Quick Family Lunch Steak & Cheese Sandwiches

Ingredients

Instructions

0 of 6 steps complete

1. 1Mix mayonnaise, garlic and mustard. Pat sliced steak dry and season with salt and pepper. Butter one side of each bread slice and spread garlic mayonnaise on the other side.
2. 2Heat oil in a large skillet over medium-high heat. Cook steak in two batches for about 3–4 minutes each, turning until browned. For whole-muscle beef, check thicker pieces reach 145°F and rest 3 minutes; use 160°F for mechanically tenderized or minced products according to their label.
3. 3Divide rested steak among four bread slices, mayonnaise side up. Top each with two slices provolone and another bread slice, butter side outward.
4. 4Heat a clean skillet over medium-low heat. Cook sandwiches in batches for 3–4 minutes per side, pressing lightly with a spatula, until bread is golden and cheese melts.
5. 5If bread browns before cheese melts, lower the heat and cover for 1 minute. Cut in half and serve hot.
6. 6Refrigerate leftover cooked steak within 2 hours for 3–4 days and reheat to 165°F before assembling a fresh sandwich.