Blue Cheese Steak Panini with Red Onion Jam. A perfect leftover steak recipe or reason enough to grill steak just to make these exceptionally delicious sandwiches.
During the summer grilling season, one of my very favourite ways to use this meal strategy is to make sure there is leftover rare steak so that I can make these great paninis. I usually throw on a couple of extra steaks to make sure.
Now, I know blue cheese is not to everyone’s taste, so feel free to substitute some good cheddar if you like. Aged white cheddar is fantastic on this sandwich.
The onion jam is what elevates this recipe to a higher level and although it takes only minutes to make, you can make it in advance and bottle it. It makes a great condiment for roast beef too.
Meal planning for me sometimes includes a plan for tomorrow night’s dinner while cooking tonight’s. Very often this includes a great hearty panini as a meal in itself, like the great Turkey Dressing and Gravy Paninis that always seem to be on the menu the night after a roast turkey dinner.
Find that recipe here: Turkey Dressing and Gravy Panini. I swear we sometimes roast a turkey just to have those.
Like this Blue Cheese Steak Panini recipe?
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- 3 tbsp butter
- 6 large finely diced red onions
- 6 cloves minced garlic
- 1/2 tsp freshly ground black pepper
- 1/2 tsp salt
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 3/4 cup apple juice
- 1/2 tsp dry thyme
- sliced rare beef steak
- red onion jam
- crumbled blue cheese
- dijon mustard
- ciabatta bread
Add the butter, red onion and minced garlic to a medium sized pot.
Cook over medium low heat for about 20 minutes until the onions have reduced considerably and caramelized.
Add the pepper, salt, honey, apple cider vinegar, apple juice and thyme.
Simmer very slowly and reduce this mixture for another 20 minutes or more, until it reaches a jam-like consistency. Pay close attention to the jam, stirring often until practically all of the liquid boils off.
Serve warm or reheat a little at a tie in the microwave for a few seconds as needed.
This jam will last for several days in sealed container/s in the fridge or for much longer if you choose to make a large batch and follow proper canning/bottling procedures.
If keeping for longer than a week, use the canning method recommended by the jar manufacturer.
Split the ciabatta bread horizontally and lightly butter the OUTSIDE of the bread.
Spread the inside of the bread with dijon mustard.
Add a layer of red onion jam followed by the sliced beef and crumbled blue cheese.
Place on a preheated panini press and cook for about 3-5 minutes or until the outside is golden and crispy and the cheese begins to melt.