Cheese Options For The Perfect Steak Sandwich

There are many types of cheese that go well with steak sandwiches, depending on your taste and preferences. Some popular options include provolone, Swiss, Cheddar, American, mozzarella, Monterey Jack, white cheddar, fontina, and smoked gouda. For a more decadent option, try using Brie cheese, which is unbelievably creamy and gooey. If you're feeling adventurous, you can even experiment with different types of cheese to find your perfect combination.

Steak and cheese sandwiches with onions and mushrooms

Steak and cheese sandwiches are a popular dish, and for good reason! This recipe is a great way to use up leftover steak and can be adapted to your taste. Here is a guide on how to make these delicious sandwiches, with a few tips and tricks to make them even better.

Ingredients

For the sandwich:

• Steak (ribeye, sirloin, or leftover steak)
• Onions
• Mushrooms
• Cheese (mozzarella, Swiss, provolone, cheddar, or American)
• Bread (French bread, baguette, or hoagie roll)
• Butter
• Olive oil
• Salt and pepper
• Garlic powder
• Other seasonings (optional)

For the horseradish spread (optional):

• Mayonnaise
• Horseradish

Instructions

Start by slicing the steak into thin strips. If you're using leftover steak, you can slice it or shred it, depending on your preference. Slice the onions and mushrooms, and saute them in a skillet with butter and olive oil until they are golden brown and the moisture has evaporated. You can also add other vegetables like green peppers or garlic.

Next, prepare the bread. You can toast or broil the bread until it's lightly browned, and then spread a garlic and butter mixture on both sides. If you're making the horseradish spread, combine mayonnaise and horseradish to taste.

Now it's time to assemble the sandwich! Layer the steak, onions, and mushrooms on the bread, and top with cheese. You can use one type of cheese or a combination of your favorites. Place the sandwiches in the oven or under the broiler until the cheese is melted, being careful not to burn them.

Finally, serve and enjoy! These sandwiches are best served fresh, but you can also make them in advance and refrigerate or freeze the filling for later. They go well with a variety of sides, such as fries, salad, or soup.

Tips and Variations

• You can experiment with different types of cheese to find your favorite combination.
• Try toasting the bread before assembling the sandwich for a crispier texture.
• If you want to reduce the calories, you can scoop out some of the bread from the center before adding the fillings.
• For a more substantial meal, serve the sandwich with a cup of soup, such as cauliflower or zucchini soup.
• If you like your sandwiches with a kick, add some spices like chili powder, black pepper, or dried herbs.

Philly Cheesesteak: the classic way

The Philly Cheesesteak is a sandwich that is native to Philadelphia, USA. It is made with thinly sliced steak, caramelized onions, and cheese, served on a hoagie roll. Here is a guide on how to make a classic Philly Cheesesteak.

Ingredients

• 1 lb ribeye steak, thinly sliced
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 large sweet onion, diced
• 8 slices of mild provolone cheese
• 4 hoagie rolls
• 2 tbsp unsalted butter, softened
• 1 garlic clove, pressed
• 2-4 tbsp mayonnaise

Method

• Slice the hoagie rolls 3/4 of the way through with a serrated knife.
• Dice the onion and thinly slice the beef.
• In a small bowl, mix the butter and pressed garlic clove. Spread this mixture on the cut sides of the hoagie rolls. Toast the rolls on a skillet or griddle until golden brown and set aside.
• Add 1 tbsp of oil to the pan and saute the diced onion until caramelized. Transfer to a bowl.
• Increase the heat to high and add another tbsp of oil. Spread the steak in an even layer and let it brown for a few minutes. Flip and season with salt and pepper. Saute until fully cooked.
• Divide the steak into 4 portions and add the caramelized onions. Top each portion with 2 slices of cheese and turn off the heat, allowing the cheese to melt.
• Spread mayonnaise on the toasted side of each roll. Place a roll over each portion and use a spatula to scrape the mixture into the bun, flipping it over.

Your classic Philly Cheesesteak is now ready to be served!

Steak sandwich with caramelized onions and brie

Ingredients for 4 sandwiches

• 1 (16-ounce) 1-inch-thick New York strip boneless beef top loin steak or hangar steak
• 2 ½ tablespoons extra-virgin olive oil, divided
• 2 large red onions, thinly sliced
• 1 tablespoon Dijon mustard
• 2 tablespoons unsalted butter, melted and divided
• 2 large (or 4 medium) focaccia or ciabatta buns or 1 baguette, or 8 mini-sized French rolls, pretzel buns, or similar soft, but sturdy buns for sliders
• 6 ounces Brie cheese, cut into thin slices

Method

Remove the steak from the refrigerator and place it on a plate. With paper towels, pat both sides dry and season liberally with salt and pepper on both sides. Let it come to room temperature while you caramelize the onions.

For the Dijon onions, heat 1 tablespoon of oil in a large saute pan over medium-high heat. Add the sliced onions and 1/4 teaspoon of kosher salt. Cook until the onions begin to soften and brown, 5-8 minutes. Reduce the heat to low and let cook, stirring occasionally, until the onions are very soft and caramelized, about 15 additional minutes.

Remove from heat and stir in the Dijon mustard to evenly coat the onions. Remove the onions to a plate or bowl, then, with a paper towel, carefully wipe the skillet clean.

Preheat the oven to 350°F. Heat the remaining 1 1/2 tablespoons of olive oil in the skillet over medium-high heat. Once the oil is very hot and almost smoking, add the seasoned steak. Sear for 1 minute on each side, then reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the centre and an instant-read thermometer inserted in the centre reaches 125°F.

Transfer to a plate and cover with foil. Let rest for 10 minutes, then slice against the grain into strips.

