Grilled Cheese Steak Sandwich With Sauteed Veggies and Horseradish Sauce

Season the beef evenly on both sides with montreal steak spice. Slice into small enough pieces to fit in the pan and on the bread if necessary.

Melt 1 tbsp butter in a cast iron skillet on medium. Brown beef on both sides, then side aside on a plate and cover with foil

Add another tbsp butter to the pan along with veggies. Season with salt and saute til mushrooms begin to brown- about 3 minutes.

Butter one side of each slice of bread with remaining butter. Flip slices and lightly spread on horseradish sauce.

Heat a grill pan on medium-high. Place one piece of bread on the grill pan butter side down. Lay down 2 slices of cheese, then half the steak, then 1 slice of cheese in the center, then 2 slices cheese, then another slice of bread butter side up.

Cover pan and allow bread to toast for 30-90 seconds. Check the bottom slice for desired toastiness, then get a spatula under the sandwich, press down on the top piece and quickly flip the sandwich. Cover and toast again for another 30-90 seconds.