Mini Steak and Cheese on a Stick

Mini Steak and Cheese on a Stick
Staff Writer
Mini Steak and Cheese on a Stick
Jane Bruce
Mini Steak and Cheese on a Stick

This week's Recipe SWAT Team theme, food on a stick, had me thinking long and hard. But with steak and cheese dancing on my mind this past week, I decided to marry my inutition with the culinary theme, creating food-festival-meets-carnival-esque bites, mini steak and cheeses on sticks. Messy? Yes. Delicious? Oh yes. Worth it? Do you even have to ask? Oh and P.S., it's pretty easy. 

Click here to see 6 Easy Recipes Worth Shaking a Stick At.

8
Servings
154
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Tablespoons  olive oil
  • large onion, sliced
  • 1  Cup  mushrooms, sliced
  • mini onion-and-poppyseed buns
  • 1  Pound  steak
  • Salt and pepper, to taste
  • slices American cheese, quartered

Directions

Preheat the oven to 350 degrees.

Heat the olive oil in a medium-sized skillet over medium-high heat. Add the onion and sauté until golden. Add the mushrooms and cook until the mixture is golden brown. Set aside.

Place the mini buns on a baking sheet to warm/toast.

Rub the steak in salt and pepper. Place the steak in the same skillet and cook until the desired temperature is reached. Remove from the skillet and slice into strips or chunks. 

Remove the bread from oven. For each sandwich, top each 1/2 with 1/4 of the American cheese. Next, add the desired amount of mushrooms and onions and top with the remaining amount of cheese. Then, add 2-3 strips/chunks of steak, and top with the other 1/2 of the bun. Hold the bun over the top and edges as you stick the skewer through the sandwich. Repeat for the remaining sandwiches.

Enjoy!

Nutritional Facts

Total Fat
9g
13%
Sugar
1g
1%
Saturated Fat
5g
21%
Cholesterol
48mg
16%
Carbohydrate, by difference
2g
2%
Protein
16g
35%
Vitamin A, RAE
4µg
1%
Vitamin B-12
1µg
42%
Calcium, Ca
11mg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Niacin
3mg
21%
Phosphorus, P
114mg
16%
Selenium, Se
14µg
25%
Sodium, Na
424mg
28%
Water
56g
2%
Zinc, Zn
3mg
38%

Steak and Cheese Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Steak and Cheese Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.