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February 14, 2013

Philly Steak Grilled Cheese

I make these sandwiches quite often, but it is the first time I got a fairly decent photo. Some food just don't want to be photographed {okay, you can read here ... I am not a photographer! and food is difficult! }

This is great to make as a light dinner, lunch or as a snack. What I like most, is that it is quick to make and with the kids coming and going, I can whip up a sandwich for them in a flash.

Most people know how to make a Philly Steak Grilled Cheese, but I did not until early last year. I read a lot of books by various writers which are mostly action/suspense packed...ok, from food to book and now back to the food ...I have read quite often about this or that character eating his favorite Philly Steak sandwich at certain restaurants/take away places, and I was curious to see just what the fuss is about.

Now, I will not lie to you, I was a little disappointed at first, as I expected a sandwich with a real STEAK inside {in SA a Steak is a steak, rump, T-Bone, Sirloin, Fillet and a few more}. I still don't get the name Steak in this recipe, but after making it, I couldn't care if it was called jelly!

Anyways, after reading/searching I found that there are Philly STEAK Grilled Cheese sandwiches, which does in fact have real steak in them - now, I can not wait to try one of them... but for those of you in the know:  which is the real Philly - the deli meat or the actual steak ...??

I have looked at a few different variations {with the deli meat}, but they are all mostly the same - so, here goes how I make them.

Philly Steak Grilled Cheese

{enough for around 8 - 10 sandwiches}

16 - 20 Slices of Bread {I always use Whitebread}
Margarine/Butter, to spread 
Mayonnaise, 1 TB per sandwich {8 - 10 TB}
2 TB Margarine/Butter
2 Large Onions, sliced finely
2 Large Red Bell Peppers. sliced thinly
16 - 20 Cheddar Cheese slices
8 - 10 Roast Beef slices - large, from the deli
Extra Margarine/Butter, to grill

1.) Spread Margarine or Butter to one side of each slice of Bread - add one tablespoon of Mayonnaise to half of the bread slices, spread it evenly {on the Buttered side}
2.) Melt the two tablespoonfuls Margarine/Butter and saute the Onion and Red Bell Pepper until soft and the Onion light brown, set aside.
3.) Add a slice of Cheddar Cheese on top of the Mayonnaise layer, followed by a slice of Roast Beef {the slices are usually so big, you can fold them double} - spoon some of the Onion/Red Bell Pepper mixture over the Roast Beef - add another slice of Cheddar Cheese and top it with a slice of bread with the Margarine/Butter side facing out.
4.) Melt some Margarine/Butter in a large frying pan - place a sandwich, dry slice facing down, into the pan, grill/fry until golden - use an egg-lifter to flip the sandwich over, no need to add extra Margarine/Butter as the spreaded bread slice will now be facing down - grill until golden.

Serve warm or cold  {I do prefer warm}

Any variations you would like to share? Let me know !

Bye-bye now,

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  1. Traditionally, thinly sliced rib-eye or top round, is used. However, other cuts of beef are also used. I'm guessing that the "deli-style" meats are used because they are already sliced so thin - which makes it easy. Either way, I think it's a fantastic sandwich! Pinned to try (and I'm still a bit irritated that I can pin from other people's site and not my own :/)

  2. mmm Well it sounds good but same here a Steak sandwich has a piece of steak in it :)

  3. these sound awesome grill cheese on the list may just surprise family with this
    come see me at

  4. MMMMMMM . . . this screams comfort food.

  5. Hope you have a fabulous week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  6. Do you have Cheez Whiz in SA? It's a processed cheese sauce. It's kinda gross, but really PERFECT for cheesesteaks!


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