Dry-Aged Entrecôte Sandwich with Mountain Cheese

Dry-Aged Entrecôte sandwich with mountain cheese gratinated

Dry-aged entrecôte sandwich with mountain cheese is true soul food. The aromatic Gruyere cheese from Switzerland is perfect to refine a good and mature steak. We fry the steak whole and thinly sliced 350 grams for 4 sandwiches. The Dry-Aged Entrecôte sandwich can be used as an appetiser and the meat can also be prepared on the grill.

Gryere is available in the supermarket, but we recommend buying one from the market or in the delicatessen.

Serves 4 people | Difficulty: Intermediate


  • 8 slices of toast
  • 350g of dry-aged entrecôte
  • pepper
  • Fleur de Sel
  • A green pepper
  • 3 tbsp sweet Bavarian pepper
  • 1 tbsp Aceto Balsamico
  • 100g Gruyere cheese
  • some olive oil




  1. Toast the slices of toast well, wash the peppers, cut them in half and remove seeds. Cut the peppers into strips.
  2. Mix the Bavarian mustard with the Aceto Balsamico and add paprika to the mustard. Cut up the mountain cheese.
  3. Preheat the oven to the top heat.
  4. Season dry-aged entrecôte with pepper and salt. Warm up the pan.
  5. Brush the steak with some olive oil. Fry the steak in a medium or rare grill pan.
  6. Wrap in aluminum foil and leave to soak for 5 minutes. Cut the steak very thinly with a sharp knife.
  7. Add the meat to the mustard and Aceto Balsamico marinade.
  8. Finally, spread the meat on the slices of toast.


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