Philly Cheesesteak Grilled Cheese (Printable Version)

Steak strips, sautéed peppers, onions and provolone cheese grilled between buttery bread. A flavorful fusion sandwich.

# Ingredient List:

→ 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

# Step-by-Step Instructions:

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 bell peppers and 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 buttered side down on a work surface. Top each with 1 slice of provolone, a generous portion of steak and veggie mixture, another slice of provolone, and the remaining bread slices buttered side up.
04 - Heat a large non-stick skillet or griddle over medium heat. Place sandwiches in the skillet 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, let cool for 1 minute, then cut in half and serve immediately.

# Expert Advice:

01 -
  • It takes everything perfect about a cheesesteak and makes it easier to eat without the drip down your wrist.
  • The double layer of provolone creates pockets of stretchy, salty goodness that melt into every bite.
  • You can make it on a weeknight without any fancy equipment or hard to find ingredients.
  • Leftovers reheat beautifully in a skillet, which almost never happens with grilled cheese.
02 -
  • If your steak isn't sliced thin enough, it won't cook evenly and you'll end up with chewy bites that ruin the texture, ask your butcher to slice it for you or pop it in the freezer for twenty minutes to firm it up before slicing.
  • Don't skip letting the sandwiches rest for that one minute after grilling, it makes the difference between a sandwich that holds together and one that falls apart on the first bite.
  • Medium heat is non negotiable, too high and the bread burns before the cheese melts, too low and it just gets soggy instead of crisp.
03 -
  • Press the sandwiches gently but firmly with your spatula while they grill, it helps the cheese melt into every corner and keeps the layers from sliding apart.
  • If you're making multiple sandwiches, keep the finished ones warm in a low oven while you grill the rest so everyone eats at the same time.
  • For extra flavor, add a pinch of garlic powder to the steak while it sears or spread a thin layer of mayo on the inside of the bread before assembling.
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