Crispy Steak Paninis with Gooey Fontina Cheese - Quick & Easy Recipe! (2024)

An amped up sandwich recipe using Grilled Fajita Steak, fontina cheese, and topped with a spicy fresh herb Chimichurri sauce for the ultimate Panini!

Happy Friday folks! Today is not only the first friday of the month, but it is also … da da da DA… REAL MEN COOK Day!

One of my favorite days of the month, because well, it gives my man a simple recipe to follow and gives this momma a night off. Can I get a HALLELUJAH!

Whenever I ask my husband what he wants to eat it is always one simple word… a sandwich. {well I guess thats two if you include the “a”}

To which I reply… “A sandwich, you are married to a food blogger and all you want is a sandwich… really? Give me a challenge!”

This man I married is so wonderfully complex but also so simple at the same time, especially when it comes to food. He could probably have a sandwich every night of the week and be perfectly content. Sometimes I think he was separated at birth from the Food Network Host “The Sandwich King”. But I digress.

When I decide to satisfy my mans “sandwich craving” I don’t do the typical turkey sandwich. I mean I’m a food blogger.. common! I always amp it up and todays recipe is no different.

This Steak & Fontina Cheese Panini is filled with juicy tender fajita flavored steak, topped with a buttery fontina cheese, and doused with zippy spicy chimichurri sauce. Then squished into a panini press where the bread gets all crunchy and the cheese starts to ooz out. Do I have you drooling yet? Cuz I am!

This is seriously “da bomb” of all paninis and totally the way to a mans heart! {at least so I’m told… hehe}

To get started, prepare 2 lbs. of fajita skirt steak and slice. {for grilled fajita skirt steak recipe – click here}. Set aside and prepare Chimichurri Sauce. In a blender add 1 cup of fresh parsley, 3/4 cup of fresh cilantro, 1/4 cup of fresh oregano, 3 garlic cloves, 2 teaspoons of red pepper flakes, juice of 1 lime, 1/4 cup of red wine vinegar, 1/2 cup of olive oil, salt & pepper. Blend until completely combined.

To assemble the panini, layer 1/2 cup of sliced fajita steak, 2 slices of fontina cheese, and 1 1/2 tablespoons of chimichurri sauce on a slice of bread. Top with another slice of sourdough bread. Repeat this process for the other 3 sandwiches.

Place in panini press and grill for 3-4 minutes or until cheese is melted. {if no panini press use an indoor grill or skillet to cook panini}

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