Creamy, juicy, and packed with melty cheese and savory steak, Philly Steakhouse Grilled Cheese is comfort food at its finest. Imagine the rich, tender bite of shaved ribeye mingling with sweet sautéed peppers and onions, all hugged by perfectly toasted bread and layers of gooey provolone. It’s the kind of sandwich that turns a simple lunch into a celebration. Fun fact: the idea of stuffing a grilled cheese with hearty sandwich fillings is a beloved American update on the classic grilled cheese — a grown-up version that’s still as cozy as the original.
This recipe stands out because it’s simple, quick to prepare, and hugely family-friendly. Compared to a full Philly cheesesteak platter, this grilled cheese version is faster, less messy, and perfect for busy weeknights or lazy weekend lunches. If you loved our classic grilled cheese on the blog, you’ll find this a flavorful next step. Ready to make something that feels indulgent but comes together in minutes? Let’s cook.
What is Philly Steakhouse Grilled Cheese?
What’s in a name? Philly Steakhouse Grilled Cheese cheekily blends two favorites: the Philly cheesesteak and the beloved grilled cheese. Why call it “Steakhouse”? Because it delivers big, savory steakhouse vibes — tender ribeye, peppers, onions, and oodles of cheese — all in sandwich form. Who wouldn’t smile at a sandwich that practically winks and says, want a bite? And remember, “the way to a man’s heart is through his stomach.” Maybe that’s why this one’s a crowd-pleaser. Try it, and you’ll understand why someone might jokingly say it belongs in a steakhouse. Now go on — give it a whirl and see for yourself.
Why You’ll Love This
This sandwich is irresistible for three main reasons:
- Bold, melty flavor: Thinly shaved ribeye and provolone pair perfectly with sautéed peppers and onions for a rich, savory bite that’s comfort-food perfect.
- Cost-effective and practical: Making this at home saves money over a restaurant cheesesteak and stretches steak with vegetables and bread for satisfying servings.
- Versatile toppings: The peppers, onions, and optional Cheez Whiz add sweet, tangy, and creamy layers that make every bite interesting.
If you enjoy our simpler grilled cheese recipes, this one gives you an upgraded, more filling version without complicated steps. It’s a fantastic gateway sandwich for anyone who loves both classic comfort and bold flavors. Put on your skillet and make it happen — your future self (and hungry family) will thank you.
How to Make
Quick Overview
This recipe is straightforward: sauté peppers and onions, cook shredded ribeye, assemble with provolone on hearty bread, and grill until golden and melty. The sandwich balances crispy, buttery bread with a creamy, savory interior. Standout elements include the juicy steak and the melty double layer of provolone. Prep time is about 10 minutes and cooking time about 10–15 minutes, so you’ll be eating in under 30 minutes.
Ingredients
1 lb thinly shaved ribeye steak, thawed if previously frozen and ready to cook
1 green bell pepper, sliced into thin strips
1 red bell pepper, sliced into thin strips
1/2 yellow onion, thinly sliced
2 tsp olive oil
1 tsp seasoned salt
8 slices thick sandwich bread or Texas toast, room temperature
Mayonnaise or softened butter, enough to spread thinly on bread slices
8 slices provolone cheese, ready to layer
Optional: Cheez Whiz, a light drizzle or 2–3 tablespoons to mix into the steak and veggies
Directions
- Sauté the Vegetables & Steak: Heat 2 tsp olive oil in a large skillet over medium-high heat. Add the sliced green pepper, red pepper, and yellow onion. Sauté for 3–4 minutes until the vegetables begin to soften and the onions turn translucent. Add the thinly shaved ribeye steak to the skillet in an even layer. Cook, stirring frequently, until the steak is no longer pink, about 3–5 minutes depending on thickness. Sprinkle 1 tsp seasoned salt evenly over the skillet. If using, drizzle 2–3 tablespoons of Cheez Whiz over the mixture and stir until well combined and creamy. Remove from heat and keep warm while you prep the bread.
- Prep the Bread: Spread a thin, even layer of mayonnaise or softened butter on one side of each slice of bread. The mayo or butter will help achieve a golden, crispy exterior when grilling and adds extra flavor.
- Assemble & Grill: Heat a clean skillet or griddle over medium heat. Place half the bread slices mayo-side down on the hot surface. On each slice, place one slice of provolone, then spoon a generous scoop of the warm steak-pepper-onion mixture on top of the cheese. Add another slice of provolone over the filling, then top with the remaining bread slices, mayo-side out. Press gently with a spatula and grill for 2–3 minutes per side until each side is golden brown and the cheese is fully melted. Flip carefully to avoid spilling the filling.
- Serve: Transfer sandwiches to a cutting board, cut in half, and stack or serve open-faced to show off the colorful red and green peppers, onions, melty cheese, and juicy steak. Serve hot for the best texture and flavor.
