A grilled cheese sandwich that is actually made on the grill. Lot’s of gooey, melted sharp white cheddar cheese and tender marinated grilled steak makes this simple sandwich amazing. The best part is that it’s all made on the grill and infused with delicious smoky grill flavors.
There is no other classic sandwich that kids and adults enjoy more than a warm, gooey grilled cheese. This version of a classic sandwich is so simple but absolutely fantastic.
Not only that you get generous bites of marinated grilled steak, but you also enjoy the whole sandwich infused with smoky grill flavors. Of course, to get the full benefit of the flavor, you want to use charcoal or wood fire grill. Although, if you only have access to the gas grill, there is something you can do! Just keep reading and I will share my little trick below.
The best part is that you can use leftover steak to make this sandwich or simply grill some right before. I highly recommend using hanger steak, skirt steak, or flank steak that is cooked to medium-rare or medium and thinly sliced. These steaks should be marinated first and this will add even more amazing flavors to the grilled cheese.
INGREDIENTS YOU NEED
Bread – I highly recommend that you get a loaf of white bread from the deli section of your grocery store. Since there are only 4 basic ingredients, you will want to make the most of each one. Otherwise, you can choose any of your favorite breads.
Cheese – Go with a sharp, flavorful cheese like sharp white cheddar. It goes great with steak and adds a nice sharp flavor. Another option could be aged Swiss cheese, smoked Provolone, and Gruyere.
Steak – don’t waste your good steaks on sandwiches, use marinated hanger steak, skirt steak, of flank steak. All these options are great on a sandwich because it’s nice and tender when cooked to no more than medium temperature and sliced thin. These steaks are also best marinated so there is extra flavor from the marinade.
Butter – use softened salted butter and spread it on the outside of each slice of bread. Don’t use too much though so it doesn’t drip off.
QUICK GRILLING QUESTIONS
What grill to use?
Anytime you want to infuse food with authentic grill flavors, you want to use charcoal or wood burning grill. These grills will add a nice smoky flavor to whatever you cook.
How to get smoky flavor on gas grill?
If your only option is to use a gas grill, you have two options: smoker bow or foil pocket hack.
I highly recommend that you invest into a smoker box. It’s actually not expensive and quite small so it won’t take up a lot of room on the grill.
Smoker box is a small stainless steel or cast iron box with lot of holes for ventilation all around. The idea is to add wood chips inside and as the grill heats up the box, woodchips will give out smoky wood flavor. This will help infuse your food with smoky flavor.
If you don’t have a smoker box but want to grill something right now, here is another simple hack:
Get some aluminum foil and wood chips of choice. Soak half of the wood chips in water for about an hour and leave the other half dry. Wrap mixed wood chips in two layers of foil tightly and then poke some holes on top for the smoke to escape.
Place this wood chip packet directly on the main burner.
Depending on how much you are cooking, you can make one or two packets.
What should I use to cook the sandwich on the grill?
What you need is some sort of vegetables basket, cooking grill grate with small opening, or a flat mesh grill basket. All are pretty widely available in the department stores, hardware stores, and even many grocery stores.
HOW TO MAKE GRILLED CHEESE ON THE GRILL
Grill the steak:
Like I mentioned earlier, you can use leftover steak or grill one before making a sandwich.
Combine all the ingredients for the marinade in a large zip-top bag, mix it and add the steak. Close it tight and place it in a wide bowl to refrigerate for about 4 hours.
Prepare the grill to a two-temperature zone and make sure the hot zone is set to hot temperature, about 425°-450°.
Take the steaks out of the marinade and let excess marinade drip off back into the back. Place them over direct heat and sear for about 4 minutes on each side.
After you get a nice sear on each side, move steaks to the cool side of the grill and let them cook until it reaches your desired temperature. (It’s best to cook tougher steaks no more than medium.)
Let the steak rest for 5-10 minutes and slice it thin against the grain.
Make grilled cheese:
Spread butter on the outside of each bread slice and plate it on a flat grill basket, butter side down.
Slice cheese and spread it evenly over each slice of bread.
Spread slices of steak on half of the bread slices.
Place the grill basket with sandwich halves on the grill, on the cooler side of the grill, not over direct fire. Cover with a lid and let it cook until the cheese starts to melt. Cover the slice of bread with the steak with the slice without the steak and gently press. Continue to cook until the outside is golden brown and all the cheese is melted.
Take off the grill and let the sandwiches cool down for a few minutes before cutting.
IDEAS TO SERVE WITH THE SANDWICH
These grilled cheese sandwiches will be great with a side of grilled zucchini, mushrooms, broccoli, or buttery grilled potatoes.
You can also make a simple side salad or serve it with a bowl of soup.
If you like to have a little sauce with your grilled cheese, try the classic BBQ Sauce, Whiskey BBQ Sauce, or the tangy White BBQ Sauce.
If you made any of my recipes and shared them on Instagram, make sure to tag me @grillingsmokingliving and #grillingsmokingliving so I can see all the things you tried!
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Steak Grilled Cheese
Equipment
- Grill
- Flat grill basket
- Long metal spatula with heat-safe handle
Ingredients
For The Steak:
- 1/2 lb hanger steak, flank steak, or skirt steak
- 1/4 cup vegetable or canola oil
- 2 tbsp Worcestershire sauce
- 1 tbsp white wine vinegar
- 1 tbsp fresh lemon juice
- 1 small orange - juice only
- 2 garlic cloves
- 1/2 tsp garlic powder
- 1/4-1/2 tsp red pepper flakes
For Grilled Cheese:
- 1/2 lb grilled steak from above
- 10 oz sharp white cheddar cheese
- 4 large slices of artisan white bread or bead of choice
- 2 tbsp salted butter
Instructions
- Note: you can use leftover steak and skip the cooking steak instructions.
To prepare the steak:
- Combine all the ingredients for the marinade in a large zip-top bag, mix it and add the steak.
- Close it tight and place it in a wide bowl to refrigerate for about 4 hours.
- Prepare the grill to a two-temperature zone and make sure the hot zone is set to hot temperature, about 425°-450°.
- Take the steaks out of the marinade and let excess marinade drip off back into the back. Place them over direct heat and sear for about 4 minutes on each side.
- After you get a nice sear on each side, move steaks to the cool side of the grill and let them cook until it reaches your desired temperature. (It’s best to cook tougher steaks is no more than medium.)
- Take off heat and let the steak rest for 5-10 minutes and slice it thin against the grain.
To make the sandwiches:
- Note: You will need to prepare the grill for two temperature zones if you didn't cook the steak first.
- Spread butter on the outside of each bread slice and place it on a flat grill basket, butter side down.
- Slice cheese and spread it evenly over each slice of bread.
- Spread slices of steak on two of the bread slices.
- Place the grill basket with sandwich halves on the grill, on the cooler side of the grill, not over direct fire. Cover with a lid and let it cook until the cheese starts to melt.
- Cover the slice of bread with the steak on it with the other slice without the steak and gently press. Continue to cook until the outside is golden brown and all the cheese is melted.
- Take off the grill and let the sandwiches cool down for a few minutes before cutting.
Nutrition
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