Sourdough Steak Melt

Hearty. Garlicky. Built for real appetites.

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I’m not sure about you, but as beef ranchers, sometimes we just can’t do another steak and potatoes dinner. I know, I know — that probably sounds ungrateful. Not everyone gets to have beef on the table, let alone premium TriTails beef right in their freezer. But every now and then, the usual just doesn’t cut it.

That’s when the kitchen takes a turn — a little less traditional, a little more fun. I had some fresh sourdough ready to go, a couple ribeyes begging to be used, and two puppies underfoot, convinced they were helping. What came out of that evening was this: a garlicky, melty, hearty sourdough steak melt. And trust me — it hits the spot.

Lets cook: 

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Ingredients (Makes 4 sandwiches):

• 2 TriTails Ribeyes, thinly sliced

• 1 large sweet onion, finely chopped

• 1 heaping cup mushrooms, sliced (button or cremini)

• 8 slices sourdough bread

• 8 slices Swiss cheese

• 3 Tbsp salted butter, divided

• 4 garlic cloves, minced

• Salt and black pepper, to taste

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Instructions:

1) Prep everything
Slice your steak, onion, and mushrooms. Mince all the garlic. Preheat oven or toaster oven to 350°F.

2) Toast the bread
Mix 4 cloves garlic with about 1 Tbsp softened butter and a pinch of salt. Spread on one side of each sourdough slice. Place on a baking sheet, butter side up, and toast in the oven for 5–7 minutes or until golden and crisp.
Once out of the oven, immediately lay 1 slice of Swiss cheese on each to let it melt slightly from the residual heat.

3) Sauté onions and mushrooms
Heat 1 Tbsp butter in a skillet over medium heat. Add the chopped onion and a small spoonful of the remaining garlic. Cook until softened, about 5 minutes.
Add mushrooms, season with salt and pepper, and continue cooking until everything is browned and caramelized. Remove from pan and set aside.

4) Sear the steak
Add another 1 Tbsp butter to the same pan. Turn heat to medium-high.
Add sliced ribeye, season with salt and pepper, and sear quickly — just until browned and no longer pink.

5) Build the sandwich
Spoon the hot steak over the cheese-melted bread slices. Top with the onion and mushroom mixture. Close with the second slice of bread (cheese side in, toasted side out).

6) Optional final crisp
For a grilled cheese-style finish: return the assembled sandwiches to a skillet for 30 seconds per side, pressing lightly, until crisped and gooey.

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Notes:

• Bread swap: Sourdough brings a hearty, tangy bite that stands up to the rich beef and garlic.

• Garlic-forward: Extra garlic and salted butter give this a flavor punch, especially when paired with earthy mushrooms.

• Melt, not hoagie: We ditched the roll for something that eats more like a pan-seared steak melt — fork optional.

 

Say your grace, hug the ranch dog, and pass the sourdough melts.