are a match made in heaven.

This hearty sandwich takes your standard grilled cheese and kicks it up a notch with juicy skirt steak and melted cheese. The tender meat pairs perfectly with gooey cheese and crispy, buttery bread.

It’s made with thinly sliced skirt steak that’s been seasoned simply with salt and pepper, then grilled until just right. The meat nestles between layers of your favorite melting cheese – I like using a mix of sharp cheddar and provolone.

It’s a filling sandwich that’s simple enough for lunch but special enough for dinner, perfect for those days when you want comfort food with a little extra oomph.

What Kind of Steak Should I Use?

Skirt steak and flank steak are both excellent choices for this grilled cheese sandwich, and you can use them interchangeably. Skirt steak tends to be thinner and more well-marbled, which means it cooks quickly and stays tender when sliced against the grain. Flank steak is slightly leaner but still delivers great flavor, and it’s often easier to find at your local grocery store. Just remember that with either cut, you’ll want to slice it thinly and at a 45-degree angle across the grain – this breaks up the muscle fibers and ensures each bite is as tender as possible. For the best results, look for meat that has a bright red color and avoid any pieces that appear brown or have excessive liquid in the package.

Options for Substitutions

This sandwich is pretty flexible and you can make several swaps depending on what you have in your kitchen:

• Skirt/flank steak: While these cuts are perfect for this sandwich, you can also use ribeye, sirloin, or even leftover roast beef. Just keep in mind that thinner cuts work best for a sandwich.
• Mozzarella cheese: Feel free to experiment with different cheeses! Provolone offers a similar melt, while Swiss or white cheddar can add different flavors. You can even mix cheeses – just make sure to use ones that melt well.
• Sweet yellow onion: Red onions or white onions work just fine here. If you’re not big on raw onion flavor, try shallots for a milder taste.
• Italian bread: Any sturdy bread works great – sourdough, country white, or even rye. Just avoid very soft bread as it might get too mushy with the meat and cheese.
• Olive oil: You can swap this with vegetable oil or even butter for cooking the steak and onions. Each will give slightly different results, but all work well.

Watch Out for These Mistakes While Grilling

The biggest mistake when making skirt steak grilled cheese is overcooking the steak – for the best results, cook it to medium-rare (130-135°F) since it will continue cooking when assembled in the sandwich. To get perfectly caramelized onions, avoid rushing the process – cook them low and slow for about 20-25 minutes, stirring occasionally to prevent burning and achieve that sweet, golden-brown color. When assembling your sandwich, don’t skimp on letting the cheese reach room temperature first, as cold cheese won’t melt as evenly and could leave you with a less-than-ideal texture. For the crispiest bread exterior, butter the outside of your bread slices generously and cook your sandwich over medium heat – too high will burn the bread before the cheese melts properly.

What to Serve With Steak Grilled Cheese?

This hearty sandwich calls for some classic sides that can hold their own next to the rich combination of steak and melty cheese. A bowl of tomato soup is always a winning partner for grilled cheese, but with this upgraded version, you might want to try something like french onion soup to echo those caramelized onions in the sandwich. For something lighter, a simple arugula salad with lemon dressing helps cut through the richness, while some crispy sweet potato fries or pickle spears on the side add a nice crunch factor. If you’re serving this for dinner, roasted Brussels sprouts or a side of garlic-roasted mushrooms would make excellent companions to the steak.

Storage Instructions

Keep Fresh: If you have any leftover grilled cheese sandwiches, wrap them in aluminum foil or place in an airtight container. They’ll stay good in the fridge for up to 2 days, though they’re definitely best enjoyed fresh off the griddle!

Make Ahead: Want to save some time? You can prep the caramelized onions and cook the steak up to 2 days ahead. Just keep them separately in covered containers in the fridge, then assemble and grill your sandwiches when you’re ready to eat.

Warm Up: To bring back that melty cheese goodness, warm up leftover sandwiches in a skillet over medium-low heat for about 2-3 minutes per side. You can also wrap them in foil and pop them in a 350°F oven for about 10 minutes – just keep an eye on them so they don’t get too crispy!

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 150-160 g
• Fat: 120-130 g
• Carbohydrates: 150-160 g

Ingredients

For the steak:

• 12 oz flank steak
• 1 tsp kosher salt
• 1 tsp black pepper (freshly cracked for best flavor)

For the onions:

• 1 1/4 cups yellow onion (thinly sliced, about 1/8-inch thickness)
• 1 1/2 tbsp olive oil (I use Colavita extra virgin)
• 1 tbsp salted butter
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

For the grilled cheese:

• 8 slices bread (a sturdy white or sourdough works well)
• 2 3/4 cups mozzarella cheese (freshly grated for better melt)
• 2 tbsp salted butter (room temperature for easy spreading)

Step 1: Season and Set Aside the Steak

Begin by evenly sprinkling ½ teaspoon of kosher salt and ½ teaspoon of fresh cracked black pepper on both sides of the steak.

Set the seasoned steak aside to allow the flavors to penetrate.

Step 2: Cook the Onions

Using a 10-12 inch non-stick skillet over medium-high heat, add extra virgin olive oil and a tablespoon of butter.

Once the butter has melted, add the thinly sliced onion to the skillet.

Sprinkle the onions with the remaining ½ teaspoon of kosher salt and fresh cracked black pepper.

Cook the onions for 5-7 minutes, stirring frequently, until they turn golden.

Remove the onions from the skillet and set them aside for later use.

Step 3: Cook and Rest the Steak

Keep the skillet on medium-high heat and add the seasoned steak.

Cook the steak for 3-4 minutes per side, ensuring a nice crust forms.

Once cooked, remove the steak from the skillet and allow it to rest for 5 minutes.

During this time, remove the skillet from the heat and wipe it out to prepare for the sandwiches.

Step 4: Slice the Steak and Prepare the Bread

After the steak has rested, thinly slice it and evenly divide it into four portions.

Butter one side of each piece of bread, preparing them for sandwich assembly.

Step 5: Assemble the Sandwiches

With the skillet off the heat, lay 4 slices of bread butter-side down.

On each slice, layer ⅓ cup of shredded cheese, followed by a portion of thinly sliced steak and cooked onions.

Top with another ⅓ cup of shredded cheese and the second slice of buttered bread.

Step 6: Cook the Sandwiches

Once all four sandwiches are assembled, return the skillet to medium-high heat.

Keep a close eye on the temperature to prevent the sandwiches from burning.

Cook until the bottom is golden brown, then carefully flip the sandwich over to brown the other side.

Once cooked to perfection, remove the sandwiches from the skillet and serve immediately for a deliciously melted and flavorful meal.