Steak & Cheese Melt Recipe

Heat a large skillet over medium heat. Add 2 tbs olive oil and 1 tbs butter. When butter foams, add the thinly sliced onions and a pinch of salt. Stir to coat.

Cook onions over medium-low to medium heat, stirring every 3–5 minutes. After 10 minutes add the sliced mushrooms, ½ tsp salt, ¼ tsp black pepper and ½ tsp sugar (optional). Continue cooking 12–18 more minutes until onions are deeply golden and mushrooms are tender.

If pan starts to stick or bits are building on the bottom, add 1 tsp balsamic vinegar to deglaze and scrape up browned bits. Taste and adjust seasoning. Remove from heat and keep warm.

In a small bowl combine ½ cup mayonnaise, 1 grated garlic clove, 1 tsp lemon juice, 1 tsp olive oil, ¼ tsp salt and 1/8 tsp black pepper. Whisk until smooth and fridge-chill while you prepare the rest of the sandwich so flavors meld.

Rinse the thinly sliced potato in cold water to remove excess starch, then dry thoroughly with a clean kitchen towel or paper towels.

Heat 2 cups of oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Fry potato slices in small batches so they have room; cook 2–3 minutes per batch until golden and crisp.

Use a slotted spoon to transfer chips to a paper towel-lined tray. Immediately season with ½ tsp salt and 1/8 tsp black pepper. Keep warm in a single layer or very low oven (200°F / 95°C) while finishing sandwiches.

Season 12 oz shaved steak with 1 tsp salt and ½ tsp black pepper. Heat a large skillet or flat-top over medium-high heat and add a thin film of oil (about 1 tsp) if needed.

Add the shaved steak to the hot pan in an even layer. Let it sear without stirring for 30–45 seconds to develop color, then stir and toss for another 1–2 minutes until cooked through but still tender. Remove excess juices from the pan if there is a lot; keep warm.

Meanwhile, preheat a separate skillet or griddle over medium heat. Butter both sides of the 4 slices of Texas toast (use total 2 tbs butter). Place two slices buttered-side down on the griddle.

Top each bottom slice with 1 slice Swiss cheese, half of the cooked shaved steak (about 6 oz per sandwich), and then an even portion of the caramelized onion and mushroom mixture.

Place the remaining Swiss slice over the fillings and cap with the second piece of Texas toast, buttered-side up. Cook until bread is golden and cheese begins to melt, about 2–3 minutes, then flip carefully and cook an additional 2–3 minutes until the other side is golden and cheese is fully melted.

If you prefer extra melty cheese, tent sandwiches with a lid or foil for 1 minute after flipping to trap heat.

Remove sandwiches to a cutting board, let rest 1 minute, then cut each in half on the diagonal.

Spread garlic aioli on the plate or lightly brush aioli on the cut faces of each sandwich half, or serve aioli on the side for dipping.

Serve each sandwich with a generous handful of house-made potato chips.