Philly Cheesesteak Grilled Cheese

Name: Philly Cheesesteak Grilled Cheese on Croissant
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb shaved steak; 1 medium yellow onion, sliced; 1 green bell pepper, sliced; 1 red bell pepper, sliced; Steak seasoning, to taste; 1 tbsp Worcestershire sauce; Garlic powder, to taste; 1/4 cup water; 1/4 cup pickled jalapeño slices; 1/4 cup banana pepper rings; 5 slices provolone cheese; 2 slices white American cheese; 2 tbsp butter; 4 slices croissant toast or thick-cut brioche

This Philly Cheesesteak Grilled Cheese combines seasoned shaved steak, sautéed peppers, onions, and melted cheese on buttery croissant toast, topped with pickled jalapeños and banana peppers for a decadent sandwich hybrid.

🌍American 🏷️Philly cheesesteak 🏷️Grilled cheese 🏷️Sandwich 🏷️Shaved steak Provolone

🏷️

🏷️Comfort food

-0:00

eatsbytweeetonTikTok

Total

25 min

Servings

2

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by eatsbytweeet

-0:00

eatsbytweeetonTikTok

Ingredients

1 lb shaved steak
1 medium yellow onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
Steak seasoning, to taste
1 tbsp Worcestershire sauce
Garlic powder, to taste
1/4 cup water
1/4 cup pickled jalapeño slices
1/4 cup banana pepper rings
5 slices provolone cheese
2 slices white American cheese
2 tbsp butter
4 slices croissant toast or thick-cut brioche

14 Ingredients

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Instructions

1
On a hot, oiled flat-top griddle, add the sliced onions and bell peppers and begin to sauté.
2
On the other side of the griddle, add the shaved steak. Use spatulas to chop the meat as it cooks.
3
Season the cooking steak with steak seasoning, Worcestershire sauce, garlic powder, and water. Mix well and continue to chop.
4
Once the steak is cooked through and the vegetables are tender, combine them on the griddle.
5
Add the jalapeños and banana peppers to the steak mixture and mix to combine.
6
Place one slice of provolone cheese on top of the mixture and incorporate it as it melts.
7
On a clean area of the griddle, melt the butter.
8
Place the four slices of croissant toast on the buttered griddle. Top each slice with a slice of provolone cheese.
9
Divide the cheesesteak mixture onto two of the bread slices. Top each with a slice of white American cheese.
10
Close the sandwiches with the remaining two slices of bread. Grill on both sides until the bread is golden brown and toasted, and all the cheese is melted.
11
Remove from the griddle, slice in half, and serve immediately.

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Tips & Notes

Pro tips

Cook the steak-pepper mixture in batches if needed; overcrowding the pan steams rather than sears the meat. Build fond on the pan for deeper flavor.
Add the water to the pan after searing to deglaze and create a light pan sauce that coats the filling without making it soggy.
Butter both outer surfaces of the bread generously and cook on medium heat; high heat will char the outside before the cheese melts inside.
Layer cheese on both bread slices before filling to create a moisture barrier and ensure even melting throughout the sandwich.

Substitutions

Shaved steak → thinly sliced deli roast beef (milder flavor, slightly less beefy)
Yellow onion → white or red onion (red adds slight sweetness)
Pickled jalapeños + banana peppers → fresh jalapeños and roasted red peppers (fresher taste, less briny)

Storage & make-ahead

Store the cooled steak filling in an airtight container for up to 3 days; reheat gently on the stovetop before assembling. Best served fresh off the griddle.

Equipment

griddle or large skillet · chef's knife for slicing

Common Questions

Can I use a different type of bread instead of croissant?

Yes. Thick-cut sourdough, brioche, or Texas toast work well. Croissant is preferred for its butter content and flakiness, but adjust cooking time slightly based on bread density.

How thin should the steak be sliced?

Use deli-counter shaved beef (1/16 to 1/8 inch), the same cut used for traditional Philly cheesesteaks. This ensures quick cooking and tender texture.

What type of cheese melts best for this sandwich?

Provolone, American, or Cheez Whiz are traditional. Use 2–3 slices per sandwich for adequate melting and coverage.

Can I make this ahead of time?

Prepare and cook the steak filling up to 2 days ahead; store in an airtight container in the fridge. Assemble and griddle the sandwich fresh for best texture.

How do I prevent the bread from burning while the cheese melts?

Use medium heat, butter the outer bread surfaces generously, and cover the pan with a lid for the last 1–2 minutes to trap steam and melt the cheese without darkening the bread.