Philly Cheesesteak Grilled Cheese (Printable)

Steak, sautéed peppers, onions, and melty provolone pressed between golden buttery bread for the ultimate comfort sandwich.

# Ingredient List:

→ Filling

01 - Ribeye steak, thinly sliced, 10 oz
02 - Olive oil, 1 tablespoon
03 - Green bell pepper, small, thinly sliced
04 - Red bell pepper, small, thinly sliced
05 - Yellow onion, medium, thinly sliced
06 - Kosher salt, 1/2 teaspoon
07 - Black pepper, 1/4 teaspoon

→ Sandwich

08 - White or sourdough bread, 8 slices, sturdy
09 - Provolone cheese, 8 slices
10 - Unsalted butter, softened, 4 tablespoons

# 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 to 3 minutes until browned. Remove steak and set aside.
02 - In the same skillet, add bell peppers and onion. Sauté for 4 to 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 to 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 delivers all the savory, cheesy comfort of two iconic sandwiches in one ridiculously satisfying bite.
  • The crispy, buttery crust gives way to juicy steak and gooey cheese that stretches with every pull.
  • It comes together in about half an hour, making it perfect for busy weeknights or lazy weekend lunches.
  • You can customize the filling with whatever vegetables or cheese you have on hand without losing that signature flavor.
02 -
  • Don't skip the resting step after grilling, or you'll lose half the cheese to the cutting board instead of your mouth.
  • Make sure your skillet isn't too hot, or the bread will burn before the cheese melts, leaving you with a crispy shell and a cold center.
  • Slice the steak as thin as possible while it's partially frozen for easier cutting and faster, more even cooking.
03 -
  • Use a cast iron skillet if you have one, it distributes heat evenly and gives you that perfectly crisp, golden crust every time.
  • Press the sandwich gently with a spatula while grilling to help the cheese melt faster and bind everything together without squashing out the filling.
  • If you're making multiple sandwiches, keep the finished ones warm in a low oven while you grill the rest so everyone eats hot food at the same time.
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