The Toasted Steak & White Cheddar Panini from Panera Bread features tender, seasoned steak slices and sharp white cheddar melted between slices of crusty, toasted artisan bread, delivering a savory and satisfying blend of flavors and textures.
Equipments
- Grill or griddle
- Panini press
- Chef's knife
- Cutting board
- Tongs
- Bread knife
- Spatula
- Meat slicer (optional)
- Mixing bowls
Ingredients
- 12 oz (340g) steak (such as sirloin or ribeye)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 slices artisan bread
- 4 oz (115g) sharp white cheddar cheese, sliced
- 2 tablespoons horseradish sauce
- 2 tablespoons mayonnaise
- 1 tablespoon unsalted butter
- 2 tablespoons pickled red onions (optional)
Choosing a tender cut of steak like sirloin or ribeye ensures the best texture and flavor for your Toasted Steak & White Cheddar Panini. Sharp white cheddar provides a rich, tangy contrast that melts beautifully between the crusty artisan bread slices. Olive oil, garlic powder, onion powder, salt, and black pepper are essential for seasoning the steak, enhancing its savory profile. Horseradish sauce and mayonnaise add a creamy, zesty layer, balancing the richness of the meat and cheese. Your homemade Toasted Steak & White Cheddar Panini copycat will replicate Panera Bread's iconic blend of bold, satisfying tastes with these carefully selected ingredients.
Instructions
- Preheat grill or griddle to medium-high heat.
- Brush steak with olive oil on all sides.
- Season steak with garlic powder, onion powder, salt, and black pepper.
- Grill steak 3-5 minutes per side for medium-rare, or to desired doneness.
- Rest steak for 5 minutes; slice thinly against the grain (use meat slicer if available).
- In a small bowl, mix horseradish sauce and mayonnaise until well blended.
- Spread horseradish-mayo mixture evenly on one side of each bread slice.
- Layer sliced steak on two bread slices.
- Top steak with white cheddar cheese slices.
- Add pickled red onions (if using).
- Place remaining bread slices on top, sauce-side down.
- Butter the outside of each sandwich lightly with unsalted butter.
- Heat panini press or grill pan over medium heat.
- Place sandwiches in panini press; cook 3-5 minutes until bread is golden and cheese is melted.
- Remove from press; let rest 1 minute.
- Slice each sandwich in half with bread knife.
- Serve immediately.
Substitution
The Toasted Steak & White Cheddar Panini copycat recipe replicates Panera Bread's popular sandwich, featuring seasoned steak slices and melted sharp white cheddar on toasted artisan bread. You can substitute sirloin with ribeye or flank steak for different textures and flavors without compromising tenderness. If you don't have a panini press, a grill or griddle combined with a heavy spatula or skillet can achieve a similar toasted effect. Horseradish sauce can be replaced with prepared horseradish or Dijon mustard for a comparable tangy kick. Pickled red onions add a bright contrast but are optional if unavailable or if you prefer a milder taste.
Tips
Ensure your steak is at room temperature before grilling to promote even cooking and avoid toughness. Always slice the steak thinly against the grain for maximum tenderness and better bite. Apply the butter evenly on the outside of the bread to achieve a consistent golden crust during pressing. When spreading the horseradish-mayo mixture, cover the entire bread surface to infuse every bite with flavor.
Nutritions
The Toasted Steak & White Cheddar Panini from Panera Bread offers a protein-rich meal with approximately 34 grams of steak providing essential amino acids for muscle repair and growth. The sharp white cheddar contributes around 8 grams of fat per 4-ounce serving, including calcium and vitamin D, supporting bone health. Artisan bread adds complex carbohydrates, fueling your body with energy, while the horseradish-mayo blend enhances flavor with minimal added calories. Your meal provides a balanced mix of macronutrients, making it both satisfying and nutritious.
Storage
Store any leftover Toasted Steak & White Cheddar Panini in an airtight container or tightly wrapped in aluminum foil to maintain freshness. Refrigerate within two hours of preparation to inhibit bacterial growth and consume within 2-3 days for optimal taste and safety. Reheat the panini on a grill or panini press to restore the crisp texture and melt the cheese before serving your next satisfying meal.
Variation or Alternatives
For a variation, swap the white cheddar with smoked gouda or pepper jack to add a creamy, smoky, or spicy dimension to your panini. You can replace horseradish sauce with Dijon mustard or chipotle mayo for a different tangy or smoky flavor profile. Try using ciabatta or sourdough bread instead of artisan bread to change the texture and crustiness. If you don't have a panini press, grill the sandwich in a skillet using a heavy pan to press it down for a similar crispy finish.
Allergies
The Toasted Steak & White Cheddar Panini contains several common allergens including dairy from the sharp white cheddar cheese and mayonnaise, as well as gluten present in the artisan bread. Individuals with allergies to eggs should be cautious due to the mayonnaise, while those sensitive to sulfites might react to the pickled red onions if included. You should always check with Panera Bread for detailed allergen information and ingredient sourcing to ensure the sandwich is safe for your dietary needs.
Why this recipe?
Toasted Steak & White Cheddar Panini from Panera Bread offers a savory blend of tender steak, melted white cheddar, and caramelized onions on perfectly toasted bread, creating a satisfying balance of flavors and textures. This sandwich stands out for its high-quality ingredients and the rich, creamy cheese that enhances the hearty steak. You'll appreciate the easy-to-replicate recipe that allows for a fresh, homemade version of a popular menu item. Making a copycat version lets you enjoy restaurant-quality comfort food with the convenience and customization of your own kitchen.