Cheddar Steak Food
STEAK AND CHEDDAR GRILLED CHEESE SANDWICHES RECIPE BY TASTY
This is the ultimate grilled cheese! Slices of perfectly cooked flank steak are layered between cheddar cheese and sandwiched between two slices of sourdough bread, then pan-fried in butter for a flavorful crunch! Serve with sweet and salty pickled carrots for a briny crunch.
Provided by Tikeyah Whittle
Categories Lunch
Time 1h
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine the vinegar, 1 tablespoon salt, the peppercorns, red pepper flakes, carrots, garlic, shallot, and water. Bring to a boil over high heat and cook, stirring to dissolve the salt, for 1 minute. Remove from the heat and let cool to room temperature, about 20 minutes. (If not using immediately, transfer the carrots and their brine to an airtight container and refrigerate for up to 2 weeks.)
- Meanwhile, heat the vegetable oil in a large cast-iron skillet over high heat.
- Season the steak with salt and pepper. Transfer to the skillet and cook, flipping halfway, until golden brown on the outside and medium-rare inside, 6-8 minutes total. Transfer to a cutting board and let rest for 10 minutes, then thinly slice against the grain.
- Return the skillet to medium heat and add the butter. Once melted, add 2 slices of sourdough bread. Top each slice with ½ cup shredded cheddar, and cook, undisturbed, until the bread is golden brown and toasted on the bottom and the cheese begins to melt, about 3 minutes. Divide the sliced steak between each slice of bread in the skillet, then top each with ½ cup of the remaining cheese and another slice of bread. Flip the sandwiches, cover the pan with a lid, and cook until the cheese has fully melted and the other side of the bread is golden brown and toasted, 2-3 minutes more.
- Transfer the sandwiches to a cutting board and wrap each in foil. Serve with the pickled carrots alongside.
- Enjoy!
Nutrition Facts : Calories 1088 calories, Carbohydrate 48 grams, Fat 68 grams, Fiber 6 grams, Protein 66 grams, Sugar 8 grams
"STEAK" AND CHEDDAR MELT
This quick-cook skillet dish tastes like steak at ground beef prices!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- In 10-inch skillet, cook beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain.
- Stir in uncooked Pasta, Sauce Mix, milk, hot water, the steak sauce and mushrooms. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until pasta is tender. Remove from heat.
- Top with onions. Cover; let stand about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands).
Nutrition Facts : Calories 330, Carbohydrate 27 g, Cholesterol 50 mg, Fiber 0 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 4 g, TransFat 1/2 g
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