To assemble the sandwiches, spread some of the melted butter onto the bottom of a 9x13-inch baking dish, using just enough to coat the pan. Lay the bottom of the buns in a single layer in the baking dish (if using a baguette, split it lengthwise into a top and bottom half, then cut it in half crosswise so you have two shorter sandwiches that fit in your baking dish).

Top the bread with arugula, followed by slices of creamy brie, and finish with the Dijon red onions.

Spread the inside of the top buns with fig jam, then lay the buns on top to complete the sandwiches. Brush the bun tops with the remaining melted butter, then cover the pan with foil.

Bake for 15 minutes, just until the cheese has melted. Transfer to a serving plate and enjoy warm.

Tips

• Choose a nice, artisan-style bread to toast. Something soft enough to bite easily but hearty enough to hold the weight of the steak will be your best bet. Ciabatta bread or a sliced baguette are great options.
• For sliders, French rolls, small pretzel rolls, or any similar soft and sturdy bun will work nicely.
• Seasoning the steak is critical for making the perfect steak sandwich.
• Don't skimp on salt and pepper!
• If you can't find fig jam, blackberry is another excellent option, or go wild with bacon jam. Garlic aioli, truffle mayonnaise, or horseradish mayo would also yield tasty results.
• If you’re not a fan of Brie, another soft melting cheese will work here too. White cheddar cheese, provolone cheese, fontina, or smoked gouda would all be excellent.

The best type of cheese for a Philly Cheesesteak

The Philly Cheesesteak is one of the most iconic sandwiches, combining thinly sliced steak, caramelized onions, and melted cheese. But what type of cheese is best for this classic sandwich?

There are a few different options that are commonly used for Philly Cheesesteaks, each with its own unique flavour and texture. Here are some of the most popular choices:

Provolone

Provolone is a mild, creamy cheese that melts well and is often used on Philly Cheesesteaks. It has a subtle flavour that doesn't overpower the other ingredients in the sandwich. Provolone is considered by some to be the most authentic choice for a Philly Cheesesteak, as it has been used in this sandwich for decades.

Cheez Whiz

Cheez Whiz is a processed cheese sauce that is loved by many for its gooey texture and strong flavour. It is a divisive choice, with some people considering it to be the only proper cheese for a Philly Cheesesteak, while others find it gross. Cheez Whiz is a relatively new addition to the Philly Cheesesteak, but it has gained a loyal following, especially among those who enjoy its creamy texture.

American Cheese

American cheese is a mild, processed cheese that melts easily and is commonly used on Philly Cheesesteaks. It is similar to Cheez Whiz in terms of flavour and texture, but it comes in slices rather than a sauce. American cheese is a popular choice for those who want a classic, mild-flavoured cheese on their sandwich.

Swiss Cheese

Swiss cheese is a good option for those who want a more savoury, nutty flavour in their Philly Cheesesteak. It has a slightly stronger flavour than some of the other options, but it still melts well and combines nicely with the other ingredients.

Havarti

Havarti is a creamy, buttery cheese that can add a rich, tangy flavour to a Philly Cheesesteak. It melts well and has a slightly sweet taste that can complement the other ingredients in the sandwich.

Ultimately, the best type of cheese for a Philly Cheesesteak comes down to personal preference. Whether you prefer a mild, creamy cheese like provolone or American, or something with a stronger flavour like Swiss or Havarti, any of these options can make a delicious contribution to this iconic sandwich.

Steak sandwich with havarti cheese

A steak sandwich with Havarti cheese is a delicious meal that can be prepared in a variety of ways. Here is a guide to help you create a mouth-watering sandwich:

Ingredients

The key ingredients for this sandwich are:

• Steak: Choose a tender cut like ribeye, top sirloin, skirt steak, or NY strip.
• Havarti Cheese: This Danish cheese is known for its mild, buttery flavour and creamy texture.
• Bread: A crusty baguette or French bread works well, but you can also use hearty bread like rye, ciabatta, or focaccia.
• Onions: Sliced or caramelized onions add a sweet and savoury touch.
• Seasonings: Salt, pepper, and garlic are essential, but feel free to add other herbs and spices like thyme, marjoram, or basil.
• Extras: Mushrooms, bell peppers, and sauces like horseradish or steak sauce can enhance your sandwich.

Preparation

• Prepare the Steak: Slice the steak into thin strips or cook it whole, seasoning generously with salt and any desired spices. Cook the steak to your preferred doneness in a skillet with a little oil.
• Cook the Onions: In the same skillet, sauté the onions until they are golden brown and caramelized. You can also add sliced bell peppers or mushrooms for extra flavour.
• Assemble the Sandwich: Spread herb butter, garlic butter, or your desired sauce on both slices of bread. Layer the steak strips, onions, and Havarti cheese slices on one slice of bread.
• Melt the Cheese: Place the sandwich in the oven or under a broiler until the cheese melts. Keep an eye on it to avoid burning.
• Serve: Serve the sandwich immediately while it's still warm and cheesy.

Customization

You can customize your steak and Havarti sandwich by:

• Toasting the Bread: Toast the bread before assembling the sandwich for a crispier texture.
• Adding Sauces: Create a "secret sauce" by mixing steak sauce, mayonnaise, and horseradish. Spread it on the bread or serve it on the side for dipping.
• Cheese Choices: While Havarti is the star, you can also add other cheeses like Swiss, provolone, or cheddar for an extra cheesy treat.

A steak sandwich with Havarti cheese is a hearty and satisfying meal. By choosing quality ingredients, customizing your toppings, and preparing it to your taste, you can create a delicious sandwich that's perfect for a quick dinner or a party. Enjoy the cheesy, meaty goodness!

Frequently asked questions