Name: Flank Steak and Fontina Grilled Cheese
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 serving
Ingredients: 2 thick slices of sourdough bread; 2 - 3 thinly sliced pieces of leftover flank steak (see Cook's Note below); ½ cup shaved Fontina cheese; butter; 1 - 2 Tbsp leftover chimichurri sauce (See Cook's Note below)

Prep Time

5 min

Cook Time

5 min

Yields

1 serving

Take your gooey grilled cheese to the next level with leftover flank steak.

Click here to watch how to make this recipe.

ingredients

thick slices of sourdough bread

- 3 thinly sliced pieces of leftover flank steak (see Cook's Note below)

cup shaved Fontina cheese

butter

- 2 Tbsp leftover chimichurri sauce (See Cook's Note below)

Ingredient Substitution Guide

directions

Notes

Cook's Note:For the Flank Steak with Chimichurri recipe, click here.

Step 1

Heat a frying pan over medium heat. Butter the sourdough bread. Place a slice, butter side down in the pan and arrange the cheese and steak on top. Top with the other slice, butter side up. Cook the sandwich until the cheese nearly melts and the bread is golden brown on both sides.

Step 2

Place the sandwich in an airtight, glass container to transport to work. Bring a tablespoon or more of chimicuhurri in a separate container. Reheat sandwich in the office toaster oven and add sauce before enjoying.

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Flank Steak and Fontina Grilled Cheese

ingredients

directions

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