Philly Cheesesteak Grilled Cheese (Printable Version)

Savory ribeye with caramelized peppers and provolone in toasted buttery bread.

# What You'll 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 - 0.5 teaspoon kosher salt
07 - 0.25 teaspoon black pepper

→ 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 sliced steak, season with salt and pepper, and cook 2–3 minutes until browned. Remove steak and set aside.
02 - In the same skillet, add bell peppers and onion. Sauté 4–5 minutes until softened and lightly caramelized. Return steak to the skillet, toss to combine, then remove from heat.
03 - Butter one side of each bread slice. Place four slices buttered side down on a surface. Layer each with 1 slice provolone, a generous portion of steak and vegetable mixture, another slice provolone, then top with remaining bread slices buttered side up.
04 - Heat a large non-stick skillet or griddle over medium heat. Grill sandwiches for 3–4 minutes per side, pressing gently, until bread is golden and cheese melts.
05 - Transfer sandwiches to a cutting board, let rest for 1 minute, then cut in half and serve immediately.

# Additional Tips::

01 -
  • It's ridiculously easy to throw together but tastes like you spent hours in the kitchen.
  • The cheese gets impossibly gooey while the bread turns golden and crispy, creating this perfect textural contrast.
  • You can have dinner on the table in under 40 minutes, start to finish.
02 -
  • The cheese needs to be sliced, not shredded—sliced cheese melts evenly and holds everything together, while shredded cheese can seep out and char on the griddle.
  • Buttering the bread while it's still cool and firm makes it spread evenly; if you wait until it's warm, the butter melts and pools unevenly.
  • Don't skip letting the steak rest between searing and building the sandwich—it stays juicier and won't release all its moisture into the bread.
03 -
  • Use a meat mallet or the bottom of a heavy pan to gently pound the steak slices even thinner if you can—it makes a difference in tenderness and how evenly they cook.
  • If your bread is a bit firm, let it come to room temperature before buttering; cold bread resists the butter and doesn't brown as evenly.
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