Philly Cheesesteak Grilled Cheese (Printable)

Steak and peppers combined with melted provolone between golden, buttery bread—a delicious fusion of American favorites.

# 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 sliced bell peppers and onion. Sauté for 4-5 minutes until softened and lightly caramelized. Return steak to pan, toss to combine, and remove from heat.
03 - Butter one side of each bread slice. Place 4 slices buttered side down on work surface. Layer each with 1 slice provolone, generous portion of steak and veggie mixture, another slice provolone, and remaining bread slice buttered side up.
04 - Heat a large non-stick skillet or griddle over medium heat. Place sandwiches in skillet in batches if necessary. Grill 3-4 minutes per side, pressing gently, until bread is golden and cheese is melted.
05 - Transfer to cutting board, let cool for 1 minute, cut in half, and serve immediately.

# Expert Tips:

01 -
  • It delivers that drippy, indulgent sandwich shop experience without leaving your kitchen.
  • The crispy butter-griddled bread holds everything together better than a roll ever could.
  • You can prep the filling ahead and assemble sandwiches in under five minutes when hunger strikes.
  • Leftovers reheat beautifully in a hot skillet, staying crisp instead of soggy.
02 -
  • Don't crank the heat too high or the bread will burn before the cheese melts, medium heat gives you control.
  • Letting the filling cool for a minute before assembling prevents the bread from getting soggy and the cheese from sliding off.
  • Press gently with the spatula while grilling, too much pressure squeezes out all the good juices.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives the bread an extra crispy crust.
  • If you're making multiple sandwiches, keep the finished ones warm in a low oven while you grill the rest.
  • For a spicy kick, toss sliced jalapeños into the pepper and onion mix, or spread a little hot sauce on the bread before assembling.
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