Why you’ll love this recipe:
It’s the ultimate mashup of a melty, gooey grilled cheese and a classic Philly cheesesteak. It’s what food fantasies are made of, friends.
Thinly sliced ribeye steak topped with plenty of cheese, then sandwiched between two slices of buttered white bread! The results are crave-worthy, and the method is beyond easy!
- Golden brown and buttery crisp outside
- Tender ribeye steaks & melted cheese
- Easy to make & ready in just 25 minutes!
- Taste-tested & kid-approved
Dare I say, this spin on the classic cheesesteak is even better than the original? I’ll leave that up to you! This Philly cheesesteak recipe is stupid simple, BIG on flavor, and super quick. It’s perfect for an easy lunch or casual dinner.
Key Ingredient Notes:
This Philly grilled cheese requires only six simple ingredients, plus salt!
- Ribeye steak – A ribeye is a well-marbled, tender steak that’s ideal for high-heat, quick-cooking methods. Slicing it thinly allows it to cook through faster and makes it easier to sandwich between two slices of bread. If ribeye isn’t in your budget, opt for top sirloin steak instead. Just be sure to thinly slice it and don’t overcook it. Three minutes is all it needs!
- Cheese – Some cheesesteak recipes call for provolone, some call for American cheese. I like to use both for the ultimate cheese pull! American cheese’s meltability and mild flavor make its perfect for a steak grilled cheese.
- White sandwich bread – White bread’s a classic for a reason! Feel free to use whatever type of bread you like best though. Texas toast, white bread, whole grain bread, a hoagie, or brioche bread are good options.
- Mayo – Both mayo or softened butter work great. I like to use mayo because it’s easy to spread and coats the entire slice of bread. It produces an even golden brown exterior too.
How to make this recipe:
- Cook the steak: In a large skillet, heat the olive oil over medium high heat. Make sure it’s sizzling hot before you add the steak. Add the thinly sliced ribeye & season with salt. Cook until the meat is cooked through, about 3 minutes. Don’t overcook! It’s very thin so it will cook quickly.
- Prepare the filling: Remove the ribeye from the heat and mix with provolone cheese.
- Build the sandwiches: Spread 1/2 tablespoon of mayo onto one side of each bread slice. Place a piece of bread mayo-side down into the skillet. Then place one slice of American cheese onto the bread, then top with 1/4 of the ribeye/cheese mixture, and another slice of American cheese. Top with another slice of bread, this time mayo-side up.
- Cook: Once the bottom slice is golden brown, carefully flip the entire sandwich. Cook the sandwich until the inside is hot and melty, and the bottom slice is golden brown.
- Thinly sliced meat cooks in minutes. Make sure to slice the meat into super thin slices, almost shaved. To achieve that, you’ll need semi-frozen steak and a sharp knife. Follow this easy steak-slicing tutorial here.
- Mayo is a great substitute if you don’t have softened butter. Actually, I prefer mayo over butter for grilled cheese. But it’s totally up to you which one you choose, but whatever you do, don’t skip this step. Buttering the bread yields a super crispy, almost caramelized texture that’s crucial for a good grilled cheese! That caramelized crunch is the best part of grilled cheese.
- Use a large skillet so you can fit more than one sandwich at a time. If you use a small skillet, only one sandwich will fit.
- If the bread is browning too quickly, turn down the heat! The key is to give the cheese enough time to melt while the bread caramelizes.
- For best results, use a large nonstick or cast-iron skillet. Both of these pans will achieve even browning, and make it easy to flip the sandwich.
- You can use up whatever cheese you have in the fridge. While American & provolone are classic to a Philly cheesesteak, any sliced or shredded cheese is delicious! Try gouda, havarti, cheddar, fontina, or Monterey jack.
- For a more authentic take, add caramelized onions to the ribeye before adding the cheese. You can make them ahead of time, so all you have to do is drop them in.
- Steak grilled cheese is best enjoyed immediately. However, you can store it in an airtight container in the refrigerator for up to 3 days.
- Don’t reheat the grilled cheese in the microwave. The bread gets soggy and the inside greasy. Instead, reheat the sandwich in a skillet on medium-low heat. Cover the skillet with a lid to trap the heat and melt the cheese. Remove the lid, and flip the sandwich. Enjoy immediately!
Traditionally, a Philly cheesesteak is a steak sandwich on a hoagie roll that features thinly sliced ribeye, caramelized onions, and melted cheese. The hoagie roll is typically buttered and toasted, and the cheese added to the meat while it’s still hot, so it melts. Typically provolone or American cheese is used, but cheese wiz is a popular option too!
It’s more a matter of preference. Some people swear by butter, and others love mayo! Both will give you that crispy, golden brown crust. Just remember to keep the heat a bit lower with butter, so it doesn’t burn. Also, use softened butter so it evenly coats the slice of bread.
Grilled Cheese Sides:
Philly Cheesesteak Grilled Cheese
- 1 tablespoon olive oil
- 1 lb ribeye steak thinly sliced, Note 1
- ½ teaspoon salt
- 2 oz Provolone cheese grated, Note 2
- 8 slices white sandwich bread
- 4 tablespoons mayo or softened butter
- 8 slices American cheese
To cook the steak:
- In a skillet, heat olive oil over medium high heat.
- Add thinly sliced steak and sprinkle salt. Cook the meat until cooked through, about 3 minutes.
To prepare the filling:
- Remove the steak from heat and mix in grated provolone cheese.
- Heat a large skillet on medium high. (Either wipe out the skillet you used for the ribeye, or heat up a new one on medium high heat.)
To assemble the sandwiches:
- Spread ½ tablespoon of mayo on one side of each bread slice.
- Place a slice of bread with mayo side down.
- Layer one slice of American cheese, then ¼ of steak and cheese mixture, another slice of American cheese and top with second slice of bread with mayo side up.
- Once the bottom bread is nicely browned, carefully flip the entire sandwich. (I used 2 spatulas to keep everything in place.)
- Cook the sandwich until the cheese is melted and bread is nicely browned, pressing it with spatula to flatten the sandwich.
- Continue with the remaining sandwiches. Serve immediately.
– Steak grilled cheese is best enjoyed immediately. However, you can store it in an airtight container in the refrigerator for up to 3 days.
– Don’t reheat the grilled cheese in the microwave. The bread gets soggy and the inside greasy. Instead, reheat the sandwich in a skillet on medium-low heat. Cover the skillet with a lid to trap the heat and melt the cheese. Remove the lid, and flip the sandwich. Enjoy immediately!
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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This recipe was originally published on 12/12/2019.
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