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We love making paninis and sandwiches in our house; it allows each of us to personalize what we want, or we can create a fun cheesesteak panini recipe together as a family for all of us to enjoy. The key to any good sandwich, though, is the bread, and we faithfully use San Luis Sourdough bread.
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This Cheesesteak Panini Recipe is made with San Luis Sourdough bread offering the taste and texture we all love in a classic sourdough bread. San Luis Sourdough breads are locally made, which we love, and their slow baking process produces a taste and texture that truly defines Sourdough.
A cheesesteak sandwich is great without doing anything extra to make it better. The flavor of the steak with the bell peppers and cheese is just heavenly.
However, there is a way to make a different cheesesteak sandwich that is equally as good. Some may even say that making the best cheesesteak panini recipe is even better than the original.
My family and I fall into the latter and even prefer a panini.
Some people aren’t fans of sourdough bread, but after trying this recipe, sourdough bread gets a whole new taste. The rib eye steak and fresh-cut veggies like bell peppers and mushrooms make for one out-of-this-world panini.
The salt and the pepper, the cheese and the butter all add flavor. But the stars of this show will always be the rib-eye steak and the sourdough bread.
Bread for Paninis
Named for one of our favorite coastal California towns – San Luis Obispo, San Luis Sourdough bread has quickly become a favorite because of its authentic sourdough flavor & bubbling crusts.
They were founded in 1983 by two artisan bakers, and I adore that the true artisan baking process always remains for their bread.Every San Luis sourdough bread is hand-formed, scored, and takes two full days to create.
Baked with simple ingredients and no preservatives, San Luis Sourdough bread has always been a favorite for our family. Some San Luis Sourdough breadsare also Non-GMO Project Verified which you can learn more about on their Facebook page.
Cheesesteak Panini Recipe Directions
Prepare and cut vegetables.
Heat 1 tablespoon oil in a 10” to 12” skillet to medium heat.
Add onion and green bell pepper and cook until they begin to soften, then add the mushrooms.
Season with salt and pepper and allow them to caramelize while continuing to stir.
Once they are cooked, remove from the pan and set aside. Do not clean the pan so you can keep the seasoning.
Heat 1 tablespoon oil in the same pan to medium-high heat. Add thinly sliced steak to the pan, season with salt & pepper, and let sit for about 4 to 5 minutes before stirring so the meat can brown.
After 4 to 5 minutes, begin to stir and cook until fully cooked, about 1 to 2 more minutes.
Once the meat is cooked, drain grease from the pan into a strainer and then return the meat, onions, bell pepper, and mushrooms back to the pan and stir to mix.
Heat up the panini press.
Butter the outside of the San Luis Sourdough bread and lay the butter side down on the panini press.
Add meat mixture and 2 slices of white American cheese over top of the meat.
Add 2nd slice of sourdough bread to the top of the cheese with the butter side facing out and close press gently so the sandwich presses together.
Cook for a few minutes until the cheese is soft and the bread is a crispy golden brown color.
Remove from the press and enjoy!
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Cheesesteak Panini
This Cheesesteak Panini Recipe is made with San Luis Sourdough bread offering the taste and texture we all love in a classic sourdough bread.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Dish
Servings: 4 people
Ingredients
- 1 loaf San Luis Sourdough bread
- 2 lbs skirt steak or rib eye steak thinly sliced
- 2 tbsp vegetable oil or canola oil
- 1 green bell pepper cut into thin bite strips
- 1 medium brown onion cut into thin bite strips
- 8 medium cremini or button mushrooms thinly sliced
- 1/2 tsp salt
- 1/8 tsp pepper
- 8 slices white American cheese
- butter
Instructions
Prepare and cut vegetables.
Heat 1 tablespoon oil in a 10” to 12” skillet to medium heat.
Add onion and green bell pepper and cook until they begin to soften, then add the mushrooms.
Season with salt and pepper and allow them to caramelize while continuing to stir.
Once they are cooked remove from the pan and set aside. Do not clean pan so you can keep the seasoning.
Heat 1 tablespoon of oil to thesame pan to medium high heat. Add thinly sliced steak to pan, season with salt & pepper and let sit for about 4 to 5 minutes before stirring so the meat can brown.
After 4 to 5 minutes begin to stir and cook until fully cooked about 1 to 2 more minutes.
Once the meat is cooked, drain grease from the pan into a strainer and then return the meat, onions, bell pepper and mushrooms back to pan and stir to mix.
Heat up panini press.
Butter the outside of the San Luis Sourdough bread and lay butter side down on panini press.
Add meat mixture and 2 slices of white American cheese over top the meat.
Add the 2nd slice of sourdough bread to the top of cheese with butter side facing out and close press gently so the sandwich presses together.
Cook for a few minutes until the cheese is soft and the bread is a crispy golden brown color.
Remove from press and enjoy!
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