A grilled cheese sandwich with a twist: between crisp buttery slices of rye bread, you’ll find Swiss cheese, sauteed beef and onions, and some green pepper! Yield:
4 large sandwiches Ingredients:
3/4 pound thinly sliced roast beef*, torn into large chunks (2-3″ in diameter)
1 small-medium onion, thinly sliced
Salt and pepper
1 large green bell pepper, sliced into 8 rings
8 slices of provolone or Swiss cheese
8 slices rye bread Instructions:
1. Butter one side of each slice of bread and set aside.
2. In a large skillet over medium heat, melt 1-2 tablespoons butter. Add the onions and saute for a few minutes, until onions start to turn translucent.
3. Add the beef to the onions, sprinkle with a little salt and pepper, and saute until meat is hot.Â Remove onion and meat mixture from the skillet and set aside.
4. Add a tablespoon of butter to the skillet and saute the pepper slices, just until crisp-tender. Don’t overcook!!
5. Assemble sandwiches by placing a slice of bread buttered-side-down. Place 1 green pepper ring on the bread. Place a slice of cheese on top of the pepper. Spoon about one fourth of the meat mixture onto the slice of cheese and top with another slice of cheese. Place a second pepper slice on top of the second slice of cheese, and place another slice of bread, butter-side-up, on top.
So, from top to bottom, you will have:
And the buttered sides of the bread will be on the outside of the sandwiche, like for a grilled cheese sandwich. Because… that is what we are going to do next: grill it!
6. Heat a griddle or skillet over medium heat. Carefully place sandwiches on the hot griddle. After a couple minutes, flip sandwiches and toast the other side to a nice crispy brown. The cheese should be melted. Yum!
7. These sandwiches are best enjoyed hot off the griddle, but if for some reason you need to hold them for a few minutes until they can be devoured, we find it works great to place them on a wire cooling rack to prevent condensation from forming on the crispy buttery grilled side!
*You can use deli roast beef, or slice your own from leftover roast beef.
Joshua created this recipe, combining a couple of his favorite things: Grilled cheese and MEAT! 🙂 A big fan of Philly Cheese Steak sandwiches, these grilled ones are an easy way to enjoy the same flavors.
I have a rye bread recipe here. The bread in the photos of this sandwich, however, is from a store, not homemade.
This recipe is from Tammy’s Recipes.