Steak and Garlic Parmesan Mushroom Grilled Cheese







  • 4 Tablespoons Challenge Butter
  • 2 onions, sliced
  • kosher salt
  • freshly ground black pepper
  • 1 lb cremini mushrooms, sliced
  • 8 slices sourdough bread
  • 5 Tablespoons Challenge Garlic Parmesan and Herbs Snack Spread, divided
  • 2 cups cooked sliced steak
  • 1 ⅓ cups shredded provolone


  • 1

    Melt 2 tablespoons butter in a large skillet over medium heat. Add onions, cover and cook over medium heat, stirring, until softened, about 10 minutes. Reduce heat to medium-low. Season with salt and pepper and cook, stirring occasionally, until onions are caramelized and very soft, about 20 minutes. Transfer to a bowl and set aside.

  • 2

    In the same skillet, melt remaining 2 tablespoons butter over medium-high heat. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are golden brown and beginning to crisp, 10-12 minutes. Remove from heat and stir in 1 tablespoon Garlic Parmesan and Herbs Snack Spread. Transfer to a bowl and set aside.

  • 3

    Arrange 8 slices of bread on a board and spread each with Garlic Parmesan and Herbs Snack Spread, about 1/2 tablespoon per slice. Flip half the slices and top each with 1/2 cup sliced steak. Divide caramelized onions and mushrooms over top. Sprinkle each sandwich with 1/3 cup shredded cheese and top with leftover bread slices, buttered side up.

  • 4

    Preheat a large skillet over medium heat. Carefully transfer one sandwich to the skillet, cover and cook until bread is golden and cheese is starting to melt, 3-5 minutes. Flip, cover and cook another 3-5 minutes, until cheese is fully melted. Repeat with remaining 3 sandwiches. Serve hot.

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