Philly Cheesesteak Grilled Cheese (Print View)

Ribeye steak, peppers, onions, and provolone melted between buttery bread for a hearty American sandwich.

# Components:

→ 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 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 vegetable mixture, another slice of provolone, and 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, cut in half, and serve immediately.

# Expert Advice:

01 -
  • It takes two comfort food legends and smashes them into one ridiculously satisfying sandwich.
  • Everything cooks in one skillet, so cleanup is a breeze even when you're covered in melted cheese.
  • You can have this on the table in half an hour, which makes it perfect for weeknight cravings.
  • The contrast between crispy buttered bread and gooey, savory filling is unbeatable.
02 -
  • Slice the steak as thin as possible, it cooks faster and stays tender instead of chewy.
  • Don't skip letting the sandwich rest for a minute after grilling, it keeps the cheese from sliding out when you cut.
  • Use medium heat, not high, or the bread will burn before the cheese melts.
03 -
  • Press the sandwich gently with the spatula while grilling to help the cheese melt faster and create better contact with the pan.
  • If your skillet isn't big enough, keep finished sandwiches warm in a low oven while you cook the rest.
  • Freeze the steak for 15 minutes before slicing, it firms up just enough to make thin slicing way easier.
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