Steak Grilled Cheese

An indulgent twist on a beloved comfort meal

Ingredients

Steak

• 1 ribeye steak

• Kosher salt

• Black pepper

• 2 tbsp butter

• 3 garlic cloves, smashed

• 1 sprig rosemary

• 2 sprigs thyme

Garlic Aioli

• ¼ cup mayonnaise

• 1 garlic clove, grated

• 2 tsp lemon juice

• 1 tsp olive oil

• Pinch cayenne

• Salt and pepper

• 1 tbsp chopped parsley

Sandwich

• 2 ciabatta rolls or 4 slices sourdough

• 4 slices provolone

• ½ cup shredded Gruyère

• Butter for the pan

Instructions

1. Season the ribeye generously with salt and pepper.

2. Sear in a hot skillet until cooked to your liking.

3. Add butter, garlic, rosemary, and thyme during the final minute and baste continuously. Rest for 10 minutes before slicing thinly against the grain.

4. Meanwhile, stir together the mayonnaise, garlic, lemon juice, olive oil, cayenne, parsley, salt, and pepper to make the aioli.

5. Melt m butter in a skillet over medium-low heat. Place the bread in the pan and toast one side until golden.

6. Flip the bread. On one slice, add the provolone. On the other, add the Gruyère. Allow the cheese to begin melting while the second side of the bread crisps.

7. Pile the sliced ribeye onto the provolone side. Spread a generous layer of garlic aioli ontop.

8. Close the sandwich and press gently. Flip once or twice until the exterior is deeply golden and the cheese is completely melted.Rest for a minute before slicing.