Steak Sandwich With Whipped Goat’s Cheese Butter Recipe

I layered grilled steak, whipped goat cheese butter, and Balsamic mushrooms on crusty bread to create a sandwich with one small, unexpected twist.

I can’t stop thinking about this sandwich, honestly. As someone who bookmarks every Steak Sandwich Recipes I see, this one actually delivers a surprise.

Imagine grilled skirt or flank steak with a tangy, silky soft goat cheese turned into butter, it makes the whole thing sing. The contrast of charred meat and creamy Whipped Goat Cheese grabs you right away and then refuses to let go.

It’s messy, bright, a little loud, not at all precious, and I kept taking bites when I said I wouldn’t. You’re gonna want to know more.

Ingredients

• Skirt or flank steak adds rich protein, iron and beefy flavor slightly chewy texture
• Whipped goat cheese with butter makes tangy, creamy spread; adds fat and calcium
• Sauteed cremini give umami, earthy depth, low calories and some fiber
• A splash of balsamic brings sweet and tangy brightness, balances richness and adds acidity
• Peppery arugula adds freshness, vitamins and a crisp bite to cut fat
• Crusty bread soaks juices gives crunch and carbs for satiety rustic feel
• Garlic and shallot give savory aromatics, small calories but big flavor punch
• Olive oil enriches adds healthy monounsaturated fat and helps sear flavors

Ingredient Quantities

• 1 lb (450 g) skirt or flank steak trimmed
• 4 crusty rolls or 1 small ciabatta loaf
• 6 oz (170 g) soft goat cheese, room temp
• 4 tbsp (60 g) unsalted butter, softened
• 1 to 2 tbsp heavy cream or whole milk
• 1 tsp fresh lemon juice
• 10 oz (280 g) cremini or button mushrooms, sliced
• 2 tbsp balsamic vinegar
• 2 to 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 small shallot, finely chopped
• 1 tsp fresh thyme leaves or 4 small sprigs
• 2 cups arugula or baby spinach, loosely packed
• Salt and freshly ground black pepper
• Optional thinly sliced red onion or quick pickled onions

How to Make this

1. Take the steak out 20 to 30 minutes before cooking so it comes closer to room temp, pat it very dry with paper towels and season both sides generously with salt and pepper; brush lightly with 1 tablespoon of olive oil.

2. Make the whipped goat cheese butter: in a bowl or food processor beat 6 oz room temp goat cheese with 4 tbsp softened unsalted butter, 1 to 2 tbsp heavy cream (start with 1), 1 tsp lemon juice, pinch salt and pepper until smooth and fluffy; if it’s too stiff add a splash more cream. Chill briefly so it holds shape.

3. Heat a large skillet or grill over medium high. Cook mushrooms in 1 to 2 tbsp olive oil: add sliced mushrooms, 1 finely chopped shallot, 2 minced garlic cloves and 1 tsp thyme leaves; don’t crowd the pan or they’ll steam, let them brown about 6 to 8 minutes.

4. When mushrooms are nicely browned, add 2 tbsp balsamic vinegar, stir and cook 1 to 2 more minutes until the balsamic is glossy and reduced; season to taste with salt and black pepper. Remove from heat and keep warm.

5. Sear the steak over high heat 3 to 4 minutes per side for skirt or flank for medium rare (use an instant read thermometer 125 to 130 F for medium rare), longer if you like it more done; transfer to a cutting board and rest loosely tented for 5 to 10 minutes so the juices redistribute.

6. While steak rests, split and toast 4 crusty rolls or the ciabatta cut side down in the same skillet or on the grill for 1 to 2 minutes until golden; smear a generous layer of the whipped goat cheese butter on the warm bread so it melts into the crumb.

7. Thinly slice the steak across the grain into bite sized strips, pile onto the buttered bread over a handful of loosely packed arugula or baby spinach, then spoon over the warm balsamic mushrooms.

8. If you want quick pickled onions: thinly slice a red onion and toss with a splash of balsamic, a pinch of sugar and salt, let sit at least 10 minutes and drain a bit before adding to the sandwich. Add the onions now if using.

9. Finish with a drizzle of olive oil, extra thyme leaves, crack fresh black pepper and serve immediately while everything is warm. Enjoy — the goat cheese butter will make it messy and amazing.

Equipment Needed

1. Large heavy skillet or grill pan (cast iron works best) for searing steak and cooking mushrooms
2. Cutting board and sharp chef’s knife, for trimming and slicing the steak and chopping shallot
3. Instant-read thermometer, to hit about 125 to 130 F for medium rare
4. Mixing bowl or food processor plus a spatula or hand mixer, to whip the goat cheese butter
5. Tongs and a flat spatula, for flipping the steak and stirring mushrooms
6. Measuring spoons and a tablespoon, for oil, butter, lemon and balsamic amounts
7. Paper towels, to pat the steak very dry
8. Small bowl or jar (for quick pickled onions) and a spoon, plus aluminum foil to loosely tent the steak while it rests

FAQ

Steak Sandwich With Whipped Goat’s Cheese Butter Recipe Substitutions and Variations

• Skirt or flank steak: swap for hanger, flat‑iron or thinly sliced sirloin, or go vegetarian with large grilled portobello mushrooms. Thinner cuts cook faster so watch the time.
• Soft goat cheese: use ricotta with a squeeze of lemon, whipped cream cheese plus a bit of sour cream, or crumbled feta for more punch. Add a splash of cream or milk to get that spreadable whipped texture.
• Crusty rolls or ciabatta: use a baguette, crusty sourdough loaf, or even toasted brioche if you want it richer — brioche is sweeter so skip sweet toppings.
• Arugula or baby spinach: swap for watercress, mixed baby greens, baby kale, or thinly sliced romaine for extra crunch; peppery greens keep the sandwich lively.

