Mini Steak and Cheese on a Stick

Staff Writer
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.

8
Servings
356
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

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!

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.

Nutritional Facts

Total Fat
19g
29%
Sugar
4g
N/A
Saturated Fat
8g
39%
Cholesterol
49mg
16%
Protein
20g
40%
Carbs
25g
8%
Vitamin A
2µg
N/A
Vitamin B12
1µg
22%
Vitamin B6
0.4mg
20.7%
Vitamin C
2mg
4%
Vitamin E
0.7mg
3.4%
Vitamin K
5µg
6%
Calcium
196mg
20%
Fiber
1g
6%
Folate (food)
20µg
N/A
Folate equivalent (total)
81µg
20%
Folic acid
36µg
N/A
Iron
3mg
15%
Magnesium
25mg
6%
Monounsaturated
8g
N/A
Niacin (B3)
5mg
26%
Phosphorus
241mg
34%
Polyunsaturated
2g
N/A
Potassium
321mg
9%
Riboflavin (B2)
0.3mg
19.7%
Sodium
434mg
18%
Thiamin (B1)
0.3mg
21.3%
Trans
0.5g
N/A
Zinc
3mg
20%

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