Barbecue Beef Grilled Cheese Steak
About this Recipe
Premium beef, sweet onions, cremini mushrooms, barbecue sauce and fontina make up a delicious sandwich that's served with rosemary-infused au jus.
Barbecue Beef Grilled Cheese Steak
Directions
- Heat oil in sauté pan over medium high heat. Add garlic, onions and mushrooms and cook for 3 minutes, stirring constantly. Remove from pan and reserve. Wipe pan to clean.
- Butter outside surface of each slice of bread.
- Layer beef onto unbuttered side of bread, top with barbeque sauce, Fontina, onion mixture and another slice of bread (buttered side out). Repeat for second sandwich.
- Heat sauté pan over medium low. Cook sandwich until cheese is fully melted, approximately 4-5 minutes per side. Serve with warm au jus for dipping.
Ingredients
- 4 oz. au jus, rosemary-infused
- 4 slices bread, sourdough, 4 by 5 inches
- 1 Tbsp. Nature's Best Dairy® Butter, softened
- 1 tsp. Peak Fresh Produce® Garlic, Clove(s), minced
- 1/2 cup Peak Fresh Produce® Mushroom(s), Crimini
- 1/2 cup Peak Fresh Produce® Onion(s), Sweet, sliced 1/2-inch thick
- 1 tsp. Piancone® Oil, Olive
- 5 oz. Ridgecrest® Beef, Prime Rib Roast, or pastrami, thinly sliced
- 2 Tbsp. West Creek® BBQ Sauce, Original
- 6 1-ounce slices West Creek® Cheese, Fontina