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Butter-Skillet Steak Melt on Brioche Rolls
Description
This butter-forward steak melt blends classic Philly comfort with quiet Scandinavian warmth. Shaved beef, caramelized onions, mushrooms, and green peppers are cooked low and slow in a butter-kissed skillet, finished with melted provolone and tucked into toasted brioche rolls. Creamy, savory, and deeply cozy, this is a Swede Dish weeknight staple that feels indulgent without being fussy.
Ingredients
Optional creamy layer:
Instructions
Caramelize the vegetables
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Heat butter and olive oil in a large skillet over medium-low heat. Add onions and cook slowly until soft and golden (10โ12 minutes). Add mushrooms and bell peppers, season with salt and pepper, and cook until tender and glossy. Finish with white pepper and nutmeg if using. Transfer to a bowl.
Cook the shaved beef
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Increase heat to medium-high. Add shaved beef to the same skillet, seasoning with salt and black pepper. Cook quickly, just until browned and tender. Return vegetables to the pan and gently fold together.
Add the cheese
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Lower heat. Lay provolone slices over the beef mixture, cover briefly, and allow to melt into a creamy layer.
Toast the brioche
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Butter the cut sides of brioche rolls and toast on a skillet or griddle until golden and crisp.
Assemble
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Optional: spread a thin layer of horseradish cream or mustard cream on the brioche. Pile steak and melted cheese generously onto each roll. Serve immediately.
Note
Serving Notes (Swede Dish Style)
- Serve with simple roasted potatoes, a crisp cucumber salad, or quick-pickled red onions
- Add chopped chives as a subtle Nordic garnish
- Perfect with a light lager, sparkling water with lemon, or a cozy winter soda
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