Philly Cheesesteak Grilled Cheese (Printable)

Tender ribeye steak, caramelized peppers and onions with melted provolone on buttered bread for the ultimate comfort meal.

# 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 Tips:

01 -
  • It combines two comfort food classics into one ridiculously satisfying sandwich that feels like a warm hug.
  • The vegetables add sweetness and texture without feeling like an afterthought.
  • Golden, buttery bread gives way to gooey cheese and tender steak in every bite.
  • It comes together in about half an hour, making it perfect for a weeknight dinner or lazy weekend lunch.
02 -
  • Don't skip letting the sandwiches rest for a minute after grilling, it keeps the cheese from oozing out everywhere when you cut them.
  • Medium heat is your friend here, too high and the bread burns before the cheese melts.
  • Slice the steak as thin as possible, thicker pieces won't cook evenly and can make the sandwich harder to bite through.
03 -
  • Let your butter come to room temperature before spreading it on the bread, it goes on smoother and crisps more evenly.
  • If you're making multiple sandwiches, keep the finished ones warm in a low oven while you grill the rest.
  • Press gently with the spatula while grilling, but don't flatten the sandwich completely or you'll squeeze out all the juices.
Go Back