What to Serve With
- Classic french fries or crispy potato wedges for a diner-style meal
- A simple green salad with vinaigrette to cut through the richness
- Pickles or pickled peppers for a bright, tangy contrast
- Creamy coleslaw for crunch and coolness
- A cold beer, iced tea, or a sparkling lemonade to refresh the palate
Top Tips for Perfecting
- Use thinly shaved ribeye for quick, tender cooking; freeze steak slightly for easier shaving if buying thicker cuts.
- Don’t overcrowd the skillet when cooking steak — cook in batches if needed so the meat browns instead of steams.
- Mayo vs. butter: mayo browns beautifully and adds flavor; butter gives a classic buttery crisp. Choose your preference.
- For extra gooeyness, add a small spoonful of Cheez Whiz inside each sandwich before grilling.
- Avoid over-toasting: medium heat ensures the cheese melts fully before the bread gets too dark.
Storing and Reheating Tips
- Refrigeration: Store leftover sandwiches wrapped tightly in foil or an airtight container for up to 3 days.
- Freezing: Assemble without grilling, wrap individually in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the fridge before grilling.
- Reheating: Reheat in a skillet over medium-low with a lid to help the cheese melt, flipping once, or bake at 350°F (175°C) for 8–10 minutes. Avoid microwaving if you want to preserve the crispy bread texture.
FAQs
How can I make this vegetarian?
Substitute the ribeye with sliced portobello mushrooms or plant-based steak strips and use a vegetarian cheese. Sauté mushrooms with the peppers and onions until caramelized for great texture and flavor.
Can I use a different cheese?
Yes. Provolone is classic, but Swiss, American, or a combination of provolone and mozzarella work well. Choose cheeses that melt smoothly.
Is Cheez Whiz necessary?
No. Cheez Whiz is optional and adds a creamy, diner-style flavor. The sandwich is delicious without it thanks to the provolone.
How do I keep the sandwich from getting soggy?
Use room-temperature, well-drained cooked filling, and grill on medium heat so the bread crisps quickly. Spread mayo or butter thinly to avoid excess moisture.
Can I make this ahead for a crowd?
Prepare the filling ahead and keep warm. Assemble and grill sandwiches just before serving for the best texture and cheese melt.
Conclusion
This Philly Steakhouse Grilled Cheese proves that satisfying, steakhouse-worthy flavors can be achieved quickly and affordably at home. It’s easy enough for a weeknight and impressive enough for guests, delivering melty cheese, tender steak, and colorful sautéed peppers in every bite. If you want more variations or similar ideas, check out this take on a classic Philly Cheesesteak Grilled Cheese – Great Grub, Delicious Treats or a ground beef version at Ground Philly Cheesesteak Grilled Cheese – Dinner, then Dessert. Give this recipe a try, share it with family or friends, and enjoy the comfort of a truly satisfying sandwich.
Philly Steakhouse Grilled Cheese
Equipment
- Skillet
- Spatula
Ingredients
Ingredients
- 1 lb Thinly shaved ribeye steak Thawed if previously frozen
- 1 each Green bell pepper Sliced into thin strips
- 1 each Red bell pepper Sliced into thin strips
- 1/2 each Yellow onion Thinly sliced
- 2 tsp Olive oil
- 1 tsp Seasoned salt
- 8 slices Thick sandwich bread or Texas toast Room temperature
- to taste Mayonnaise or softened butter Enough to spread thinly on bread slices
- 8 slices Provolone cheese Ready to layer
- 2-3 tbsp Cheez Whiz Optional, for mixing into steak and veggies
Instructions
- Sauté the Vegetables & Steak: Heat 2 tsp olive oil in a large skillet over medium-high heat. Add the sliced green pepper, red pepper, and yellow onion. Sauté for 3–4 minutes until the vegetables begin to soften and the onions turn translucent. Add the thinly shaved ribeye steak to the skillet in an even layer. Cook, stirring frequently, until the steak is no longer pink, about 3–5 minutes depending on thickness. Sprinkle 1 tsp seasoned salt evenly over the skillet. If using, drizzle 2–3 tablespoons of Cheez Whiz over the mixture and stir until well combined and creamy. Remove from heat and keep warm while you prep the bread.
- Prep the Bread: Spread a thin, even layer of mayonnaise or softened butter on one side of each slice of bread. The mayo or butter will help achieve a golden, crispy exterior when grilling and adds extra flavor.
- Assemble & Grill: Heat a clean skillet or griddle over medium heat. Place half the bread slices mayo-side down on the hot surface. On each slice, place one slice of provolone, then spoon a generous scoop of the warm steak-pepper-onion mixture on top of the cheese. Add another slice of provolone over the filling, then top with the remaining bread slices, mayo-side out. Press gently with a spatula and grill for 2–3 minutes per side until each side is golden brown and the cheese is fully melted. Flip carefully to avoid spilling the filling.
- Serve: Transfer sandwiches to a cutting board, cut in half, and stack or serve open-faced to show off the colorful red and green peppers, onions, melty cheese, and juicy steak. Serve hot for the best texture and flavor.