Philly Cheesesteak Grilled Cheese (Printable)

A fusion of Philly cheesesteak and grilled cheese with tender steak, caramelized vegetables, and melted provolone on buttery bread.

# What You 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

# Step-by-Step:

01 - Heat olive oil in a large skillet over medium-high heat. Add sliced steak, season with salt and pepper, and cook for 2 to 3 minutes until browned. Remove and set aside.
02 - In the same skillet, add bell peppers and onion. Sauté for 4 to 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 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 to 4 minutes per side, pressing gently, until bread is golden and cheese is melted.
05 - Transfer to a cutting board and let cool for 1 minute. Cut in half and serve immediately.

# Expert Suggestions:

01 -
  • Every bite delivers the satisfying crunch of golden buttered bread followed by the gooey pull of melted provolone wrapped around tender steak.
  • It uses one skillet for the filling and another for grilling, so cleanup stays simple even when flavors run deep.
  • The sweetness of caramelized peppers and onions balances the richness of beef and cheese in a way that feels both indulgent and somehow just right.
02 -
  • Slice the steak as thin as possible while it's still slightly cold from the fridge, it's much easier to control the knife and you'll get even pieces that cook at the same rate.
  • Don't skip the resting minute after grilling, it lets the cheese set just enough so it doesn't all slide out when you take the first bite.
  • Use medium heat for grilling, not high, or the bread will burn before the cheese has a chance to melt all the way through.
03 -
  • Press down gently but firmly with a spatula while grilling to help the cheese melt evenly and create better contact between the bread and the pan for that perfect golden crust.
  • If your steak is starting to cook unevenly, pull the thicker pieces to the edges of the pan where the heat is less intense and let the thinner slices stay in the center.
  • Butter the bread all the way to the edges, not just the middle, so every bite gets that crispy, golden finish and nothing stays pale or soft.
Return