Get ready to experience a mouthwatering fusion of two legendary comfort foods that will make your taste buds dance with excitement! This isn't just another sandwich - it's a culinary masterpiece that combines the classic Philly cheesesteak with the irresistible crunch of a perfectly grilled cheese. Imagine tender, juicy ribeye steak, caramelized onions and peppers, melted provolone cheese, all nestled between crispy, golden sourdough bread. One bite, and you'll be transported to flavor heaven!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 pound ribeye steak, thinly sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 4 slices provolone cheese
- 4 slices sourdough bread
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Thinly slice the ribeye steak against the grain to ensure tenderness. Slice the green bell pepper and onion into thin strips. Set aside.
- Heat a large skillet over medium-high heat. Once hot, add 1 tablespoon of butter to the skillet. Allow it to melt and coat the bottom of the pan.
- Add the sliced onion and green bell pepper to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized. Season with salt and pepper to taste.
- Once the vegetables are cooked, push them to one side of the skillet. Add the thinly sliced ribeye steak to the other side of the skillet. Season the steak with salt and pepper, and cook for about 3-4 minutes, stirring occasionally, until the steak is browned and cooked through.
- Combine the cooked steak with the sautéed vegetables in the skillet. Stir everything together to mix the flavors, and cook for an additional minute. Remove from heat.
- In a separate skillet or griddle, heat the remaining 1 tablespoon of butter over medium heat. While it’s melting, assemble your sandwiches. Take two slices of sourdough bread and place a slice of provolone cheese on each slice.
- Divide the steak and vegetable mixture evenly between the two slices of bread with cheese. Top each with another slice of provolone cheese, then place the second slice of sourdough bread on top to form a sandwich.
- Carefully place the assembled sandwiches in the skillet or griddle. Cook for about 3-4 minutes on one side, or until the bread is golden brown and crispy. Carefully flip the sandwiches using a spatula, and cook for an additional 3-4 minutes on the other side, until the bread is golden brown and the cheese is melted.
- Once cooked, remove the sandwiches from the skillet and let them rest for a minute. This will help the cheese set slightly, making them easier to slice.
- Slice the sandwiches in half diagonally and serve hot. Enjoy your Ultimate Philly Cheesesteak Grilled Cheese!
Tips
- Slice your ribeye steak against the grain for maximum tenderness
- Use high-quality, fresh sourdough bread for the best texture and flavor
- Make sure your skillet is properly heated before adding ingredients to achieve that perfect golden-brown crust
- Don't rush the caramelization process for onions and peppers - low and slow develops the best flavor
- Let the sandwich rest for a minute after cooking to help the cheese set and make cutting easier
- For extra richness, you can spread a thin layer of mayonnaise on the outside of the bread before grilling
- Use a cast-iron skillet if possible for the most even heating and crispiest results
Nutrition Facts
Calories: 650kcal
Carbohydrates: 35g
Protein: 45g
Fat: 42g
Saturated Fat: 20g
Cholesterol: 135mg
