Philly Steakhouse Grilled Cheese
Creamy, juicy, and packed with melty cheese and savory steak, Philly Steakhouse Grilled Cheese is comfort food at its finest.
Servings: 4 servings
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.
Notes
Store leftover sandwiches wrapped tightly in foil or an airtight container for up to 3 days. For freezing, assemble without grilling, wrap individually, and freeze for up to 1 month. Reheat in a skillet over medium-low with a lid to help the cheese melt.