Steak & Garlic Parmesan Mushroom Grilled Cheese

Ready in
45 minutes


  • 4 tbsp Challenge Salted Butter
  • 2 sliced Onions
  • 1 lb sliced Cremini Mushrooms
  • 8 slices Sourdough Bread
  • 5 tbsp divided Challenge Garlic Parmesan and Herbs Snack Spread
  • 2 cups cooked Sliced Steak
  • 1 1/3 cups shredded Provolone Cheese
  • to taste Kosher Salt
  • to taste Freshly Ground Black Pepper


Ready in
45 minutes
  1. Melt 2 tablespoons butter in a large skillet over medium heat. Add onions, cover and cook over medium heat, stirring, until softened, about 10 minutes. Reduce heat to medium-low. Season with salt and pepper and cook, stirring occasionally, until onions are caramelized and very soft, about 20 minutes. Transfer to a bowl and set aside.
  2. In the same skillet, melt remaining 2 tablespoons butter over medium-high heat. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are golden brown and beginning to crisp, 10- 12 minutes. Remove from heat and stir in 1 tablespoon Garlic Parmesan and Herbs Snack Spread. Transfer to a bowl and set aside.
  3. Arrange 8 slices of bread on a board and spread each with Garlic Parmesan and Herbs Snack Spread, about 1/2 tablespoon per slice. Flip half the slices and top each with 1/2 cup sliced steak. Divide caramelized onions and mushrooms over top. Sprinkle each sandwich with 1/3 cup shredded cheese and top with leftover bread slices, buttered side up.
  4. Preheat a large skillet over medium heat. Carefully transfer one sandwich to the skillet, cover and cook until bread is golden and cheese is starting to melt, 3- 5 minutes. Flip, cover and cook another 3- 5 minutes, until cheese is fully melted. Repeat with remaining 3 sandwiches. Serve hot.