This steak and white cheddar panini is my husbands absolute favorite. He orders it every single time we stop at our local sandwich shop and never seems to get sick of it. I have my favorite, but every time he offers me a bite, I am a little disappointed that I always decide on something else, because it really is delicious.
Tonight, I made my own version and I make this next statement with the utmost respect for the original… it was better. (I wish I could insert the smirking emoji here) It was so good that my husband barely spoke the entire time… I’m not even sure he was really breathing, just taking bite after bite with a big smile on his face. Mission accomplished.
Let’s get it started…
This panini is made on a chewy loaf of ciabatta bread. You can buy some at your local deli or you can make your own using this simple to follow recipe – Ciabatta Bread
It also requires pickled red onions, thin sliced beef, a few slices of sharp white cheddar and some creamy horseradish mayonnaise. Simple, right?
Start by seasoning 16oz of thinly sliced beef with salt and black pepper. Place 1 tablespoon of olive oil into a large skillet and place it over medium high heat. Brown the beef, transfer it onto a plate and set it aside.
Once the beef is browned, gather all of the ingredients together and turn your oven to broil.
Combine 2 tablespoons of creamy horseradish and 2 tablespoons of mayonnaise together in a small bowl and grab a good spreading knife.
Cut your loaf of ciabatta in half horizontally and place the bottom half onto a large plate.
Generously spread half of the horseradish mayonnaise onto each slice of ciabatta.
Next, add a layer of browned beef…
… top with 4 slices of sharp white cheddar and transfer this portion of the panini onto a small baking sheet. Place the panini under the broiler until the cheese has melted.
So gooey and melty! Now, top with as many pickled red onions as you prefer…
… place the top half of your panini over everything and firmly press down while the cheese is still really hot and melty.
Cut your panini into four triangles and you are now ready to experience what I was shamelessly bragging about earlier…
THIS is one delicious panini! The ciabatta has a chewy, pan pizza-esque texture, the horseradish mayonnaise is spicy, but has enough creaminess to tone it down to a perfect level of kick, the browned beef is hearty and the crispy bits are so good, the sharp white cheddar compliments everything else exactly how it should and the addition of those pickled red onions adds a fun little surprise to each bite. I am in love. (…can you tell??)
Although each element of this panini can be purchased at the grocery store, I really suggest baking the ciabatta fresh. It is not a difficult recipe and you will get enough for this panini plus another loaf for tomorrow! Its a win-win!
I hope you love this steak and white cheddar panini recipe as much as I do and that you have a whole lot of fun making it!
Enjoy!!!
Steak and White Cheddar Panini
Ingredients
- 16 ounces beef, thinly sliced
- 1 tablespoon extra virgin olive oil
- salt and black pepper
- 1 small loaf of ciabatta bread
- 4 slices of sharp white cheddar
- pickled red onions
- 2 tablespoons creamy horse radish sauce
- 2 tablespoons mayonnaise
Instructions
- Season thinly sliced beef with salt and pepper
- Add 1 tablespoon of extra virgin olive oil into a large skillet and place it over medium high heat
- Brown the beef and then transfer it onto a plate and set it aside
- Turn your ovens broiler on
- Combine 2 tablespoons of creamy horseradish and 2 tablespoons of mayonnaise in a small bowl and set aside
- Cut the ciabatta in half horizontally and place the bottom half onto a large plate
- Generously spread half of the horseradish mayonnaise onto each half of ciabatta
- Add a layer of browned beef
- Add 4 slices of sharp white cheddar over the beef
- Transfer the bottom portion of the panini onto a small baking sheet and broil until the cheese has melted
- Add pickled red onions
- Place the top half of the ciabatta over the base of your panini and press down firmly
- Cut into triangles or long slices
- Serve warm with kettle chips and a pickle 🙂
