Philly Cheesesteak Grilled Cheese (Print version)

Steak, peppers, onions, and melted provolone between golden buttery bread. Classic American comfort in a sandwich.

# 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

# Directions:

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 beloved comfort foods into one ridiculously satisfying sandwich that feels like a warm hug.
  • The buttery, crispy bread creates the perfect contrast to the juicy steak and melted cheese inside.
  • Everything cooks in under 35 minutes, so you can have restaurant quality flavor without leaving home.
  • Leftovers reheat beautifully in a skillet, staying crispy instead of soggy.
02 -
  • Don't skip removing the steak before adding the vegetables or it will overcook and turn chewy.
  • Use medium heat when grilling the sandwiches, not high, or the bread will burn before the cheese melts.
  • Softened butter spreads way easier than cold butter and gives you an even, beautiful golden crust.
03 -
  • Freeze the ribeye for 15 minutes before slicing so it's easier to get those thin, even strips.
  • Press down gently with your spatula while grilling to help the cheese melt faster and bind everything together.
  • If your skillet isn't big enough for all four sandwiches, keep the finished ones warm in a 200 degree oven while you cook the rest.
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