The Philly cheesesteak is a classic American sandwich – and so delicious! But you can make one even if you don’t have hoagie rolls. Instead, using normal sliced bread, you can make this into a Philly cheesesteak grilled cheese sandwich. This version is just as tasty, but it’s great for a smaller meal with less bread. Give this recipe a try – I think you’ll love it too.
Best steak for a Philly cheesesteak grilled cheese sandwich
Ribeye steak is your best choice for a Philly cheesesteak grilled cheese sandwich. It’s juicy and makes for a really flavorful sandwich.
In order to make a really good sandwich, cut the beef into really thin slices. I’d also recommend cutting the slices into small, bite-size pieces since a grilled cheese sandwich is smaller than a hoagie. The first time I made this sandwich, my pieces were too big, and I ended up pulling entire chunks of beef out of the sandwich as I took a bite.
Combined with provolone cheese, this makes a perfect meal!
And while the meat is certainly important, since this is a grilled cheese sandwich, I put a little more emphasis on the cheese. This means my ratio of cheese to meat skews more to the cheese than a normal Philly cheesesteak might.
What about the veggies?
A traditional Philly cheesesteak sandwich only has onions, no other veggies. But this has evolved over time, and some people put bell peppers or mushrooms or both in addition to the onions.
This is a judgement call for you. We’re already straying from tradition and making this into a grilled cheese sandwich, so I don’t have a problem adding peppers to my sandwich. I even used red peppers instead of the more common green peppers because I like the sweetness of the red ones better.
Chop up your veggies into small, bite sized pieces so they fit nicely into the sandwich. I always find that smaller pieces work better in a grilled cheese sandwich. It makes it easier for the cheese to melt around the other ingredients and hold everything together.
>>Not a meat eater? Try the Provolone, Peppers & Onions Grilled Cheese Sandwich Recipe.
How to make a Philly cheesesteak grilled cheese sandwich
Start by slicing the meat and chopping up the veggies. Remember, thinly sliced meat and small pieces of meat and veggies will really make the sandwich work better.
Set up a quarter cup of shredded provolone onto one slice of bread. If you can get a block of provolone and shred it yourself, this is best. You’ll need another quarter cup of shredded provolone ready for later.
Otherwise quality slices from the deli counter work well too, and in this case, put one slice on each piece of bread.
Melt some butter in a pan on medium heat. You could use oil if you prefer, but since I like using butter for grilled cheese sandwiches, I’d rather use butter for sauteing any ingredients that are going into the sandwich.
Put the beef in the pan first, and let it cook for about a minute. Then add in your diced onions and peppers. Cook the meat until it’s cooked through. Since it’s thin, this won’t take long. You shouldn’t need more than a few minutes, 5 minutes tops, to cook the meat and the veggies.
Scoop out the meat and veggies onto the cheese-covered bread and distribute as evenly as you can. Then top with the other quarter cup of shredded provolone (or your second slice if you’re using slices) and top it off with the other slice of bread.
Add a little more butter to the pan, and once it melts, place your sandwich into the pan. Since the pan is already pretty hot, I find it usually cooks a little faster than some other grilled cheese sandwiches. Grill on each side for about 3 minutes on medium, checking to make sure the bread doesn’t burn.
If the bread isn’t quite golden brown enough, cook for another minute or so on each side.
Now it’s time to enjoy that beefy, cheesy goodness! I hope you loved this Philly cheesesteak grilled cheese sandwich recipe!
- 2 slices of bread
- 1/2 cup of shredded provolone, divided (or 2 slices)
- 1/4 cup of diced bell pepper (any color) and yellow onion
- 2 ounces of Ribeye steak, thinly sliced
- salt and pepper, to taste
- Cover one slice of bread with half of the provolone, so 1/4 cup. If you can get a big chunk of provolone from the deli counter and shred it yourself, that would be best. Otherwise use sliced provolone and put one slice of cheese on one slice of bread.
- Heat the pan on medium.
- Add a slab of butter to the pan and let it melt completely.
- Sauté the slices of ribeye and season with a little salt and pepper. Thin slices are best, and if you cut them into small pieces, they'll work well in this kind of sandwich.
- After the steak has been cooking for about a minute or two, add the peppers and onions to the pan. Cook until the meat is cooked through, onions start getting a little translucent, and before the peppers get too charred. About 5 minutes or less should be enough.
- Scoop the steak, peppers, and onions onto the provolone, evenly spreading them around. Then top with the remaining 1/4 of shredded provolone, or the other slice if you're using sliced cheese, and the other piece of bread.
- Add a little more butter to the pan. Place the sandwich into the pan, and cook for 3-4 minutes on one side, checking to make sure it isn't burning. Sometimes my sandwich cooks a little faster since the pan is already hot from cooking the steak, peppers, and onions.
- Once the first side is golden brown, flip and cook the other side.
- When both sides are a crispy golden brown and the cheese is melty and holds the meat, peppers, and onions in place, your Philly cheesesteak grilled cheese sandwich is done and ready to eat.
Make this gluten free with your favorite gluten free bread.
A traditional Philly cheesesteak has only onions, but some people like to add peppers and/or mushrooms.
Amount Per Serving: Calories: 735Total Fat: 41gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 117mgSodium: 1267mgCarbohydrates: 55gFiber: 5gSugar: 15gProtein: 38g
Nutritional information is an estimate provided by a third party app and should not be used in place of the advice of a professional nutritionist.