Cheesesteak Panini Recipe

We love making paninis and sandwiches in our house; it allows each of us to personalize what we want or we can create a fun recipe together as a family for all of us to enjoy.  The key to any good sandwich though is the bread and we faithfully use San Luis Sourdough bread so are beyond happy to partner with them for this cheesesteak panini recipe.  San Luis Sourdough breads are locally made which we love and their slow baking process produces a taste and texture that truly defines Sourdough.

This Cheesesteak Panini Recipe is made with San Luis Sourdough bread offering the taste and texture we all love in a classic sourdough bread.

A cheesesteak sandwich is great without doing anything extra to make it better. The flavor of the steak with the bell peppers and cheese is just heavenly. However, there is a way to make a different cheesesteak sandwich that is equally as good. Some may even say that by making the best cheesesteak panini recipe is even better than the original. My family and I fall into the latter and even prefer a panini.

Ingredients for Cheesesteak Panini Recipe

Some people aren’t fans of sourdough bread but after trying this recipe, sourdough bread gets a whole new taste. The rib eye steak and fresh cut veggies like bell peppers and mushrooms make for one out-of-this-world panini.

The salt and the pepper, the cheese and the butter all add flavor but the stars of this show will always be the rib eye steak and the sourdough bread.

Cheesesteak Panini Recipe Directions

Prepare and cut vegetables.

Heat 1 tablespoon oil in a 10” to 12” skillet to medium heat.

Add onion and green bell pepper and cook until they begin to soften, then add the mushrooms.

Season with salt and pepper and allow them to caramelize while continuing to stir.

Once they are cooked remove from the pan and set aside. Do not clean pan so you can keep the seasoning.

Heat 1 tablespoon oil to same pan to medium high heat. Add thinly sliced steak to pan, season with salt & pepper and let sit for about 4 to 5 minutes before stirring so the meat can brown.

After 4 to 5 minutes begin to stir and cook until fully cooked about 1 to 2 more minutes.

Once the meat is cooked, drain grease from pan into strainer and then return the meat, onions, bell pepper and mushrooms back to pan and stir to mix.

Heat up panini press.

Butter the outside of the San Luis Sourdough bread and lay butter side down on panini press.

Add meat mixture and 2 slices of white American cheese over top the meat.

Add 2nd slice of sourdough bread to top of cheese with butter side facing out and close press gently so the sandwich presses together.

Cook for a few minutes until the cheese is soft and the bread is a crispy golden brown color.

Remove from press and enjoy!

Print

Cheesesteak Panini

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

This Cheesesteak Panini Recipe is made with San Luis Sourdough bread offering the taste and texture we all love in a classic sourdough bread.

Course: Main Dish

Servings: 4 people

Ingredients

• 1 loaf San Luis Sourdough bread
• 2 lbs skirt steak or rib eye steak thinly sliced
• 2 tbsp vegetable oil or canola oil
• 1 green bell pepper cut into thin bite strips
• 1 medium brown onion cut into thin bite strips
• 8 medium cremini or button mushrooms thinly sliced
• 1/2 tsp salt
• 1/8 tsp pepper
• 8 slices white American cheese
• butter

Instructions

1. Prepare and cut vegetables.

2. Heat 1 tablespoon oil in a 10” to 12” skillet to medium heat.
   

3. Add onion and green bell pepper and cook until they begin to soften, then add the mushrooms.
   

4. Season with salt and pepper and allow them to caramelize while continuing to stir.
   

5. Once they are cooked remove from the pan and set aside. Do not clean pan so you can keep the seasoning.
   

6. Heat 1 tablespoon of oil to the same pan to medium high heat. Add thinly sliced steak to pan, season with salt & pepper and let sit for about 4 to 5 minutes before stirring so the meat can brown.
   

7. After 4 to 5 minutes begin to stir and cook until fully cooked about 1 to 2 more minutes.
   

8. Once the meat is cooked, drain grease from the pan into a strainer and then return the meat, onions, bell pepper and mushrooms back to pan and stir to mix.
   

9. Heat up panini press.
   

10. Butter the outside of the San Luis Sourdough bread and lay butter side down on panini press.
    

11. Add meat mixture and 2 slices of white American cheese over top the meat.
    

12. Add the 2nd slice of sourdough bread to the top of cheese with butter side facing out and close press gently so the sandwich presses together.
    

13. Cook for a few minutes until the cheese is soft and the bread is a crispy golden brown color.
    

14. Remove from press and enjoy!

Named for one of our favorites coastal California towns – San Luis Obispo, San Luis Sourdough bread has quickly become a favorite because of its authentic sourdough flavor & bubbling crusts.  They were founded in 1983 by two artisan bakers and I adore that the true artisan baking process always remains for their bread.  Every San Luis sourdough bread is hand-formed and scored and takes two full days to create.   Baked with simple ingredients and no preservatives,  San Luis Sourdough bread have always been a favorite for our family. Some San Luis Sourdough bread are also Non-GMO Project Verified which you can learn more about on their Facebook page.