Since the inception of Food Republic and long before, we've been big supporters of big, beefy, cheesy sandwiches — in addition to burgers, not instead of. You see, there's a difference. Take the patty melt, for instance. It's not a burger, it's a sandwich. But this is a matter of steak.
Leftover steak is a tricky beast. You cooked it right the first time, you're not going to have success reheating it by conventional means. Don't microwave it, for instance, unless you like flavorless gray meat.
As I mention in the infographic above, a pan with butter is where yesterday's beef has a fighting chance at still being delicious. As an added bonus, there's butter and cheese in the sandwich where your steak will be reheating. Therefore I conclude that not only is this sandwich fundamentally delicious, it's respectful to the steak you just couldn't finish, could you?
- 2 to 4 ounces leftover steak (depending on your bread)
- 2 thick slices white bread
- 2 tablespoons butter, divided
- 2 slices sharp cheddar cheese (we used Grafton Maple Cheddar)
- Roughly dice the leftover steak and set aside.
- Spread one tablespoon of butter on both slices of bread, then assemble the sandwich: place a slice of cheese on the first slice of bread, the steak (firmly wedged in like puzzle pieces to keep the sandwich even) and another slice of cheese, then top with the other slice of bread.
- Heat the second tablespoon of butter in a medium skillet — cast-iron is always best for grilled cheese.
- When the butter is hot and foamy, carefully drop the sandwich in the pan and weigh it down with something heavy (we used a 28-ounce can on a plate).
- Cook for 2-3 minutes or until crisp and golden-brown, then flip and cook on the other side for 2-3 minutes.
- Remove from pan to a plate, slice in half and serve immediately.
More grilled cheese recipes on Food Republic: