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Copycat Panera Bread Steak White Cheddar Panini

Copycat Panera Bread Steak White Cheddar Panini - recipe card
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Recreate the beloved Panera sandwich at home with tender slices of seasoned steak, melted white cheddar, sweet caramelized onions, and peppery arugula, all pressed between crispy ciabatta bread with a kick of horseradish sauce.

Ingredients

Scale
  • 1 lb beef sirloin steak (about 1 inch thick)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp olive oil
  • 2 large yellow onions, thinly sliced (about 4 cups)
  • 2 tbsp unsalted butter, divided
  • 1 tbsp balsamic vinegar
  • 4 ciabatta rolls (about 2 oz each), split
  • 4 oz white cheddar cheese, thinly sliced (preferably Vermont white cheddar)
  • 2 cups fresh arugula
  • 1/2 cup creamy horseradish sauce (store-bought or homemade: mix 1/4 cup mayonnaise with 2 tbsp prepared horseradish and 1 tsp lemon juice)
  • Additional 2 tbsp unsalted butter, softened, for spreading on bread

Instructions

  1. Remove the sirloin steak from the refrigerator 30 minutes before cooking to bring it to room temperature for even cooking. Pat it dry with paper towels to ensure a good sear.
  2. Season the steak generously on all sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Press the seasoning into the meat so it adheres.
  3. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it is very hot and a drop of water sizzles and evaporates immediately. Add 1 tablespoon olive oil and swirl to coat.
  4. Carefully lay the steak in the hot pan. Cook without moving for 4-5 minutes per side for medium-rare (internal temperature 130-135°F / 54-57°C), or adjust time for desired doneness. Use tongs to flip, not a fork, to avoid losing juices.
  5. Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 10 minutes; this allows the juices to redistribute so the meat stays moist. Do not slice earlier.
  6. While the steak rests, reduce the skillet heat to medium and add 1 tablespoon of the unsalted butter. Once melted, add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 15-20 minutes until the onions are deep golden brown and very soft. Add 1 tablespoon balsamic vinegar in the last 2 minutes and stir to deglaze the pan, scraping up any browned bits.
  7. After resting, slice the steak thinly across the grain into 1/4-inch strips. Cutting against the grain shortens the muscle fibers for a tender bite.
  8. Preheat a panini press to medium-high heat (about 375°F / 190°C if using an electric press). Alternatively, heat a large nonstick skillet over medium heat and have a heavy cast-iron pan or foil-wrapped brick ready to press the sandwiches.
  9. Spread the softened butter onto the cut sides of each ciabatta roll; this creates a crispy, golden crust when pressed. Place the rolls buttered-side down on a work surface.
  10. On the bottom half of each roll, layer about 1 ounce of sliced white cheddar cheese, then a generous portion of caramelized onions (about 1/4 cup), followed by the sliced steak (about 3 ounces per sandwich), and finally a handful of arugula.
  11. Spread 2 tablespoons of horseradish sauce on the cut side of each top half of the roll, then place the top on the sandwich, buttered-side up.
  12. Place the sandwiches in the preheated panini press, close the lid, and cook for 4-5 minutes until the bread is deeply golden and crisp, and the cheese is fully melted. If using a skillet, place the sandwiches in the pan and press with the heavy weight; cook 2-3 minutes per side, flipping once.
  13. Remove the sandwiches from the press and let them rest for 1-2 minutes before slicing in half diagonally. Serve immediately while the cheese is hot and the bread is crunchy.

Notes

Store any leftover sandwiches (without arugula, as it wilts) in the refrigerator for up to 2 days. To reheat, wrap in foil and warm in a 350°F / 177°C oven for 10-12 minutes, or until the cheese is melted and the bread is crisp. The steak and caramelized onions can be prepared up to 2 days in advance; reheat the onions in a pan and slice the steak just before assembling. Freezing is not recommended as the texture of the bread and arugula will suffer.

Nutrition

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Find it online: https://copycatkitchenco.com/copycat-panera-bread-steak-white-cheddar-panini/