Philly Cheesesteak Grilled Cheese (Printable)

Steak, peppers, onions, and melted provolone grilled between buttery bread. A savory fusion sandwich combining classic flavors.

# 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

# Directions:

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.

# Expert tips:

01 -
  • It turns leftovers into something that feels like you planned it all along, no fancy ingredients needed.
  • The crispy buttery crust against the gooey cheese and savory steak makes every bite feel indulgent without being complicated.
  • You get all the flavor of a Philly cheesesteak without leaving your kitchen or dealing with a messy hoagie roll.
02 -
  • Don't skip letting the sandwiches rest for a minute after grilling, or the cheese will ooze out everywhere when you cut them.
  • Make sure your skillet is at medium heat, not high, or the bread will burn before the cheese has a chance to melt.
  • Slice the steak as thin as you can so it cooks quickly and stays tender instead of chewy.
03 -
  • Press the sandwiches gently with your spatula while they cook to help the cheese melt faster and the layers stick together.
  • If you're making a big batch, keep the finished sandwiches warm in a 200-degree oven while you finish grilling the rest.
  • Season the steak generously because the cheese and bread are mild, and you want that savory flavor to come through in every bite.
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