Melty NY Strip Grilled Cheese with French Onions & Spicy Pickles (Edit recipe)

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Sink your teeth into this Melty NY Strip Grilled Cheese with French Onions & Spicy Pickles—made with premium grass-fed NY strip steak from US Wellness Meats, deeply caramelized onions seasoned with Primal Palate’s French Onion blend, and layers of gooey provolone and cheddar cheese. Stacked on crispy sourdough with Jersey Spicy Dill Pickles and whole grain mustard, this savory sandwich delivers bold flavor in every bite. Perfect for lunch, dinner, or any time you’re craving a hearty, indulgent twist on a classic grilled cheese.

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PREP TIME

30 minutes

COOK TIME

20 minutes

INGREDIENTS

19

Serves: 2

Ingredients

Caramelized French Onions

1 whole Yellow Onion, thinly sliced
2 tsp Olive Oil
2 tsp French Onion Seasoning Mix - Primal Palate
2 tsp Butter, Unsalted

NY Strip

1 whole Beef Large NY Strip Steak - US Wellness Meats, around 14oz
2 tsp Sea Salt
1 Tbsp Olive Oil
0.25 tsp Black Peppercorns, Ground Fresh

Grilled Cheese

4 whole Sourdough Bread, slices - or bread of choice
2 Tbsp Butter, Salted
0.333 cup Mustard, Whole Grain
0.5 cup Caramelized onions (click for recipe), see recipe above
2 whole Whole Kosher Dill Pickles - Jersey Pickles, spicy
4 whole Provolone Cheese, slices
1 cup Cheddar Cheese, shredded
1 whole Beef Large NY Strip Steak - US Wellness Meats, thinly sliced (see recipe above)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by preparing the caramelized onions. Heat a skillet over low-medium heat and add the sliced onion with olive oil. Cook slowly, stirring frequently, for about 20 minutes until the onions begin to brown. Add the butter and French onion seasoning, then continue to cook for another 15 minutes until the onions are soft, deeply golden, and caramelized. Remove from heat and set aside.
Next, prepare the steak. Season both sides of the NY strip generously with sea salt and let it rest at room temperature for 30 to 45 minutes. (For more flavor, you can salt it the night before and refrigerate it, covered, overnight.) When ready to cook, pat the steak dry, brush it with olive oil, and sprinkle with black pepper.
Preheat your grill to 550–600°F. Grill the steak for about 3 minutes per side, or until it reaches your preferred doneness. Remove from the grill and let it rest for at least 15 minutes before slicing thinly across the grain.
While the steak rests, prepare the sandwich. Butter one side of each sourdough slice and lay them butter-side down. Spread whole grain mustard on the inner (non-buttered) side of each slice. On one slice, layer the cheddar cheese; on the other, place two slices of provolone. Top one side with caramelized onions, sliced steak, and pickle slices. Close the sandwich.
Preheat a griddle or skillet to medium-high heat. Place the sandwich on the hot surface, butter-side down. Grill until the bread is golden brown and crisp and the cheese is fully melted, flipping once if needed.
Remove from heat, slice, and serve hot. Enjoy!

Notes

You don't have to use sourdough bread. You can use your bread of choice. You can save some time by making the onions ahead of time. Feel free to adjust cheese and toppings to your personal preference.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1362
Fat:	70 g
Carbohydrates:	73 g
Protein:	69 g
Cholesterol:	228 g
Sodium:	4967 mg
Fiber:	4 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated per serving.