Philly Cheesesteak Grilled Cheese (Printer-friendly)

Steak and provolone between golden buttery bread with caramelized peppers and onions. A delicious 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

# 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 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 pan, toss to combine, and remove from heat.
03 - Butter one side of each bread slice. Place 4 slices buttered side down on work surface. Top each with 1 slice provolone, generous portion of steak and vegetable mixture, another slice provolone, and remaining bread slices with buttered side up.
04 - Heat a large non-stick skillet or griddle over medium heat. Place sandwiches in 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 cutting board, let cool for 1 minute, then cut in half and serve immediately.

# Expert Suggestions:

01 -
  • It combines two comfort food classics into one ridiculously satisfying sandwich that feels indulgent without being complicated.
  • The crispy, buttery bread gives way to gooey melted cheese and tender steak in every bite.
  • You can have dinner on the table in 35 minutes using simple ingredients you probably already have.
  • It's flexible enough to adapt based on what's in your fridge, and leftovers reheat beautifully in a skillet.
02 -
  • Don't crowd the steak in the pan or it will steam instead of sear, which means less flavor and a watery filling.
  • Use medium heat when grilling the sandwiches, high heat burns the bread before the cheese melts and you end up with a crunchy shell around cold insides.
  • Let the vegetables cook long enough to caramelize, rushing this step leaves them raw and crunchy instead of sweet and tender.
03 -
  • Freeze your steak for 15 minutes before slicing, it firms up just enough to make thin, even slices without a struggle.
  • Use a cast iron skillet if you have one, it holds heat better and gives you the most consistent golden crust on the bread.
  • Let the butter come to room temperature before spreading, it coats the bread evenly and prevents tearing.
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