Philly Cheesesteak Grilled Cheese

Name: Philly Cheesesteak Grilled Cheese Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 Spanish onion, diced; 2 tbsp neutral oil, divided; kosher salt, to taste; black pepper, to taste; 1 lb New York strip steak, thinly sliced; 4 large slices rustic bread; 3 tbsp butter, at room temperature; 8 slices sharp American cheese; 8 slices Colby Jack cheese; 4 hot cherry peppers, minced

This Philly Cheesesteak Grilled Cheese combines thinly sliced New York strip steak with caramelized onions, spicy cherry peppers, and sharp American and Colby Jack cheeses, grilled to golden, melty perfection. It's a hearty sandwich that merges two American classics into one indulgent handheld meal.

🌍American 🏷️Philly cheesesteak 🏷️Grilled cheese 🏷️Sandwich 🏷️New york strip steak Comfort food

🏷️

🏷️Cheesy

-0:00

cookingwithshereenonTikTok

Total

30 min

Servings

2

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

-0:00

cookingwithshereenonTikTok

Ingredients

1 Spanish onion, diced
2 tbsp neutral oil, divided
kosher salt, to taste
black pepper, to taste
1 lb New York strip steak, thinly sliced
4 large slices rustic bread
3 tbsp butter, at room temperature
8 slices sharp American cheese
8 slices Colby Jack cheese
4 hot cherry peppers, minced

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Instructions

1
Preheat a griddle or large cast-iron skillet over medium-high heat.
2
Add 1 tablespoon of neutral oil to the hot griddle, followed by the diced onion. Season with kosher salt and freshly ground black pepper.
3
Sauté the onions until tender-crisp, then remove from the griddle and set aside.
4
Butter one side of each slice of bread. On the unbuttered side, layer with slices of sharp American cheese and Colby Jack cheese.
5
Add the remaining tablespoon of oil to the griddle. Add the thinly sliced steak and season with salt and pepper.
6
Cook the steak, chopping with spatulas, until just cooked through. Add the cooked onions back to the griddle and mix with the steak.
7
Divide the steak and onion mixture onto two of the bread slices, on top of the cheese.
8
Top the steak with the minced hot cherry peppers.
9
Place the remaining bread slices on top, butter-side up, to form the sandwiches.
10
Grill the sandwiches on the griddle until the bread is golden brown and the cheese is melted, flipping once to cook both sides.
11
Remove from the griddle, slice in half, and serve immediately.

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Tips & Notes

Pro tips

Slice the steak as thin as possible (partially freeze it for 20 minutes first to make slicing easier) so it cooks through in 2–3 minutes.
Caramelize the onions fully—they add sweetness and depth; don't rush this step.
Butter the outside of the bread generously and grill over medium (not high) heat so the cheese melts before the bread burns.
Mince the cherry peppers finely and distribute evenly so every bite has spice; taste the filling and adjust salt and pepper before assembling.

Substitutions

New York strip → Ribeye or sirloin steak (similar texture and marbling)
Cherry peppers → Jalapeños or banana peppers (adjust heat level to preference)
Sharp American cheese → Provolone or white cheddar (maintains meltability)
Colby Jack → Pepper Jack or smoked gouda (adds different flavor profile)

Storage & make-ahead

Store the cooked steak filling in an airtight container for up to 2 days. Assemble and grill the sandwich fresh for best texture.

Common Questions

Can I use a different cut of steak?

Yes. Ribeye, sirloin, or flank steak work well; slice thinly against the grain for optimal tenderness. Avoid tougher cuts like chuck.

What temperature should the pan be for cooking the steak?

High heat is essential—aim for a medium-high to high skillet so the steak develops a quick sear while staying tender. About 2–3 minutes total.

Can I make this ahead?

Cook and store the steak filling separately in an airtight container for up to 2 days. Assemble and grill the sandwich fresh to preserve bread texture.

How do I keep the cheese from leaking out?

Butter the outside of the bread generously, not the inside filling. Grill over medium heat so the cheese melts evenly before the bread browns too fast.