French Onion Grilled Cheese Steak Sandwich
Prep time: 40 mins | Serves: 2-4
Ingredients
• 400g roasted steak, thinly sliced
• 5 onions, thinly sliced
• 50g unsalted butter
• 20g olive oil
• 6g fine sea salt, divided
• 1g freshly ground black pepper
• 5g caster sugar
• 2g fresh thyme leaves
• 1 bay leaf
• 2 cloves garlic, minced
• 80ml dry white wine or dry sherry
• 120ml beef stock
• Dijon mustard
• 160g Gruyère, coarsely grated
• 80g Provolone or Comté, sliced or grated
• 4 slices sturdy sourdough or country loaf (about 280g total)
• extra unsalted butter, softened for bread
Method
1. In a wide pan, melt butter with olive oil over medium-low heat. Add onions, salt and the sugar then cook, stirring, 40!minutes until deep golden. Add thyme, bay and garlic then
cook 1 minute. Deglaze with wine and reduce almost dry, add stock and simmer to a jammy glaze. Stir in a spoon of Dijon and pepper then remove bay.
2. Butter the outsides of the 4 bread slices with the extra butter. If you like, spread the insides with Dijon, then as well Layer half the cheeses on two slices, then spoon on a generous layer of hot onions.
3. Lay the thinly sliced steak over the hot onions, then top with the remaining onions and cheeses. Cap with the remaining bread slices.
4. Griddle low and slow: Cook in a non-stick pan over medium-low heat, 3–4 minutes per side, pressing gently, until deeply golden and the cheese is fully melted. Cover the pan for the last minute if needed.
5. Rest and serve: Let rest 1 minute, slice, and season with the remaining salt and extra pepper to taste. Serve immediately—dreamy, drippy, oniony goodness.
Storage
Caramelised onions can be refrigerated in an airtight container for up to 5 days or frozen for 1 month. Keep the roasted steak and cheese chilled separately. Assemble and griddle sandwiches to order for best texture. Always use clean utensils and avoid double dipping.
