This cheesesteak grilled cheese is everything you love about a classic Philly cheesesteak, with juicy beef, melty cheese, sautéed peppers and onions stuffed between buttery, crispy Parmesan-crusted toast.
This is one of those comfort food recipes that feels a little over-the-top in the best way possible. I love this one because it’s a great main course or appetizer, especially when paired with crispy cheese bites or creamy mac and cheese.
If you love creative takes on classics like this one, you have to try my Philly cheesesteak egg rolls, too!
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Why You’ll Love This Recipe
- Crispy, buttery Parmesan toast
- Loaded with juicy ribeye and melty provolone
- Packed with peppers, onions, and a little heat
- Easy to make but tastes restaurant-quality
- Perfect comfort food for any day of the week
- Great for meals or parties
Key Ingredients
See the full list of ingredients in the recipe card at the bottom of the post.
- Ribeye Steak: Ribeye is super flavorful and stays juicy, which is exactly what you want.
- Provolone Cheese: Melts right into the meat, giving you that creamy, classic cheesesteak vibe.
- Bell Peppers & Onions: These add sweetness and depth once they’re cooked down, adding that classic cheesesteak flavor combo.
- Pickled Jalapenos: Bring a tangy heat that cuts through all the richness and keeps things from feeling too heavy.
- Texas Toast: Thick, buttery Texas Toast is sturdy enough to hold all that cheesy, juicy filling.
- Butter & Parmesan Cheese: Turn the bread into crispy, cheesy, garlicky goodness.
- Mayo & Dijon Mustard: Add a creamy, slightly tangy spread to tie everything together and add extra flavor.
Variations
- Swap the Cheese: Try mozzarella or Swiss.
- Add Mushrooms: Add mushrooms for more texture and classic flavor.
- Mild: Leave out the jalapenos.
- Sourdough Bread: Sourdough bread adds a tangy note and a hearty chew.
How to Make Cheesesteak Grilled Cheese
1: Mix the butter, garlic, and Parmesan in a bowl, then spread the mixture on both sides of the bread slices.
2: Grill over low heat on both sides until golden brown and set aside.
3: Mix the mayo and Dijon and spread on one side of each slice of toast.
4: Cook the veggies until the onions are caramelized and the peppers have darkened.
5: Push the veggies to one side of the pan and add the meat in a single layer.
6: Cook over medium-high heat, stirring occasionally. Then, begin stirring the veggies and jalapenos into the meat.
7: Top the mixture with provolone and melt. Separate the meat mixture into strips with your spatula.
8: Top half the toast slices with the meat mixture. Then, add another slice of toast. Enjoy!
Expert Tips
- Thin Steak Strips are Best: Slice your steak very thinly, or shave it if possible, for the most tender, authentic flavor and texture.
- Slice the Veggies Thinly: Slice your veggies thinly, so they cook evenly and get nice and soft.
- Don’t Overmix: Don’t overmix the meat after adding cheese. Those melty pockets are key.
- Low and Slow Toasting: Cook the bread over low heat for Texas Toast that’s crispy on the outside, soft on the inside, and not burned.
Cheesesteak Grilled Cheese FAQs
This sandwich is best enjoyed fresh, but you can prepare the cheesesteak filling ahead of time and refrigerate it. When ready to eat, simply reheat the filling and assemble the sandwiches.
Provolone is the classic choice for that authentic cheesesteak flavor, but mozzarella, white American, or even a cheese blend will work great for extra meltiness.
Yes! Shaved ribeye is ideal for tenderness and flavor, but thinly sliced steak or even deli roast beef can be used as a substitute.
Texas toast is ideal because it’s thick and sturdy, but sourdough or other thick-cut breads also work well.
Store the filling separately in an airtight container in the refrigerator for up to 3 days. For best results, assemble and toast fresh when ready to eat.
Reheat in a skillet or oven to keep the bread crispy. Avoid microwaving if possible, as it can make the bread soggy.
Great Pairings for Your Philly Grilled Cheese
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Cheesesteak Grilled Cheese
Ingredients
Cheesesteak
- 1 ½ pounds shaved ribeye beef
- 1 tablespoon slap ya mama seasoning
- 1 ½ teaspoon black pepper
- 1 green bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 small onion, cut into thin strips
- ⅓ cup pickled jalapeno slices
- 12 ounce provolone cheese, about 14 slices
Spread
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
Grilled Toast
- 1 loaf texas toast
- 1 cup butter, softened
- 1 cup grated Parmesan cheese
- 1 teaspoon granulated garlic
Instructions
Grilled Toast
- In a small bowl mix together butter, Parmesan, and garlic.
- Preheat a grill pan to low.
- Butter each slice of bread on the front and back side with the Parmesan butter.
- Grill on both sides until golden brown and set aside.
Spread
- In a separate small bowl, mix together the mayonnaise and Dijon mustard.
- Smear the mayonnaise mixture on one side of each slice of grilled cheese bread.
Cheesesteak
- In a large pan add the bell peppers, onion, and a small amount of cooking oil, or butter, and cook over medium heat until caramelized and tender.
- Push the veggies to the side and add the meat in a single layer. Sprinkle with slap ya mama and black pepper. Cook over medium high heat, stirring occasionally.
- Start incorporating the bell peppers and onion into the meat.
- Add the sliced jalapenos. Stir.
- Next top with provolone slices and let melt.
- Once the cheese melts, sharply chop downward with your spatula to break the melted slices of cheese into the meat. Don’t mix. Remove from heat.
Assemble
- Place meat filling on top of half the prepared slices of grilled toast, and top with remaining slices. Enjoy!
Notes
- Thin Steak Strips are Best: Slice your steak very thinly, or shave it if possible, for the most tender, authentic flavor and texture.
- Slice the Veggies Thinly: Slice your veggies thinly, so they cook evenly and get nice and soft.
- Don’t Overmix: Don’t overmix the meat after adding cheese. Those melty pockets are key.
- Low and Slow Toasting: Cook the bread over low heat for Texas Toast that’s crispy on the outside, soft on the inside, and not burned.
Nutrition
This is such a great idea! I love the combo of grilled cheese and cheesesteak. Turned out to be a fabulous weeknight dinner. Can’t wait to make it again!!
This Cheesesteak Grilled Cheese was so good after a hard day. Delicious and easy to make!
There’s nothing quite like a cheesesteak! It’s so satisfying and comforting. This turned out soo delicious! Loving all the flavors and hint of spice. Great recipe :D
Tried it today and it came out perfect. Rich, cheesy, and really satisfying!
This was the ultimate comfort food! It was so cheesy and packed with savory steak—a fun and satisfying twist on a classic sandwich.
Booyah. Another great one. I love the combo of the cheesesteak filling with the buttery grilled cheese bread. Nice.
This is such a yummy mashup of two favorites. Love this one.