by Liam of My So-Called Knife
This grilled cheese features steak, shallots, garlic and herb butter, and a particular steakhouse feeling. I couldn’t really get away from that.
But steakhouse grilled cheese just didn’t really ring for me. Fortunately, a food blogger from Austria, Sasasunakku, recently acquainted me with the fact that grilled cheese where she lives are instead referred to as toasties.
And that’s the thrilling story of how my steakhouse toasties were born.
So let’s make a few. About four. Maybe five. Mostly depending on your bread.
Steakhouse Toasties with Wisconsin Fontina
by Liam of My So-Called Knife
Tuscan style bread (fresh from the bakery preferred, of course)
8-10 oz of steak strips (you can use sirloin, skirt, flank, etc.)
1/2 bottle Cabernet
2 cups shredded Wisconsin Fontina cheese
6-8 prosciutto slices
1/4 cup diced shallot
6-8 large leaves fresh basil
1/2 tsp fresh ground black pepper
Garlic and herb butter
If you want to go all the way with this recipe, the first thing you’ll have to do is make the herb butter. I often try to have some of this around the house because it goes really well on biscuits, bread, muffins, all kinds of baked goods really – and it’s very simple to make, but needs to be done a day ahead of time.
Leave a stick of butter out in a bowl for a few hours until it gets soft and mushy. Meanwhile, chop up an assortment of your favorite fresh herbs (for this iteration I used parsley, rosemary, and basil) and mince two cloves of garlic. Combine herbs, garlic, and butter in a bowl and mash well together. Spread the butter on a piece of parchment paper and roll up to seal. Refrigerate overnight.
You won’t all of the butter for your toasties so you should have plenty left over to use as you see fit.
You don’t absolutely need the herb butter, but bear in mind that the cheese and the butter are two of the most primary ingredients in any grilled cheese creation, so it’s not the best area in which to skimp.
About two hours before you’re ready to make the toasties, marinate the steak strips in the red wine. You don’t need to break the bank with the wine by any means, but a good strategy when cooking with wine is to use only what you would also enjoy drinking by itself – you’ll get back what you put in.
In a large skillet, sweat the diced shallots in a small splash of olive oil on medium heat for about 3 minutes. Add the steak, just a little of the wine they’ve been marinating in, and cook over medium 5-7 minutes (or to whatever rareness/doneness you most prefer).
While they are cooking, shred the Wisconsin Fontina cheese (it helps if you throw your cheese in the freezer for 20 minutes before grating). Shredded cheese works best on toasties since it melts most evenly.
I used the grill for these, but you can use a skillet just as easily. Bring either one up to medium heat and start assembling your sandwiches – butter the outer sides of bread, add cheese, steak, basil, prosciutto, more cheese and bread. Repeat until you’re out of materials.
Place sandwiches on grill at an angle for 4-6 minutes. Rotate 90 degrees for another 4-6 minutes for authentic cross-hatching. Flip sandwich and repeat.
Your steakhouse toasties are ready.
For more grilled cheese or toastie recipes visit GrilledCheeseAcademy.com.