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Steak, Bacon, and Gruyere Paninis

Steak, Bacon, and Gruyere Paninis — a sandwich recipe, 7 ingredients.

Sandwich

contains glutencontains dairycontains meatcontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 ea. (12–16 ounces / 400–500 grams) beef ribeye steaks
  • Salt
  • Freshly-ground black pepper
  • White bread, sliced ½ inch thick
  • Extra-virgin olive oil
  • Shredded Gruyere cheese
  • Several slices cooked bacon
Make it lactose-friendly
  • Shredded Gruyere cheese → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Brush steaks with extra-virgin olive oil. Sprinkle liberally with salt and freshly ground black pepper.
  2. Grill steaks, covered, over medium high heat, turning often, until your desired "doneness" is achieved (145°F for medium rare, 155°F for medium well, and 165°F for toast).
  3. Remove and let rest 10 minutes. Slice thinly across the grain on a bias. Set aside.
  4. Brush both sides of bread with extra-virgin olive oil. Layer some shredded cheese on the bottom, then 4 strips steak, then some bacon, some more cheese, then one more slice bread. Repeat until all meat is used up.
  5. Heat a grill pan over medium-high heat for 4–5 minutes. Add sandwiches and cook until browned on both sides and cheese is melted. Serve warm.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0