Philly Cheesesteak Grilled Cheese (Printable)

Steak, peppers, onions, and melty provolone pressed between golden buttery bread for an irresistible fusion sandwich.

# What You'll Need:

→ Filling

01 - Ribeye steak, thinly sliced, 10 oz
02 - Olive oil, 1 tablespoon
03 - Green bell pepper, small, thinly sliced
04 - Red bell pepper, small, thinly sliced
05 - Yellow onion, medium, thinly sliced
06 - Kosher salt, 1/2 teaspoon
07 - Black pepper, 1/4 teaspoon

→ Assembly

08 - White or sourdough bread, 8 slices
09 - Provolone cheese, 8 slices
10 - Unsalted butter, softened, 4 tablespoons

# 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 sliced 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. Layer 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 cutting board and let cool for 1 minute. Cut in half and serve immediately.

# Chef’s Tips:

01 -
  • It combines two iconic comfort foods into one ridiculously satisfying sandwich that tastes like a diner special.
  • The buttery, crispy bread holds up to the juicy filling without falling apart, and every bite has melted cheese in it.
  • You can make it in under 40 minutes with ingredients you probably already have or can grab easily.
02 -
  • If your bread is browning too fast but the cheese isn't melted, lower the heat and cover the skillet with a lid for a minute to trap the steam.
  • Don't overfill the sandwiches or they'll be impossible to flip without losing half the filling, I learned that the messy way.
  • Partially freezing the steak for 20 minutes before slicing makes it so much easier to get thin, even strips.
03 -
  • Press the sandwiches gently with a spatula while they cook to help the cheese melt evenly and the layers stick together.
  • Use a cast iron skillet if you have one, it holds heat really well and gives you the best crispy crust.
  • Let the sandwiches rest for a minute after grilling so the cheese firms up just slightly and doesn't all slide out when you cut them.
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