Philly Cheesesteak Grilled Cheese (Printer View)

Steak strips, caramelized peppers and onions with melty provolone cheese pressed between golden buttery bread.

# 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

# Method 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. Transfer steak to a plate 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 work surface. Layer each with 1 slice provolone, generous portion of steak and vegetable mixture, another slice provolone, and remaining bread slice 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 sandwiches to a cutting board and let cool for 1 minute. Cut in half and serve immediately.

# Expert Advice:

01 -
  • Two iconic sandwiches unite into one indulgent, messy masterpiece that satisfies every comfort food craving at once.
  • The buttery, golden crust gives way to stretchy cheese and savory steak in every single bite.
  • It comes together in about half an hour, making it perfect for weekend lunches or lazy dinners when you want something special without the fuss.
02 -
  • Slice the steak as thin as possible, if it's too thick it won't cook evenly and you'll end up with chewy bites that ruin the texture.
  • Don't skip letting the vegetables caramelize, that sweetness is what keeps the sandwich from feeling one-note and heavy.
  • Use medium heat when grilling the sandwiches, too high and the bread burns before the cheese melts, too low and you lose that crispy crust.
03 -
  • Freeze the steak for 20 minutes before slicing, it firms up just enough to make cutting paper-thin slices almost effortless.
  • Press the sandwiches gently but firmly with your spatula while grilling, it helps the cheese melt faster and creates better contact with the pan for that perfect crust.
  • If you're making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
Return