Philly Cheesesteak Grilled Cheese (Print-Friendly)

Steak strips, bell peppers, onions, and melted provolone sandwiched between golden buttery bread. A quick American comfort food favorite.

# 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 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 -
  • You get all the savory, beefy goodness of a cheesesteak without leaving your kitchen or dealing with a hoagie roll that falls apart.
  • The double layer of melted provolone creates these gorgeous cheese pulls that make every bite feel like a victory.
  • Its fast enough for a weeknight but impressive enough that people will ask you to make it again and again.
02 -
  • Dont cook the steak too long in the first step or itll turn chewy when you reheat it with the veggies, just a quick sear is enough.
  • Butter the bread all the way to the edges or youll end up with pale, sad corners that dont crisp up.
  • Use medium heat for grilling, high heat will burn the bread before the cheese melts and that is heartbreaking.
03 -
  • Press the sandwich gently with your spatula while it grills to help the cheese melt faster and get better contact with the pan.
  • If youre making multiple sandwiches, keep the finished ones warm in a low oven while you grill the rest so everyone eats at the same time.
  • Let the sandwich rest for just a minute before cutting, it gives the cheese a chance to set so it doesnt all spill out when you slice.
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