Philly Cheesesteak Grilled Cheese (Printable View)

Steak strips, sautéed peppers and onions, and melty provolone grilled between golden buttery bread slices.

# Ingredient List:

→ 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

# How to Make:

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 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 provolone, generous portion of steak and vegetable mixture, another slice provolone, and remaining bread slices with buttered side up.
04 - Heat a large non-stick skillet or griddle over medium heat. Place sandwiches in 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 Tips:

01 -
  • It combines two legendary sandwiches into one glorious, cheese-dripping masterpiece that feels like breaking the rules in the best way.
  • Everything cooks in one skillet, so cleanup is shockingly easy for something this satisfying.
  • The crispy, buttery crust gives way to tender steak and sweet, caramelized peppers that make every bite different.
  • It comes together in about half an hour, which means you can go from craving to devouring faster than delivery.
02 -
  • Don't skip the resting step after grilling, even though it's tempting, because cutting into them too soon turns your perfect sandwich into a molten cheese puddle on the board.
  • Medium heat is your friend here; too high and the bread burns before the cheese melts, too low and you end up with soggy, pale bread that never crisps.
  • Slice your steak as thin as possible, or even ask your butcher to do it, because thick pieces won't cook evenly and can make the sandwich chewy.
03 -
  • Press the sandwiches gently but firmly with your spatula while they cook; it helps the cheese melt faster and creates better contact between the bread and the pan for that perfect golden crust.
  • If you're making multiple sandwiches and your skillet isn't big enough, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
  • Freeze any leftover cooked steak and vegetable filling in a zip-top bag; it reheats beautifully and makes throwing together another round of sandwiches almost instant.
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