Philly Cheesesteak Grilled Cheese (Print Version)

Steak strips, sautéed peppers, onions, and melty provolone grilled between buttery bread for a satisfying fusion sandwich.

# 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 - 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 It:

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 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 vegetable mixture, another slice of provolone, and the remaining bread slices with 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.

# Additional Tips::

01 -
  • It takes everything you love about a Philly cheesesteak and wraps it in crispy, buttery, melted cheese heaven.
  • You get restaurant quality flavor in your own kitchen without any fancy equipment or hard to find ingredients.
  • It is ready in about half an hour, making it perfect for weeknights when you want something indulgent but dont have hours to spend cooking.
  • Leftovers reheat beautifully in a skillet, so you can enjoy that golden crust all over again the next day.
02 -
  • If your steak is not sliced thin enough, it will be tough and chewy no matter how well you cook it, so ask your butcher to slice it or pop it in the freezer for 20 minutes to firm up before slicing yourself.
  • Do not overload the sandwich with filling or it will slide out the sides and make flipping nearly impossible, a generous portion means enough to taste in every bite, not a mountain that collapses.
  • Use a lid or another heavy pan to press down on the sandwiches while they cook, it helps the cheese melt faster and creates better contact with the heat for that crispy crust.
03 -
  • Freeze your steak for 15 to 20 minutes before slicing so it firms up and you can get paper thin slices without any struggle.
  • Let your skillet preheat properly before adding the sandwiches, a hot surface from the start is what gives you that even golden crust.
  • If your cheese is not melting fast enough, add a tablespoon of water to the pan and cover with a lid for 30 seconds to create steam.
  • Use a bench scraper or wide spatula to flip the sandwiches confidently in one motion, hesitation leads to torn bread and filling everywhere.
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