Philly Cheesesteak Grilled Cheese (Printable Version)

Juicy steak, sautéed peppers, and melted provolone between golden buttery bread. Serves 4.

# Ingredient List:

→ 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

# Steps:

01 - Heat olive oil in a large skillet over medium-high heat. Add the sliced steak, season with salt and pepper, and cook for 2–3 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 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 3–4 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 combines two iconic sandwiches into one outrageously satisfying meal that feels like a warm hug on a plate.
  • The crispy, buttery crust gives way to melty cheese and tender steak with sweet caramelized veggies in every bite.
  • You can have it on the table in about half an hour, making it perfect for weeknights or lazy weekend lunches.
  • It tastes like something you'd order at a diner but costs a fraction of the price and lets you control every delicious layer.
02 -
  • Don't skip letting the sandwiches rest for a minute before cutting, or you'll lose half the filling to the cutting board and end up with a beautiful mess.
  • Medium heat is crucial when grilling, too high and the bread burns before the cheese melts, too low and it just sits there getting greasy instead of crispy.
  • Slice your steak against the grain and as thin as possible, it makes all the difference between tender bites and chewy ones.
03 -
  • Freeze your steak for about 20 minutes before slicing, it firms up just enough to make thin, even cuts much easier.
  • Press down gently with your spatula while grilling to help the cheese melt faster and the bread crisp more evenly.
  • 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.
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