Ingredients

The following ingredients have 4 Servings
  • 12 ounce patio - or - flank steak
  • 1¼ cup thinly sliced sweet yellow onion
  • 1½ tbsp extra virgin olive oil
  • 1 tbsp salted sweet cream butter
  • 1½ tsp kosher salt ((divided 1 teaspoon and ½ teaspoon))
  • 1½ tsp fresh cracked black pepper ((divided 1 teaspoon and ½ teaspoon))
  • 8 slices bread ((your favorite type - I used italian bread))
  • 2 tbsp salted sweet cream butter (softened)
  • 2¾ cups freshly grated mozzarella cheese

Instruction

  • Evenly sprinkle ½ teaspoon kosher salt and ½ teaspoon fresh cracked black pepper on both sides of the steak. Set it aside.
  • Using a 10 - 12 inch non-stick skillet over medium-high heat, add the extra virgin olive oil and the tablespoon of butter.
  • Once the butter melts, add in the thinly sliced onion.
  • Sprinkle the onions with the remaining ½ teaspoon of kosher salt and cracked black pepper. Cook for 5 - 7 minutes, stirring frequently, or until golden. Remove the onions from the skillet, and set it aside.
  • Keep the skillet over medium-high heat, and add the seasoned steak. Cook for 3 - 4 minutes per side. Remove the steak from the skillet and allow it to rest for 5 minutes. (Remove the skillet from the heat and wipe out the skillet)
  • Once the steak has rested, thinly slice the steak. Evenly divide the steak into 4.
  • Butter 1 side of each piece of bread.
  • Before returning the skillet to the heat, lay 4 of the slices of bread, butter side down.
  • Layer ⅓ cup of the shredded cheese, thinly sliced steak and cooked onions.
  • Top with ⅓ cup of the shredded cheese and the top slice of buttered bread.
  • Once all 4 sandwiches are assembled, heat the skillet to medium-high heat. (Keep a close eye on the temperature, and adjust up or down to avoid burning the sandwich)
  • Once the bottom of the sandwich is golden, carefully flip the sandwich over. Remove the sandwich from the skillet and serve immediately.