Classic Steak Panini Recipe

Combine marinade

In a small bowl whisk together olive oil, soy sauce, Worcestershire sauce, minced garlic, black pepper, and kosher salt until combined.

Place shaved steak in a medium bowl. Pour the marinade over the steak and toss gently to coat all pieces. Let sit at room temperature for 10 minutes (or refrigerate up to 30 minutes if preparing ahead).

Preheat a panini press or heavy skillet/griddle over medium-high heat. If using a skillet, have a second heavy pan or foil-wrapped brick to press the sandwich.

While the press heats, split the ciabatta rolls horizontally. Spread about 1 teaspoon mayonnaise (optional) evenly on the cut face of each bottom half. Divide the marinated shaved steak evenly between the two rolls, placing it on the bottom halves. Arrange cheddar slices on top of the steak so they will melt onto it.

Top the cheese with thinly sliced tomato, then scatter the spinach leaves and finish with red onion rings. Place the top halves of the ciabatta on each sandwich.

Butter the exterior cut sides of each ciabatta (about 1 tablespoon of softened butter per sandwich, divided between top and bottom) so the bread will brown when pressed.

Place sandwiches in the preheated panini press and grill for 3–5 minutes until the bread is golden brown and crisp and the cheese is melted. If using a skillet, place sandwich in the skillet, press with the second pan/weight, and cook 3–4 minutes per side, flipping once, until the bread is browned and cheese melted. Adjust heat as needed to avoid burning.

Remove sandwiches from the press and let rest 1 minute. Slice each sandwich in half on the diagonal and serve immediately.