Grilled Skirt Steak Panini with Blue Cheese

Russ Myers


As odd as it sounds I place grilled cheese in the same category as omelets. Why- well they both happen to be exceptionally versatile. You can put anything your heart desires in them and they always taste wonderful. So if you’re a roast beef and blue cheese lover you’re in for a treat with this one. If not, what’s your favorite grilled cheese combo?

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1 Serving


15 Min


20 Min





2 slice
sourdough or other bread suitable for grilling
2 Tbsp
balsamic shallot marmalade (recipe below)
5 oz
marinated skirt steak; grilled to medium rare and sliced
1/2 oz
spinach or arugula
1/3 c
(2 oz) blue cheese, crumbled
1 1/2 Tbsp
butter, softened


1 Tbsp
(about 1 ounce) olive oil
2 c
(about 7 ounces) shallots, thinly sliced
1/4 c
(2 ounces) water
2 Tbsp
(1 ounce) balsamic vinegar
1 Tbsp
(about 1 ounce) honey or more to taste
1 Tbsp
fresh thyme, chopped
salt and pepper to taste

Directions Step-By-Step

For Sandwich:

Spread 1 side of each bread slice with shallot marmalade. Place 1 slice bread, marmalade-side-up, on work surface and layer with sliced steak, spinach and blue cheese. Cover with remaining slice of bread, marmalade-side-down. Butter outside of bread slices and grill or press using a panini grill until sandwich is heated through and cheese is melted.
For Marmalade:

In medium sauté pan, cook olive oil and shallots over low heat until tender. Reduce heat to low, add water, cover and simmer until shallots turn golden brown, checking frequently and adding additional water as needed. Deglaze pan with balsamic vinegar. Add honey and thyme and continue cooking to reduce slightly. Add salt, pepper and additional honey to taste.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy