Philly Cheesesteak Grilled Cheese (Printer-friendly)

Juicy steak, peppers, and provolone between golden buttery bread. A mouthwatering fusion of two classics.

# What You'll 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

# How-To Steps:

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

# Expert Tips:

01 -
  • It takes everything you crave about a cheesesteak and makes it even more indulgent with crispy, buttery bread.
  • The gooey provolone holds the whole thing together so every bite is messy in the best way.
  • You can have it on the table in half an hour, which makes it perfect for weeknight cravings.
  • It reheats surprisingly well, so leftovers (if there are any) still taste great the next day.
02 -
  • Don't skip removing the steak before you cook the vegetables, or it will turn tough and chewy instead of tender.
  • Press gently on the sandwiches while they grill so the cheese melts evenly, but don't smash them flat or you'll lose all that juicy filling.
  • Use medium heat, not high, or the bread will burn before the cheese has a chance to melt through.
03 -
  • Let your butter come to room temperature so it spreads easily and evenly without tearing the bread.
  • If you're making multiple sandwiches, keep the finished ones warm in a low oven while you grill the rest.
  • Use a cast iron skillet if you have one, it holds heat better and gives you the crispiest, most even crust.
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