Open Face Steakhouse Grilled Cheese
- 6 slices sourdough bread
- 6-8 tablespoons butter
- 6 slices mozzarella cheese
- 3 tablespoons olive oil or grapeseed oil
- 1 pound flank steak
- Sea salt
- Coarse ground pepper
- 6-8 tablespoons unsalted butter
- 1/4 cup barbecue sauce
- 1/4 cup steak sauce
- 2 tablespoons balsamic vinegar
- 1/2 medium red onion, thinly sliced
- 1/2 bunch green onion, chopped
- 4 ounces fresh parmesan, grated
Preheat a large frying pan to medium heat. Spread butter on one side of each of the slices of bread. Place slices of bread butter side down into frying pan. Place mozzarella cheese on unbuttered side of each slice. Cover pan with a lid for a few minutes while cheese melts and grill until bottom side is light golden brown. Watch closely to be sure they don’t burn. Remove toasted bread slices and set aside.
Place olive oil or grapeseed oil in the same frying pan and turn heat up to medium-high. Season steak with salt & pepper on both sides. Grill both sides of steak for about 2 minutes each. Steak should be nice and pinkish red in the middle, so don’t overcook. When steak is done cooking, allow it to sit for 10 minutes before slicing.
Stir together barbecue sauce, steak sauce, and balsamic vinegar. Slice steak and divide into six servings, placing one serving upon each slice of bread. Drizzle with sauce.
Top with onions and parmesan.
