Philly Cheesesteak Grilled Cheese (Print Version)

Golden grilled bread holds beef, peppers, onions, and gooey cheese for a hearty, melty sandwich experience.

# Components:

→ Meats

01 - 10 oz thinly sliced beef steak (preferably ribeye or sirloin)

→ Vegetables

02 - 1 small onion, thinly sliced
03 - 1 small green bell pepper, thinly sliced
04 - 1 small red bell pepper, thinly sliced

→ Bread & Cheese

05 - 8 slices sourdough or Italian bread
06 - 8 slices provolone cheese
07 - 4 tablespoons unsalted butter, softened

→ Seasonings

08 - 1 tablespoon vegetable oil
09 - Salt and black pepper, to taste

# Directions:

01 - Heat vegetable oil in a large skillet over medium-high heat. Add thinly sliced onion and bell peppers. Sauté for 3 to 4 minutes, stirring occasionally, until softened and lightly caramelized.
02 - Add the thinly sliced beef steak to the skillet with vegetables. Season with salt and black pepper. Cook, stirring gently, until the beef is browned and just cooked through, about 2 to 3 minutes. Remove pan from heat.
03 - Arrange bread slices on a clean surface. Evenly spread softened butter on one side of each bread slice.
04 - Place four bread slices, buttered side down, on your work surface. Top each with one slice provolone cheese, one-fourth of the beef and vegetable mixture, and another slice of provolone cheese. Cover with remaining bread slices, buttered side up.
05 - Wipe out the skillet and set over medium heat. Working in batches if needed, add sandwiches and cook for 2 to 3 minutes per side, pressing lightly with a spatula, until bread is golden brown and cheese is melted.
06 - Transfer sandwiches to a cutting board. Slice in half and serve hot.

# Expert Advice:

01 -
  • The steak and cheese filling oozes out in the most satisfying way, like a secret bonus in every bite.
  • It’s easy enough for a quick weeknight treat, but special enough to feel like a restaurant lunch at home.
02 -
  • If you rush the sauté or use too high a heat, you’ll end up with burnt edges and soggy peppers instead of the sweet, caramelized flavor you want.
  • Switching to deli roast beef in a pinch keeps the process quick and still gives that meaty bite—I wish I'd tried it sooner on busy nights.
03 -
  • The secret to bread that’s evenly golden and never greasy is starting in a dry skillet and waiting until it’s preheated before adding the sandwiches.
  • Using two types of cheese—instead of just one—can unlock unexpectedly delicious results and help the filling hold together better.
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