Philly Cheesesteak Grilled Cheese (Printable)

Steak strips, peppers, and melted provolone pressed between golden buttery bread for an irresistible fusion sandwich.

# What You 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:

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. Top each with 1 slice provolone, generous portion of steak and veggie mixture, another slice provolone, then remaining bread slices 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 a cutting board, let cool for 1 minute, cut in half, and serve immediately.

# Expert Tips:

01 -
  • It combines two iconic comfort foods into one ridiculously satisfying sandwich.
  • The crispy, golden bread contrasts perfectly with gooey melted cheese and tender steak.
  • It comes together in about 35 minutes with ingredients you probably already have.
  • Leftovers reheat beautifully in a hot skillet, no sogginess involved.
02 -
  • Do not skip removing the steak before sautéing the vegetables, or it will overcook and turn chewy.
  • Press gently while grilling, too much pressure squeezes out the filling and makes a mess.
  • Use medium heat, not high, or the bread will burn before the cheese melts.
03 -
  • Freeze your steak for 15 minutes before slicing, it makes getting thin slices so much easier.
  • Let the sandwiches rest for a minute after grilling, the cheese will set slightly and won't all spill out when you cut.
  • If your skillet isn't big enough, keep finished sandwiches warm in a 200°F oven while you grill the rest.
Go Back