Cheesesteak Grilled Cheese
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-27Updated 2026-10-27
Cheesesteak grilled cheese with shaved steak, onion, green pepper, and provolone. Make two golden skillet sandwiches with clear beef temperature and resting steps.
Cheesesteak grilled cheese is a crisp skillet sandwich filled with thin steak, softened onion and pepper, and melted provolone, bringing a hearty steak-and-cheese filling to toasted bread. This home version uses ready-shaved steak to keep preparation manageable. The vegetables and beef cook before assembly, and the filling goes between two layers of cheese. Keeping loose cooking juices out of the sandwich helps the sourdough stay crisp. Makes: 2 sandwiches. Prep: 10 minutes. Cook: about 25 minutes. Rest: 4 minutes total. Total: 39 minutes. Use a 12-inch skillet that fits both sandwiches; a smaller pan needs another grilling batch. Buying ready-shaved steak avoids extra slicing or firming time.
How to make Cheesesteak Grilled Cheese
Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.
10 minCook
25 minRest
4 minTotal
39 minYield
2 sandwiches
Equipment
- Cutting board and sharp knife
- Measuring cups and spoons
- 12-inch skillet
- Flexible spatula
- Thin-tip instant-read food thermometer
- Heatproof bowl
- Paper towels
- Tongs
- Butter knife
Ingredients
- •2 teaspoons neutral oil, divided
- •1/2 cup (70 g) chopped yellow onion
- •1/2 cup (70 g) chopped green bell pepper
- •6 ounces (170 g) raw very thinly shaved whole-muscle beef steak, such as ribeye or sirloin, thawed if frozen: Look for shaved steak in the meat case. This recipe does not use ground beef or formed chopped-steak patties.
- •1/4 teaspoon fine salt
- •1/8 teaspoon ground black pepper
- •1/4 teaspoon garlic powder
- •4 slices sourdough bread, about 1/2 inch thick
- •2 tablespoons softened unsalted butter
- •4 ounces (115 g) provolone, thinly sliced
Instructions
- 1
Cook and rest the filling
Heat 1 teaspoon oil in a 12-inch skillet over medium heat. Cook the onion and pepper for 7–8 minutes, stirring, until softened; transfer to a heatproof bowl. Add the remaining teaspoon oil and raise the heat to medium-high. Add the separated shaved steak and cook for 3–4 minutes, turning and cutting long ribbons into short pieces with the spatula. Season with the salt, pepper, and garlic powder. Gather the steak into a thick mound and check several places with a thin-tip food thermometer, keeping the tip away from the skillet. Cook to at least 145°F, or a higher temperature required by the package. Transfer to the vegetables and rest for 3 minutes before assembling. Wipe the skillet with a paper towel held in tongs and reduce the heat.
- 2
Layer the sandwiches
Spread the butter evenly over one side of each bread slice. Place two slices butter-side down on a board. Layer each with 1 ounce provolone, half the rested steak-and-vegetable filling, and another 1 ounce provolone. Lift the filling away from any liquid in the bowl and spread it flat. Close with the remaining bread, butter-side out.
- 3
Grill and serve
Set the skillet over medium-low heat. Add both sandwiches and cook for 4–5 minutes per side, flipping carefully, until golden and the provolone has melted. Lower the heat if the bread darkens too quickly. Transfer to a board, rest for 1 minute, then cut and serve. Allow about 25 minutes total cooking time, plus the 3-minute beef rest and 1-minute sandwich rest.
Tips
- →Separate stuck-together shaved steak slices before cooking so they heat evenly.
- →Chop onion and pepper into small pieces for an even filling.
- →Keep the thermometer tip in the meat mound, away from the skillet, and check more than one spot.
- →Follow a higher package cooking temperature if one is specified.
- →Allow the cooked steak to rest before assembling.
- →Keep the filling flat and inside the bread edges to make flipping easier.
- →Use a broad spatula and avoid pressing down hard, which squeezes out the filling.
- →If the skillet is still very hot from searing, let it cool briefly before adding the buttered sandwiches.
Variation
Cheese: Use mild white American cheese or Monterey Jack in the same weight. Pepper: Red bell pepper works in the same volume for a sweeter filling. Hand-sliced steak: Slice steak very thinly across the grain. Chilling it briefly until firm can help, but that adds preparation time beyond this recipe's estimate. Leftover steak: Use about 4 ounces of thinly sliced cooked steak. Reheat leftovers to 165°F before assembling; the cooking time will differ.
Questions and answers
What meat is best for cheesesteak grilled cheese?
Very thinly shaved ribeye or sirloin works well. Ready-shaved steak keeps the preparation short and makes the filling easier to bite through.
What cheese goes best with steak grilled cheese?
Mild provolone gives a smooth melt and a savory flavor. White American cheese or Monterey Jack also works in the same weight.
Do you cook steak before putting it in grilled cheese?
Yes. Cook the shaved steak to the stated temperature, rest it, and then assemble. The final grilling stage melts the cheese and browns the bread.
How do you keep cheesesteak grilled cheese from getting soggy?
Cook the vegetables first, lift the filling away from loose juices, and avoid overfilling. Grill just before serving so steam does not soften the bread while it waits.
Can I use frozen shaved steak?
Yes, after thawing it in the refrigerator. Separate the slices and follow any higher package cooking temperature; thawing time is additional.
Can I make the filling ahead?
Yes. Refrigerate cooked filling promptly in a shallow covered container and use within 3–4 days. Reheat to 165°F before building the sandwiches, then grill them fresh.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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