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Mini Steak and Cheese on a Stick

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.


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


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.