Philly Cheesesteak Grilled Cheese Recipe combines two classic sandwiches into one masterpiece! I’m a huge fan of both the grilled cheese and the philly cheesesteak sandwich so I figured it’d be fun to marry them together! I think you’ll agree that it’s a match made in heaven. . . provolone cheese, shredded beef, cream cheese, and caramelized onions in perfect harmony between two crispy slices of whole grain bread! OMG. So good 🙂
The history behind the Philly Cheesesteak Grilled Cheese Recipe:
The Philly Cheesesteak:
• It was developed in the early 20th century “by combining frizzled beef, onions, and cheese in a small loaf of bread”, according to a 1987 exhibition catalog published by the Library Company of Philadelphia and the Historical Society of Pennsylvania.
• Philadelphians Pat and Harry Olivieri are often credited with inventing the sandwich by serving chopped steak on an Italian roll in the early 1930s. The exact story behind its creation is debated, but in some accounts, Pat and Harry Olivieri originally owned a hot dog stand, and on one occasion, decided to make a new sandwich using chopped beef and grilled onions. While Pat was eating the sandwich, a cab driver stopped by and was interested in it, so he requested one for himself. After eating it, the cab driver suggested that Olivieri quit making hot dogs and instead focus on the new sandwich. They began selling this variation of steak sandwiches at their hot dog stand near South Philadelphia’s Italian Market. They became so popular that Pat opened up his own restaurant which still operates today as Pat’s King of Steaks. The sandwich was originally prepared without cheese; Olivieri said provolone cheese was first added by Joe “Cocky Joe” Lorenza, a manager at the Ridge Avenue location.
The Grilled Cheese:
• The concept of the grilled cheese sandwich is not a recent one. Humans have been combining bread and cheese for centuries. Even the Ancient Romans put together recipes for cheese melted on top of bread. Across America, you’ll find creative takes on a grilled cheese sandwich formally created in the early 1900s.
• A toasted sandwich, grilled cheese sandwich, cheese toastie, or grilled cheese is a hot sandwich made with one or more varieties of cheese.
AND we think you’ll agree that together they make quite a handsome couple! 🙂
If you love our Philly Cheesesteak Grilled Cheese Recipe we’re sure you’ll love these too!
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- Cucumber Dill Hummus Grilled Cheese Recipe
- Roasted Tomato, Basil, Chevre Grilled Cheese
- Italian Turkey Avocado Grilled Cheese
- Apples and Brie Challah Grilled Cheese
- Avocado Havarti Grilled Cheese
- Caprese Grilled Cheese
- Red Pepper, Onion, Havarti Grilled Cheese
- Grilled Tuna Cheese Sandwich
- Turkey, Avocado, and Havarti Grilled Cheese
- English Preserves, Havarti, Challah Grilled Cheese
- Chocolate Banana Bread Grilled Cheese
- 4 slices whole grain bread
- 3 cups shredded roast beef
- 4 ounces cream cheese
- 6 slices provolone cheese, sliced in half
- 1 medium onion, halved and thinly sliced
- 1 tablespoon olive oil (to cook onions)
- 2 tablespoons butter
- cooking spray
- My favorite Shredded Beef Recipe:
- 2.5 pounds flank steak
- 2 bay leaves
- 1 white onions, thinly sliced and divided
- 1 tablespoon dried oregano
- 3 cups beef broth
- 1 teaspoon sea salt
- ½ teaspoon pepper
- In a small frying pan sauté onion in a small amount of olive oil until browned and translucent.
- Add shredded beef and cream cheese; warm though or until cream cheese is melted; stirring to incorporate and reduce heat to low to keep warm.
- Coat large skillet with cooking spray and preheat on medium high heat.
- Lightly coat one side of each slice of bread with butter, divide cheese and beef mixture between each sandwich; cook for 2-3 minutes per side until evenly toasted.
- Repeat with additional sandwich and serve!
- Enjoy our Philly Cheesesteak Grilled Cheese Recipe!
Shredded beef instructions:
Season both sides of the flank steak with 1 teaspoon sea salt and ½ teaspoon pepper.
Heat a dutch oven or heavy bottom skillet over medium high heat.
Once hot add flank steak and sear on both sides.
Add sliced onions, oregano, bay leaves, and beef broth.
Cover with lid and simmer for 1½ -2 hours or until meat in tender.
Drain the meat and let cool, cut into 2 inch cubes and using hands shred the meat.
Amount Per Serving: Calories: 1229Total Fat: 75gSaturated Fat: 39gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 319mgSodium: 4200mgCarbohydrates: 39gFiber: 5gSugar: 9gProtein: 97g
We hope you’ll enjoy a Philly Cheesesteak Grilled Cheese Recipe this week!
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