Philly Cheesesteak Grilled Cheese (Printer-friendly)

Fusion of Philly cheesesteak and grilled cheese with tender steak, caramelized peppers, onions, and melted provolone on buttery bread.

# What You Need:

→ Filling

01 - 10 oz ribeye steak, thinly sliced
02 - 1 tablespoon olive oil
03 - 1 small green bell pepper, thinly sliced
04 - 1 small red bell pepper, thinly sliced
05 - 1 medium yellow onion, thinly sliced
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon black pepper

→ Sandwich Assembly

08 - 8 slices sturdy white or sourdough bread
09 - 8 slices provolone cheese
10 - 4 tablespoons unsalted butter, softened

# Steps:

01 - Heat olive oil in a large skillet over medium-high heat. Add sliced steak, season with salt and pepper, and cook for 2-3 minutes until browned. Remove steak and set aside.
02 - In the same skillet, add green and red bell peppers with yellow onion. Sauté for 4-5 minutes until softened and lightly caramelized. Return steak to the pan, toss to combine, and remove from heat.
03 - Butter one side of each bread slice. Place 4 slices butter-side down on a work surface. Layer each with 1 slice provolone, generous portion of steak and vegetable mixture, another slice provolone, and remaining bread slices butter-side up.
04 - Heat a large non-stick skillet or griddle over medium heat. Place sandwiches in batches if necessary. Grill for 3-4 minutes per side, pressing gently, until bread is golden and cheese is melted.
05 - Transfer to a cutting board, cool for 1 minute, cut in half, and serve immediately.

# Top Tips:

01 -
  • It marries two comfort food legends into one ridiculously satisfying bite that feels indulgent but comes together in under 40 minutes.
  • The buttery, crispy bread gives way to melty cheese and savory steak with sweet caramelized veggies in every mouthful.
  • You can use leftover steak or grab fresh ribeye, and either way it tastes like you spent way more effort than you actually did.
02 -
  • Don't skip the step of removing the steak before cooking the veggies, or the meat will steam instead of staying tender and flavorful.
  • Use medium heat when grilling the sandwiches, not high, or the bread will burn before the cheese has a chance to melt through.
  • Soften your butter before spreading it on the bread so it goes on evenly and doesn't tear the slices.
03 -
  • Press the sandwiches gently with your spatula while they cook to help the cheese melt faster and the layers stick together.
  • If you're making multiple sandwiches, keep the finished ones warm in a 200-degree oven while you cook the rest.
  • Use a cast iron skillet if you have one, it distributes heat more evenly and gives you the most consistent golden crust.
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