Philly Cheesesteak Grilled Cheese (Printer-friendly)

Steak, peppers, onions and melted provolone on buttery bread. A 35-minute fusion sandwich combining two classic flavors.

# What You Need:

→ For the 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

→ For the Sandwich

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

# How to Make It:

01 - Heat olive oil in a large skillet over medium-high heat. Add the sliced steak, season with salt and pepper, and cook for 2 to 3 minutes until browned. Remove steak and set aside.
02 - In the same skillet, add bell peppers and onion. Sauté for 4 to 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 then 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 to 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.

# Cooking Tips:

01 -
  • It brings together two comfort food legends in one crispy, gooey sandwich that actually tastes better than either one alone.
  • Everything cooks in one skillet, so cleanup is fast and you can have dinner on the table in less than forty minutes.
  • The mix of tender steak, sweet peppers, and that golden buttery crust makes every bite feel like a celebration.
02 -
  • Don't skip letting the sandwich rest for a minute before cutting, or all that melted cheese will run out onto the board.
  • Medium heat is your friend here, too high and the bread burns before the cheese melts, too low and you lose that crispy crust.
  • If your steak isn't thin enough, it won't cook evenly and the sandwich will be hard to bite through.
03 -
  • Freeze your steak for 20 minutes before slicing, it firms up just enough to make thin, even cuts much easier.
  • Press the sandwiches gently but firmly with your spatula while they cook, it helps the cheese melt faster and creates better contact with the pan for that perfect crust.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you grill the rest.
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