Philly Cheesesteak Grilled Cheese (Print Version)

Tender ribeye steak, caramelized peppers and onions, melted provolone between buttery toasted bread.

# Components:

→ 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

# Directions:

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 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 takes two iconic sandwiches and makes them better together without any fancy tricks.
  • You get that satisfying crunch on the outside and gooey, savory chaos on the inside.
  • It uses simple ingredients you probably already have, and leftovers work beautifully.
  • Every bite feels indulgent but comes together in about half an hour.
02 -
  • Slice the steak as thin as possible, partially freezing it for 20 minutes makes this so much easier.
  • Do not skip letting the sandwich rest for a minute before cutting or the filling will slide right out.
  • Medium heat is key when grilling, too high and the bread burns before the cheese melts.
  • Use a heavy pan or press down gently with a spatula to get that contact and crispness.
03 -
  • Let your butter come to room temperature so it spreads evenly without tearing the bread.
  • Press the sandwich gently with your spatula while grilling to help the cheese melt faster and the layers stick together.
  • If making multiple sandwiches, keep finished ones warm in a low oven while you finish the batch.
  • Leftover steak works perfectly here, just reheat it gently with the veggies before assembling.
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