• Olive or canola oil
• 3 ½ ounces shiitake mushrooms, sliced very thinly
• Black pepper
• 1 clove garlic, pressed through garlic press
• 4 slices good quality sour dough bread
• 3 tablespoons softened, unsalted butter, for bread
• 1 cup shredded gruyere and swiss cheese blend (or other favorite cheese)
• 8 ounces either flank steak or ribeye steak, grilled to medium-rare (or preference), and sliced thinly
-Place a large, non-stick skillet over medium-high heat, and drizzle in a bit of the oil; once it gets hot, add in the mushrooms, and allow them to saute for a minute or so before adding in a generous pinch of salt and black pepper; once the mushrooms become a golden-brown, add in the clove of garlic and stir, and once that becomes aromatic, spoon the mushrooms out of the pan, and set aside.
-To prepare your grilled cheese sandwich, butter one side of each piece of bread, and place the buttered side down so that the unbuttered side faces you; add about ¼ cup of the shredded cheese to the slice of bread, then top with some of the sliced steak, plus some of the mushrooms, then another ¼ cup of the cheese over that; place another piece of bread on top, and butter the side that is facing you; repeat this with another sandwich.
-Preheat your oven to the “warm” setting, or 200° to keep the sandwiches warm.
-To prepare, place a skillet over medium-high heat; once it becomes hot, add in one (or both, if you have room) of the sandwiches, buttered side into the pan, and top with a brick, if using, or press with a spatula; allow the bread to grill on the first side for about 4 minutes, or until golden-brown and crisp, then flip and grill the same way, with the either the brick on top, or using a spatula to press the sandwich down, until golden and crisp on the other side, and gooey and melted in the center.
-Hold warm, if necessary, in the oven.