Philly Cheesesteak Grilled Cheese (Printable)

Tender steak, caramelized peppers, and creamy provolone melted between crispy buttered 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

# How to Make It:

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 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. 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 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 sandwiches to a cutting board, let cool for 1 minute, cut in half, and serve immediately.

# Expert Advice:

01 -
  • It combines two beloved classics into one ridiculously satisfying sandwich that tastes like it came from a gourmet diner.
  • The crispy buttered bread gives way to melted provolone and juicy steak in every bite, making it impossible to put down.
  • You can have it on the table in thirty-five minutes, which means weeknight indulgence without the takeout wait or expense.
02 -
  • Don't cook the steak over too high heat or it will toughen before the vegetables are ready, medium-high is the sweet spot for a good sear without drying out the meat.
  • Let the assembled sandwiches rest for a minute after grilling so the cheese sets slightly and doesn't all ooze out when you cut them in half.
03 -
  • Freeze your steak for fifteen minutes before slicing so it's easier to cut into thin, even strips that cook quickly and evenly.
  • Use a cast iron skillet if you have one, it holds heat better and gives you that restaurant-quality crust on the bread.
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