Philly Cheesesteak Grilled Cheese (Print)

Tender steak, caramelized peppers, and melted provolone between buttery bread. A hearty American fusion 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 comfort food classics into one ridiculously satisfying sandwich that feels like a treat but comes together in about half an hour.
  • The crispy, buttery bread gives way to gooey melted cheese and savory steak in every single bite, making it impossible to put down.
  • You can prep the filling ahead and assemble sandwiches in minutes when hunger strikes hard.
  • It uses simple ingredients you probably already have, no fancy grocery run required.
02 -
  • Do not skip softening the butter, cold butter tears the bread and leaves you with uneven browning and sad, pale spots.
  • Keep the heat at medium when grilling the sandwiches or the bread will burn before the cheese has a chance to melt all the way through.
  • Thin slices of steak are crucial, thick chunks make the sandwich hard to bite through and the texture feels clunky instead of cohesive.
  • Let the sandwiches rest for a full minute before cutting or you will lose half the melted cheese to your cutting board instead of keeping it inside where it belongs.
03 -
  • Freeze your steak for 15 to 20 minutes before slicing to make cutting thin, even strips almost effortless.
  • Press the sandwiches gently with your spatula while they grill to help the cheese melt faster and create better contact between all the layers.
  • If you want extra flavor, brush the bread with garlic butter instead of plain butter before grilling.
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives you the most even, gorgeous golden crust.
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