Best 6 Cheesesteak Panini Recipes

RIB EYE STEAK PANINI

Steps:

• Preheat a panini maker.
• For the vegetables: In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic, onions, peppers, herbes de Provence, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, 8 to 10 minutes. Remove the vegetables and set aside.
• For the steak: In the same skillet, heat the oil over high heat. Add the steak and sprinkle with the salt and pepper. Cook, stirring constantly, until the steak is cooked through to desired doneness, 2 to 3 minutes.
• For the panini: Spoon 2 tablespoons of marinara sauce onto the bottom of each roll. Add the arugula and top with the cooked vegetables. Arrange the steak on the vegetables and place a slice of cheese on top. Place the tops on the rolls and cook in a panini maker until the cheese has melted, about 5 minutes.

STEAK SANDWICH

Steps:

• Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
• Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
• To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
• Mustard Mayo:
• Whisk the ingredients together in a small bowl. Serve at room temperature.
• Yield: 1 cup

CHEESE STEAK PANINI WITH CARAMELIZED ONIONS

Steps:

• Heat a medium skillet over medium-low heat. Add the butter and 1 tablespoon olive oil. Add the sliced onions and cook slowly until caramel colored. Salt to taste. Spoon caramelized onions into a small dish and set aside. Add the sliced steak to the skillet and saute to heat through.
• To assemble spread mayonnaise on one side of each slice of bread. Divide the onions, meat and cheese between the two sandwiches. Top with remaining bread.
• Heat a panini press or pan on medium-low and lightly grease with olive oil. Cook panini until bread is lightly browned and cheese is melted. Slice in half and serve immediately.

CHEESESTEAK PANINI

Steps:

• Saute the vegetables in half the butter on a stove top griddle until soft, then top with the thinly sliced steaks, cooking until cooked through, seasoning to taste with salt and pepper.
• Place cheese on bread with steak and veggie mix and top with peppers or pickles if you like.
• Place bread slices together, butter each outer side and place on a panini maker, George Foreman grill, or griddle with bacon press.
• Grill sandwich until outside is crisp and golden, turning if you make it on the stove top griddle.

TONY'S CHEESE STEAK PANINI

Steps:

• I used my Cuisinart griddler to make the Panini''s.
• Mix up all the ingredients for the aioli and set aside. Now, you gotta love garlic to enjoy this aioli because when it is pressed it packs a punch of flavor.
• Mix together your softened butter with parmesan cheese. I didn't measure the butter but I was generous with it. Butter the outside of 4 slices.
• Heat up a medium pan and add your thin sliced beef and peppers right to the pan. This will cook up really fast. Once meat is cooked add your grated cheese right on top of the meat in the pan. Let it melt and make sure cheese is distributed well.
• I placed the bread butter side down on grill and then spread the aioli sauce. I took the pan that has the steak in it and used a fork to top the bread with. I made sure I added some peppers too. Then I did the same to the other slice of bread and added the aioli and topped the sandwich. Now, it's ready to grill into a Panini.
• Grill about 5 to 7 minutes. I do usually flip the Panini once while grilling about 1/2 way thru cook time.
• Now you are ready to plate your Panini and slice it to serve.
• Ready to eat...go ahead and take a bite. I know you'll love it. hehe

CHEESE STEAK PANINI

Steps:

• 1. Heat about a tablespoon of grape seed or other oil along with a tablespoon of butter in a medium cast iron skillet on medium high heat. Start sauteeing onions, once they have soften add bell peppers. Salt. Add spices and stir. Cook until brown and nearly caramelized. Remove vegetables into a bowl. Next, brown the meat by placing a few (about 4-5) slices on the skillet and flipping over after a few seconds and salting slightly along the way. Don't crowd or allow the slices of meat to overlap. Keep removing browned meat, adding fresh slices and repeating. Once all the meat is cooked, add one tablespoon of butter to pan and dump meat, onions and peppers back into pan. Add cream cheese and allow to melt. Turn off stove, add shredded cheese and stir. Either toast up a sub and add filling, or place between two slices of sourdough and toast up on a panini press (adding more cheese if desired). ENJOY!!