Ground Philly Cheesesteak Grilled Cheese made with bell peppers, onions and American or Provolone Cheese.
Ground Philly Cheesesteak Grilled Cheese is my second favorite grilled cheese behind the Fig and Pig Grilled Cheese from yesterday. And oh yeah, Happy National Grilled Cheese Day!
I’m a pretty big fan of grilled cheese sandwiches, as evidenced in these delicious versions:
I know I haven’t shared a version of my basic grilled cheese I make for the kids. It is pretty consistent if not dull-ish. I love using a nice creamy white bread for it, usually with a mix of a strong cheddar and a provolone. If I am making them for myself I use an English Cheddar, Red Leicester (which by the way is also totally amazing as a topping to a beautiful cast iron ribeye) and some deeply caramelized onions like the kind I make for my In-N-Out Copycat Fries and Double Double Cheeseburger.
Sometimes I make a variety of cream cheese grilled cheese sandwiches like the Carrot Cake Jam one. A favorite option is a pickled jalapeno, cherry jam and cream cheese, sort of a play on the Bronco Berry sauce Arby’s used to offer with jalapeno poppers.
I know, I know, English Cheddar vs Bronco Berry Sauce?! You’ll find most chefs have similar eating patterns. We love amazing quality ingredients and have serious soft spots for crazy processed foods that we grew up with.
I use two slices of the provolone in the sandwich to make protect the meat and hold the sandwich together. You can also (and I definitely do from time to time) use American Cheese. If you use one slice of cheese the bottom half of your sandwich won’t stay together, so don’t be afraid to add that second slice.
Ground Philly Cheesesteak Grilled Cheese
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoons Worcestershire sauce
- 2 tablespoons butter
- 1 onion , chopped
- 1/2 green bell pepper , chopped
- salt and pepper to taste
- 8 slices American or Provolone Cheese
- 8 slices white bread
- 4 tablespoons butter
Start by browning the beef in the skillet. Try to brown without breaking up the meat too much. Get a nice brown sear on the beef, then break apart as little as possible. You want the meat to resemble a pea in size [you want to avoid taco meat consistency]. Add the salt, pepper and Worcestershire sauce. Stir gently, then remove from pan.
Add 2 tbsp. of butter in the pan and add the chopped onions and green bell pepper, cooking until browned and caramelized. Add salt and pepper to taste. If you like mushrooms in your cheesesteaks, go ahead and add some chopped mushrooms here too. Once browned, add the meat back in and combine together.
Spread the butter on one side of each of the 8 slices of bread.
Butter side down on the cutting board.
Add a slice of provolone to each of the slices.
Top four slices with the meat mixture and close the sandwiches pressing down lightly.
In a cast iron pan or griddle on medium high add the sandwiches and cook for 3-5 minutes on each side.