Philly Cheesesteak Grilled Cheese
This Philly cheesesteak grilled cheese is a super simple, extra-cheesy dinner that's ready in less than 15 minutes! Ultra-thin sliced ribeye steak cuts down the cooking time, and mayo-smeared bread achieves that golden, crisp exterior!
Ingredients
- 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
Instructions
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.
Notes
Note 1: Ribeye is ideal for this recipe, but top sirloin works just fine, too. In fact, I often use top sirloin steak on regular dinner nights. Here's how to slice meat thinly.
Note 2: Fontina is a good substitution too.
Storing Tips:
- 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!
- 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!
Nutrition
Serving: 1servingCalories: 512kcalCarbohydrates: 29.2gProtein: 31.1gFat: 30.2gCholesterol: 70.6mgSodium: 828.1mgSugar: 6.5g
* Disclaimer: All nutrition information are estimates only.