Philly Cheesesteak Grilled Cheese (Printable)

Steak-filled sandwich with caramelized peppers, onions, and melty provolone cheese grilled between buttery bread.

# 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

# How To Make:

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.

# Top Suggestions:

01 -
  • Its the ultimate comfort food mashup, crispy outside and tender inside with layers of flavor in every bite.
  • You get restaurant quality taste without leaving your kitchen, and everything comes together in half an hour.
  • Perfect for using up leftover steak or stretching a small amount of meat into something impressive.
02 -
  • Dont cook the steak all the way through in the first step, it will finish cooking when you grill the sandwich and you dont want it tough.
  • Use medium heat for grilling, not high, or the bread will burn before the cheese melts.
  • Let the sandwiches rest for a minute after grilling, cutting them right away makes all the filling slide out.
03 -
  • Press the sandwiches gently with your spatula while grilling to help the cheese melt evenly and the layers stick together.
  • If youre making these for a crowd, keep finished sandwiches warm in a low oven while you grill the rest.
  • Leftover steak or roast beef works beautifully here, just reheat it gently with the veggies.
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