Philly Cheesesteak Grilled Cheese (Printable Version)

Juicy ribeye steak, sautéed peppers, onions, and melty provolone grilled between buttery bread. Easy fusion sandwich serves four.

# What You 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

08 - 8 slices sturdy white or sourdough bread
09 - 8 slices provolone cheese
10 - 4 tablespoons unsalted butter, softened

# Steps:

01 - Heat olive oil in a large skillet over medium-high heat. Add 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 delivers all the savory, beefy satisfaction of a cheesesteak but with the crispy, melty edges of a perfect grilled cheese.
  • You can make it on a weeknight with whatever peppers or onions are hanging out in your fridge.
  • The buttery, golden crust keeps everything together so you're not chasing steak across your plate.
  • It feels indulgent but comes together in about half an hour with just one skillet and a griddle.
02 -
  • Don't skip the step of removing the steak before you cook the veggies or it will turn chewy and dry.
  • Press the sandwiches gently while grilling but don't smash them flat or you'll squeeze out all the filling and cheese.
  • Use medium heat, not high, or the bread will burn before the cheese has a chance to melt.
03 -
  • Freeze your ribeye for 15 minutes before slicing so it's easier to cut paper-thin, which helps it cook fast and stay tender.
  • Add a pinch of garlic powder to the steak while it sears for an extra layer of flavor that doesn't overpower the cheese.
  • If your skillet isn't big enough for all four sandwiches, keep the first batch warm in a 200-degree oven while you finish the rest.
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