Pro Tips

1) Dry and sear like you mean it. Pat the steak super dry and let it warm up a bit, that way the pan makes a real crust instead of steaming. A hot cast iron or stainless pan helps, and a quick brush of oil right before searing prevents flareups. Don’t stab it while cooking, let it get color before you flip.

2) Turn the goat cheese butter into a spreadable log. Whip the goat cheese and butter until fluffy, stir in a little lemon zest and a tiny pinch of sugar to brighten flavors, then spoon onto plastic wrap and roll into a log. Chill till firm, slice rounds to smear on the warm bread so it melts pretty and evenly.

3) Get mushrooms deeply browned, not soggy. Cook them in batches on high heat so they have room, add the shallot/garlic toward the end so they don’t burn, and if you want faster browning try a pinch of baking soda on the mushrooms to raise the surface pH. Finish with the balsamic at the end so it reduces quickly and stays glossy.

4) Slice for tenderness and easy bites. Rest the steak, then cut thinly across the grain at a slight angle for the most tender, sandwich-friendly strips. If you like, slice while still slightly warm so juices redistribute into the bread, but don’t over-slice or it gets dry.

Steak Sandwich With Whipped Goat's Cheese Butter Recipe

Recipe by James Level

0.0 from 0 votes

I layered grilled steak, whipped goat cheese butter, and Balsamic mushrooms on crusty bread to create a sandwich with one small, unexpected twist.

Pin

Servings

4

servings

Calories

827

kcal

Equipment: 1. Large heavy skillet or grill pan (cast iron works best) for searing steak and cooking mushrooms
2. Cutting board and sharp chef’s knife, for trimming and slicing the steak and chopping shallot
3. Instant-read thermometer, to hit about 125 to 130 F for medium rare
4. Mixing bowl or food processor plus a spatula or hand mixer, to whip the goat cheese butter
5. Tongs and a flat spatula, for flipping the steak and stirring mushrooms
6. Measuring spoons and a tablespoon, for oil, butter, lemon and balsamic amounts
7. Paper towels, to pat the steak very dry
8. Small bowl or jar (for quick pickled onions) and a spoon, plus aluminum foil to loosely tent the steak while it rests

Ingredients

• 1 lb (450 g) skirt or flank steak trimmed

• 4 crusty rolls or 1 small ciabatta loaf

• 6 oz (170 g) soft goat cheese, room temp

• 4 tbsp (60 g) unsalted butter, softened

• 1 to 2 tbsp heavy cream or whole milk

• 1 tsp fresh lemon juice

• 10 oz (280 g) cremini or button mushrooms, sliced

• 2 tbsp balsamic vinegar

• 2 to 3 tbsp olive oil

• 2 cloves garlic, minced

• 1 small shallot, finely chopped

• 1 tsp fresh thyme leaves or 4 small sprigs

• 2 cups arugula or baby spinach, loosely packed

• Salt and freshly ground black pepper

• Optional thinly sliced red onion or quick pickled onions

Directions

• Take the steak out 20 to 30 minutes before cooking so it comes closer to room temp, pat it very dry with paper towels and season both sides generously with salt and pepper; brush lightly with 1 tablespoon of olive oil.
• Make the whipped goat cheese butter: in a bowl or food processor beat 6 oz room temp goat cheese with 4 tbsp softened unsalted butter, 1 to 2 tbsp heavy cream (start with 1), 1 tsp lemon juice, pinch salt and pepper until smooth and fluffy; if it’s too stiff add a splash more cream. Chill briefly so it holds shape.
• Heat a large skillet or grill over medium high. Cook mushrooms in 1 to 2 tbsp olive oil: add sliced mushrooms, 1 finely chopped shallot, 2 minced garlic cloves and 1 tsp thyme leaves; don’t crowd the pan or they’ll steam, let them brown about 6 to 8 minutes.
• When mushrooms are nicely browned, add 2 tbsp balsamic vinegar, stir and cook 1 to 2 more minutes until the balsamic is glossy and reduced; season to taste with salt and black pepper. Remove from heat and keep warm.
• Sear the steak over high heat 3 to 4 minutes per side for skirt or flank for medium rare (use an instant read thermometer 125 to 130 F for medium rare), longer if you like it more done; transfer to a cutting board and rest loosely tented for 5 to 10 minutes so the juices redistribute.
• While steak rests, split and toast 4 crusty rolls or the ciabatta cut side down in the same skillet or on the grill for 1 to 2 minutes until golden; smear a generous layer of the whipped goat cheese butter on the warm bread so it melts into the crumb.
• Thinly slice the steak across the grain into bite sized strips, pile onto the buttered bread over a handful of loosely packed arugula or baby spinach, then spoon over the warm balsamic mushrooms.
• If you want quick pickled onions: thinly slice a red onion and toss with a splash of balsamic, a pinch of sugar and salt, let sit at least 10 minutes and drain a bit before adding to the sandwich. Add the onions now if using.
• Finish with a drizzle of olive oil, extra thyme leaves, crack fresh black pepper and serve immediately while everything is warm. Enjoy — the goat cheese butter will make it messy and amazing.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 350g
• Total number of serves: 4
• Calories: 827kcal
• Fat: 60g
• Saturated Fat: 24g
• Trans Fat: 0.13g
• Polyunsaturated: 4g
• Monounsaturated: 19g
• Cholesterol: 163mg
• Sodium: 656mg
• Potassium: 713mg
• Carbohydrates: 48g
• Fiber: 3.3g
• Sugar: 7g
• Protein: 45g
• Vitamin A: 544IU
• Vitamin C: 4mg
• Calcium: 110mg
• Iron: 5.3mg