Without fail, we run out of propane only when we're having people over for a cookout or dinner. It has happened four years in a row, so you'd think we'd finally cough up the money and just buy a spare propane tank to have on hand, but no, why make it easy on ourselves?
Luckily we got the annual occurrence out of the way early this year, which leaves plenty of time this summer to get my grill on. I feel like the convenience of the grill is completely wasted when you decide on a menu that requires some random side dish to be made inside on the stovetop, so I'm all about meals that can be done start to finish outside on the grill, which also luckily means no dishes to clean up!
If you thought grilled cheese was only for toaster ovens, stovetops or fancy griddle presses, think again. This skirt steak grilled cheese is made entirely on the grill, and in just 25 minutes, you'll be biting into a gooey, cheesy steak sandwich.
Skirt steak grilled cheese recipe
Use the grill for more than just steak this summer — make a steak grilled cheese.
Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes
- 1 pound skirt steak
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper
- 8 slices bread
- 4 tablespoons room-temperature butter
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- Heat an outdoor grill to 500 degrees F or an indoor grill pan over medium-high heat.
- In a small bowl, combine the spices, and rub them all over the steak.
- Place the steak on the grill, and cook for about 4 to 5 minutes per side, until desired doneness. Transfer the steak to a cutting board, and let it rest for 5 minutes before thinly slicing. Lower the grill to a medium heat.
- While the meat rests, butter 1 side of each piece of bread.
- Divide 1/2 the cheese evenly on the non-buttered sides of 4 pieces of bread.
- Arrange the sliced steak on top of the cheese, and then top with the remaining cheese. Place the other pieces of bread buttered sides up on top, and carefully transfer to the grill. Press down firmly with a spatula, and cook for 1 to 2 minutes per side, until the bread is toasted and crispy and the cheese starts to melt. Carefully flip, and cook for the same amount of time on the other side. Transfer to a cutting board, slice in half, and serve.
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