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Philly Cheesesteak Grilled Cheese

Tender ribeye steak, melted provolone cheese, and caramelized onions grilled between buttery bread for the ultimate comfort sandwich.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American, Comfort Food
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Steak Filling
  • 1 pound ribeye or sirloin steak thinly sliced
  • 1 large onion thinly sliced
  • 1 green bell pepper thinly sliced
  • 8 ounces mushrooms sliced, optional
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • salt and black pepper to taste
  • 1 tsp Worcestershire sauce
  • 0.5 tsp dried oregano
Sandwich Assembly
  • 8 slices sourdough or Italian bread
  • 8 slices provolone cheese
  • 4 tbsp unsalted butter softened
  • 1 tsp garlic powder
  • fresh thyme or parsley for garnish

Equipment

  • Large skillet or cast iron pan
  • Spatula
  • Sharp knife
  • Cutting board

Method
 

  1. Place steak in freezer for 15-20 minutes, then slice thinly against the grain. Season with salt, pepper, and oregano.
  2. Heat 1 tablespoon olive oil in a large skillet over high heat. Add steak in a single layer and sear for 2-3 minutes. Flip and cook 1-2 minutes more. Remove and set aside.
  3. Add remaining olive oil to pan and reduce heat to medium. Cook onions for 10-15 minutes until caramelized. Add peppers and mushrooms, cooking 5-7 minutes until softened.
  4. Add garlic and cook 30 seconds. Return steak to pan with Worcestershire sauce, toss to combine. Remove from heat.
  5. Mix softened butter with garlic powder. Spread on one side of each bread slice.
  6. Heat clean skillet over medium heat. Place bread butter-side down, layer with provolone, steak mixture, more provolone, and top bread slice butter-side up.
  7. Cook 3-4 minutes until golden brown. Flip carefully and cook another 3-4 minutes until crispy and cheese is melted.
  8. Remove from heat, rest 1 minute, slice diagonally, garnish with fresh herbs, and serve immediately.

Notes

For best results, slice steak as thin as possible. Can substitute with chicken or use plant-based alternatives. Add jalapeños for spicy version. Store filling separately for up to 2 days.