Save to Pinterest The skillet was still hot from breakfast when I decided to throw together lunch using leftover steak from the night before. I had bread, cheese, and some wilting peppers that needed rescuing. What started as a way to clean out the fridge turned into one of those happy accidents that gets requested every single week now. My kids walked in, sniffed the air, and asked if we were having "that amazing sandwich" again before they even saw what I was making.
I made this for my brother during a football game once, and he stopped mid-sentence to stare at his plate. He said it tasted like the sandwich shop near our old college campus, except better because the cheese actually melted all the way through. Now every time he visits, he hints around until I agree to make them. It became our unofficial game day tradition without either of us planning it that way.
Ingredients
- Ribeye steak, thinly sliced (300 g): The marbling in ribeye keeps the meat juicy and flavorful even when cooked quickly, ask your butcher to slice it thin or pop it in the freezer for 20 minutes to make slicing easier yourself.
- Olive oil (1 tablespoon): This gets the skillet hot enough to sear the steak without sticking, and it adds a subtle richness that butter alone would burn at high heat.
- Green and red bell peppers (1 small each, thinly sliced): The mix of colors makes it look vibrant and the peppers add a sweet crunch that balances the richness of the meat and cheese.
- Yellow onion (1 medium, thinly sliced): Onions caramelize beautifully in the steak drippings and bring a gentle sweetness that ties everything together.
- Kosher salt (1/2 teaspoon): Season the steak while it cooks so the salt penetrates the meat instead of just sitting on the surface.
- Black pepper (1/4 teaspoon): Freshly cracked pepper has more punch, but pre-ground works perfectly fine if that is what you have on hand.
- Sturdy white or sourdough bread (8 slices): You need bread that can hold up to the filling without getting soggy, sourdough adds a nice tang but any thick-cut sandwich bread works.
- Provolone cheese (8 slices): Provolone melts into creamy, stretchy perfection and has a mild flavor that does not overpower the steak.
- Unsalted butter, softened (4 tablespoons): Softened butter spreads evenly and creates that golden, crispy crust we are all here for.
Instructions
- Sear the steak:
- Heat your olive oil in a large skillet over medium-high until it shimmers, then add the thinly sliced steak in a single layer, season with salt and pepper, and let it sear undisturbed for about a minute before stirring. Cook for another minute or two until browned but still tender, then transfer to a plate.
- Sauté the vegetables:
- In the same skillet with all those flavorful steak drippings, toss in your sliced bell peppers and onion, stirring occasionally until they soften and develop golden caramelized edges in about 4 to 5 minutes. Add the steak back in, toss everything together, and take the pan off the heat.
- Assemble the sandwiches:
- Butter one side of each bread slice generously, then lay 4 slices buttered side down and build each sandwich with a slice of provolone, a hearty scoop of the steak and veggie mixture, another slice of provolone, and the top bread slice buttered side up. Press down gently so everything holds together.
- Grill until golden:
- Heat a large non-stick skillet or griddle over medium heat and place your sandwiches in carefully, working in batches if they do not all fit. Grill for 3 to 4 minutes on each side, pressing gently with a spatula, until the bread turns a beautiful golden brown and the cheese melts into gooey perfection.
- Rest and serve:
- Transfer the sandwiches to a cutting board and let them sit for just a minute so the cheese sets slightly and does not ooze out everywhere when you cut. Slice each sandwich in half and serve while they are still warm and irresistible.
Save to Pinterest One rainy Saturday, I made these sandwiches and we ate them on the couch with a pile of napkins, and my daughter said it felt like we were at a diner even though we were in our pajamas. That is when I realized some recipes do not just feed people, they create little pockets of coziness that stick around long after the plates are empty. Now every time the weather turns gray, someone asks if we can have those sandwiches again.
Choosing Your Bread
I learned the hard way that flimsy sandwich bread turns into a soggy mess under all that filling. Sourdough is my favorite because the tangy flavor plays so well with the savory steak, and the structure holds up under pressure. If you cannot find sourdough, look for a thick-cut white bread or even a rustic Italian loaf. The key is density, you want bread that toasts up crispy on the outside but stays sturdy enough to cradle all that cheese and meat without falling apart in your hands.
Swapping the Cheese
Provolone is classic and melts like a dream, but I have made this with mozzarella when that is all I had and it worked beautifully, just a little milder in flavor. Swiss cheese adds a nutty sharpness that some people love, and white American cheese melts so smoothly it is almost unfair. I do not recommend cheddar here because it can get greasy and does not melt as evenly, but if cheddar is your thing, go for a mild white cheddar and keep the heat low.
Make-Ahead Tips
The steak and veggie filling can be cooked up to two days ahead and stored in an airtight container in the fridge, which makes weeknight assembly almost laughably easy. When you are ready to eat, just reheat the filling gently in a skillet or microwave, then build and grill your sandwiches as usual. I do not recommend assembling the whole sandwich ahead of time because the bread absorbs moisture and will not crisp up properly, but having the filling ready is a total game changer.
- Store leftover filling separately from bread and cheese to keep everything fresh.
- Reheat filling just until warmed through, do not overcook the steak or it will turn tough.
- If you have leftover assembled sandwiches, reheat them in a skillet instead of the microwave to bring back the crispy exterior.
Save to Pinterest This sandwich has become my answer to "what is for lunch" more times than I can count, and it never gets old. I hope it brings the same easy joy to your kitchen that it has brought to mine.
Recipe Q&A
- → Can I use a different cut of beef?
Yes, ribeye works best for tenderness, but you can substitute with sirloin, strip steak, or even thinly sliced deli roast beef for a quicker option. Slice against the grain for maximum tenderness.
- → What cheese works best as a substitute?
Provolone is ideal for its mild flavor and meltability. Mozzarella, Swiss, or American cheese are excellent alternatives. Avoid cheeses that don't melt well, like feta or fresh ricotta.
- → How do I keep the bread from getting soggy?
Butter the bread generously before grilling—this creates a protective barrier. Ensure the filling isn't overly wet by cooking off excess moisture from the peppers and onions. Serve immediately after grilling.
- → Can I make this vegetarian?
Absolutely. Omit the steak and add sautéed mushrooms, caramelized onions, roasted zucchini, or fresh tomatoes. Consider adding crispy bacon bits or tempeh for extra protein and flavor.
- → What's the best way to grill these sandwiches?
Use a non-stick skillet or griddle on medium heat. Press gently with a spatula while grilling to ensure even browning and cheese melting. Cook 3-4 minutes per side until bread is golden and cheese oozes slightly at the edges.
- → Can I prepare the filling ahead of time?
Yes, cook the steak and vegetables up to 4 hours ahead and refrigerate. Reheat gently before assembling and grilling the sandwiches to ensure the cheese melts properly.