Philly Cheesesteak Grilled Cheese (Printable)

Steak, sautéed peppers, onions, and provolone melted between buttery bread. A satisfying American comfort sandwich fusion.

# What You Need:

→ For the 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

→ For the 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 Tips:

01 -
  • It gives you all the savory, beefy satisfaction of a cheesesteak with the crispy, melty comfort of grilled cheese in every bite.
  • The peppers and onions get sweet and jammy in the pan, adding a layer of flavor that makes each sandwich feel like a full meal.
  • You can make it on a weeknight without any fancy equipment or hard to find ingredients.
  • Leftovers reheat beautifully in a hot skillet, and the bread crisps right back up.
02 -
  • If you try to flip the sandwich too early, the bread will tear and the filling will spill out, so wait until you see golden edges creeping up the sides before you even think about lifting the spatula.
  • Don't skip returning the steak to the pan with the veggies at the end, that quick toss lets all the flavors marry and keeps the meat from drying out while you build the sandwiches.
  • Medium heat is your friend here, too high and the bread burns before the cheese melts, too low and you end up with pale, soggy bread that never crisps.
03 -
  • Freeze your ribeye for 20 minutes before slicing it, the meat firms up just enough to make thin, even slices way easier to cut.
  • Press the sandwiches gently with the back of your spatula while they cook, it helps the cheese melt faster and the layers stick together without squishing out all the filling.
  • If your skillet isn't big enough to fit all four sandwiches at once, keep the finished ones warm in a low oven while you grill the rest.
Go Back