Philly Cheesesteak Grilled Cheese (Printable)

Succulent steak, peppers, onions, and provolone melted between buttery toasted bread in just 35 minutes.

# 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

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 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 vegetable 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 Tips:

01 -
  • It combines two iconic comfort foods into one crispy, melty masterpiece that feels like a warm hug.
  • You can have everything prepped and cooked in about half an hour, perfect for weeknight cravings.
  • The buttery, golden crust gives way to gooey cheese and savory steak in every bite.
  • It's endlessly adaptable, so you can sneak in mushrooms, swap cheeses, or add a little heat without losing the magic.
02 -
  • Don't skip the resting minute after grilling, it keeps the cheese from sliding out the second you cut into it.
  • Medium heat is your friend here, too high and the bread burns before the cheese melts, too low and you lose that crispy crust.
  • If your steak isn't sliced thin enough, it won't cook fast and will make the sandwich harder to bite through.
03 -
  • Freeze your steak for 15 minutes before slicing, it firms up just enough to make thin, even cuts a breeze.
  • Use a cast iron skillet if you have one, the even heat gives you the most consistent golden crust.
  • Press the sandwiches gently with your spatula while grilling, it helps the cheese melt faster and the layers meld together.
  • If you're making multiple sandwiches, butter all your bread at once and set up an assembly line, it speeds things up considerably.
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