Skip to Content

Salisbury Steak Grilled Cheese Sandwiches on Texas Toast with Mozzarella & Provolone

Sharing is caring!

salisbury steak grilled cheese


I was absolutely thrilled to hear from several of you who made my Salisbury Steaks! And even more thrilled, of course, that you enjoyed them as much as we do!

There’s just something so comforting about this hearty, beefy dish, that has a certain flavor all it’s own that makes it a classic and remains a favorite of ours to this day!

They’re simple to make, use very few ingredients, and my recipe makes plenty enough to feed a hungry family!


salisbury steaks done


It’s just the two of us, though, so I decided to come up with a way to use those last two “hamburger steaks” in a little bit different way to break up the monotony!


salisbury steak grilled cheese 2


A nice, big ol’ diner-style grilled cheese sounded like the perfect ticket! I had some thick-cut Texas bread that would do nicely! And I already had a big bag of shredded mozzarella and provolone cheese just begging to join the party handy in the freezer!

Choose your bread wisely, though! You’ll definitely need a hearty bread for this!


salisbury steak grilled cheese precooked


Here’s why you really need to use thick-sliced bread! You must have enough to be able to hold up to the weight and amount or you’ll end with a very flat, soggy sandwich. The thick-sliced “Texas Toast” works extremely well. You could also try any other sturdy bread that you might want to buy unsliced, that way you can slice the bread thickly yourself. Just make sure it’s dense inside, and not too airy, or it will also not hold up well at all.


salisbury steak grilled cheese cooking


I used quite a bit of butter….I know, my bad. But this was going to be a royal treat, so I used 2 Tbl. butter…..per side…. 😉 I melt mine on the pan, though, as it’s so much easier and we enjoy it this way much better than trying to spread it on the bread. And this way, you never tear and wreck your fresh bread!

And it really was the perfect amount! Nice and buttery, but not overly greasy.


salisbury steak grilled cheese 4


Just look at that gorgeous color! Since this was going to be a big’un, I warmed the patty and mushroom gravy first, before placing it onto the cheese-topped bread. You also don’t want to grill this over too high of heat. Grill nice and slowly over medium-low heat to give all that wonderful cheese a chance to melt!



salisbury steak grilled cheese pinterest size


Looking sooooooo good!!!


salisbury steak grilled cheese


We enjoyed this so much, that we honestly couldn’t decide which way we liked them the best!! The whole dinner, or this incredibly delicious grilled cheese sandwich!!

So if you made my Salisbury Steaks and have a couple left, this is a fantastic way to enjoy the last of them!! I so you hope give these a try! You’ll be so happy that you did!!



Click here for my Salisbury Steak recipe!

Salisbury Steak Grilled Cheese Sandwiches on Texas Toast with Mozzarella & Provolone
Yield: 2 - 4 servings

Salisbury Steak Grilled Cheese Sandwiches on Texas Toast with Mozzarella & Provolone


  • 2 of my homemade salisbury steaks with mushroom gravy, warmed
  • 4 thick-cut slices of bread such as "Texas Toast Thick-Sliced Bread"
  • 8 slices deli provolone cheese
  • 1 - 1 1/2 cups shredded mozzarella & provolone blend cheese such as Sargento's, (as desired)
  • 1 stick butter, sliced into tablespoons

Optional Additions:

  • 4 strips crisp-cooked lean quality bacon
  • sautéed onions or deep-fried onion rings


  • Place 2 leftover salisbury steak patties topped with the gravy and mushrooms onto a microwave-safe plate. Heat on 50% power for approx. 2 minutes. (*Time depends on the strength of your microwave. You want them warmed through).
  • Onto two slices of bread, place two slices provolone cheese each. Top each with some shredded mozzarella & provolone blend cheese. Top each with a warmed salisbury steak patty and a little mushroom gravy.
  • Top each with more mozzarella and provolone slices. Top each with one more slice of bread (making two complete sandwiches).
  • On a non-stick griddle pan or large frying pan, place 4 Tbl. butter, (two pats close to each other per sandwich), onto pan and melt over medium heat. Use a spatula to guide the butter as it melts, keeping it into two separate pools the same size as the bread.
  • Place each sandwich onto each pool of melted butter, lifting lightly with a spatula and moving it over and into the butter to absorb it all evenly.
  • Cook over medium heat until deep golden browned on the bottom. Slide sandwiches to the side of the pan, or remove to a plate if you need to.
  • Melt 4 more Tbl. butter the same way. This will bubble fiercely and melt quickly, so turn the heat down just a tad.
  • Carefully turn sandwiches over and place onto new pools of butter to brown other side.
  • Remove to a cutting board and slice in half with a large, sharp knife, cutting corner-to-corner. Serve hot.


    Print Friendly, PDF & Email

    Skip to Recipe