Steak Melts
Steak Melts turn two strip steaks into a pair of crisp, buttery griddled sandwiches with molten cheese inside. Slicing the meat thinly on the bias keeps each bite tender, and pepper jack adds a gentle heat that plain white bread lets come through. Brushing melted butter on the outside gives an even golden crust on a hot griddle. They are a good way to use leftover steak.
Instructions
Cook the strip steaks to the doneness you prefer, then slice them thinly across the grain, cutting on a slant so the pieces stay tender.
Divide the sliced steak into four equal portions. Lay one portion on each of the four slices of bread.
Top each portion of steak with a slice of cheese. Press the bread together in pairs so you have two sandwiches, each with steak and cheese inside.
Brush the outer faces of each sandwich with melted butter.
Heat a griddle over high heat. Lay the sandwiches on it and cook until the underside is golden brown, then turn them and brown the other side. Serve right away while the cheese is still molten.
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