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Cheesy Steak & Mushroom Panini with Steak Fries

Crisp fries are the perfect accompaniment to these this hearty sandwiches, which are filled with thinly sliced sirloin steak, sautéed vegetables and provolone cheese.

Ingredients:

For the steak fries:

  • 2 1/2 lb. russet potatoes, scrubbed and each cut into 8 wedges
  • Canola oil for frying
  • Kosher salt and freshly ground pepper, to taste

For the panini:

  • 8 slices sourdough batard, cut on the bias 1/4 inch thick
  • 1 Tbs. olive oil, plus more for brushing
  • 1/4 lb. cremini mushrooms, sliced 1/4 inch thick
  • 1 yellow onion, halved and sliced 1/4 inch thick
  • 1/2 red bell pepper, sliced 1/4 inch thick
  • Kosher salt and freshly ground pepper, to taste
  • 1 lb. sirloin steak, about 1 inch thick
  • 8 slices provolone cheese, about 7 oz. total
  •  
  • Ketchup for serving

Directions:

To make the steak fries, line a baking sheet with several layers of paper towels. Rinse the potatoes in a colander and dry well with paper towels or clean kitchen towels. Fill an electric fryer with canola oil according to the manufacturer’s instructions and heat to 300°F.

Working in batches, fry the potatoes until almost tender but not brown, about 6 minutes per batch. Transfer the fries to the paper towel-lined baking sheet. Let cool for 1 hour.

Just before serving, line another baking sheet with paper towels. Reheat the oil to 350°F. Working in batches, fry the potatoes again until crisp and golden brown, about 2 minutes. Transfer the fries to the paper towel-lined baking sheet. Season with salt and pepper and transfer to a serving bowl.

To make the panini, open up a Breville gourmet grill and preheat to sear mode. Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Set aside.

In a bowl, stir together the mushrooms, onion, bell pepper and the 1 Tbs. olive oil, and season with salt and pepper. Season the steak generously on both sides with salt and pepper and rub lightly with olive oil. Place the steak on the grill side and the vegetables on the griddle side of the appliance. Cook the steak, turning once, for 7 to 8 minutes per side for medium-rare, or until done to your liking. Transfer to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Cook the vegetables, stirring occasionally, until lightly browned and tender, about 20 minutes; transfer to a bowl. Close the appliance and reduce the temperature to 400°F.

Cut the steak into thin slices. Top half of the bread slices with the steak and then with the vegetables, dividing evenly. Top each with 2 cheese slices and one of the remaining bread slices, oiled side up.

Place the sandwiches on the griddle side of the appliance and close to use as a sandwich press. Cook until the cheese is melted, about 4 minutes. Serve the sandwiches immediately with steak fries and ketchup alongside. Serves 4.

Williams-Sonoma Kitchen.