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Ultimate Philly Cheesesteak Grilled Cheese

10 Mins
Butter Bread
Made With
Butter Bread


12 Slices Martin's Old-Fashioned Butter Bread

7 Tablespoons Butter, divided

12 Slices Provolone Cheese

18 Ounces Very Thinly Sliced Steak (Ribeye is a great choice)

1 Small Red Onion, sliced

1 Green Pepper, sliced

Salt and Pepper

Serves: 6


Step 1

Cook thinly sliced steak in skillet on medium-high until nicely browned and forming bits of char. Season with salt and pepper.

Step 2

Melt one tbsp of butter in a skillet and saute green peppers till beginning to soften, then saute onions. (These can be sauteed together, however green onions cook slower, so start them first)

Step 3

While vegetables saute, lightly toast bread to firm it up. Toasted bread should still be pale in color.

Step 4

Divide beef, onions, and peppers into 6 equal portions for 6 sandwiches.

Step 5

Liberally butter one side of each slice of bread, place buttered side down, top bread with 1 slice of cheese, 1 serving of cooked steak, 1 serving of onion, and 1 serving of peppers. Then top with a second slice of cheese and cover with a second piece of bread, buttered side up.

Step 6

Working in batches as needed, place sandwich in a clean skillet on medium-low heat and grill until bread is crispy and golden brown and cheese has melted. Adjust heat as needed.

Step 7

Serve immediately.

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