Ribeye Grilled Cheese Steakhouse Style

A steakhouse-inspired grilled cheese on sourdough — thin-sliced ribeye basted in brown butter and black garlic, layered with molten raclette and creamy Butterkäse, finished with caramelized onions and a warm spice finish.

Yield: 2 sandwiches

Ingredients

Steak:

• 1 thick-cut ribeye steak

• Seasoning blend:

• 60% Fiesta Smoky Swine

• 40% percent Kosmos Killer Honey Bee or season generously with your favorite steak seasoning

• Coarse black pepper

  Brown Butter Black Garlic Glaze:

• 3 tbsp salted butter

• 2 tsp black garlic paste

• ¾ tsp Johnny’s French Dip Au Jus

• Worcestershire sauce may be used if preferred

  Caramelized Onions:

• 1 large sweet onion, sliced

• 1½ tbsp salted butter

• 1 tsp olive oil

• Pinch salt

• ¾ tsp Johnny’s French Dip Au Jus Worcestershire sauce may be used if preferred

  Cheese:

• 5–6 oz raclette, grated

• 4–5 oz Butterkäse, grated

  Cheese note:

  If you can’t find raclette, fontina is a great swap. If Butterkäse isn’t available, provolone works really well.

  Bread and Spread:

• 4 slices sourdough bread

• ⅓ cup salted butter, softened

• 1½ tbsp brown butter

• 1–1½ tsp black garlic paste

• Coarse black pepper

  Finish:

• Grains of paradise, freshly ground

• Fresh cracked black or white pepper may be used if desired

Directions

1. Caramelize the onions Heat butter and oil over medium heat. Add onions and salt and cook 15–20 minutes, stirring occasionally, until deep golden and soft. Finish with Johnny’s or Worcestershire. Set aside and keep warm.

2. Cook the ribeye Heat a skillet, grill, or flat-top over high heat. Season ribeye generously with the Smoky Swine–Kosmos blend or your favorite steak seasoning, plus black pepper. Sear 2½–3 minutes per side. Lower heat slightly and add butter, black garlic paste, and Johnny’s or Worcestershire. Baste for 60–90 seconds. Remove steak at 120–125°F. Rest 10 minutes, then slice thin across the grain.

3. Prepare the glaze Allow the butter in the pan to lightly brown. Stir in black garlic and a splash of Johnny’s or Worcestershire until glossy. Lightly coat sliced steak in the glaze.

4. Assemble the sandwiches Butter the outside of the bread with the brown butter black garlic spread. Layer raclette and Butterkäse, sliced ribeye, caramelized onions, and more cheese. Finish with a light dusting of grains of paradise or cracked pepper. Top with bread.

5. Grill Cook in a skillet, on a griddle, or on a grill over low to medium heat. Press gently and cook until the bread is golden and crisp and the cheese is fully melted, flipping once.