Steak and Roasted Red Pepper Grilled Cheese
  • 1 pound beef sirloin steak, cut into thin strips
  • 2 teaspoons canola oil
  • 12 slices sourdough bread
  • 3 cups (12 ounces) provolonecheese, shredded, divided
  • 1 jar (12 ounces) roasted red peppers, drained
  • ¾ cup feta cheese crumbles
  • 2 tablespoons Sriracha hot chili sauce
  • 6 tablespoons softened butter
  1. Saute steak in oil in a large skillet until no longer pink. Remove beef from pan; drain.
  2. Layer six slices of bread with ¼ cup provolone, steak, and red peppers. Sprinkle with the remaining provolone and 2 tablespoons feta cheese. Drizzle 1 teaspoon Sriracha sauce on each over the cheese. Top with remaining bread slices.
  3. Spread the outsides of sandwiches with butter. Toast sandwiches on an electric griddle or in a warm skillet over medium heat for 4-5 minutes on each side or until bread is lightly golden brown and cheese is melted.
Recipe by Wisconsin Cheese Mart at