Grilled Philly Cheese Steak Sandwiches

A
grilled cheese sandwich with a twist: between crisp buttery slices of
rye bread, you’ll find Swiss cheese, sauteed beef and onions, and some
green pepper!
Yield: 

4 large sandwiches
Ingredients: 

3/4 pound thinly sliced roast beef*, torn into large chunks (2-3″ in diameter)
1 small-medium onion, thinly sliced
Salt and pepper
1 large green bell pepper, sliced into 8 rings
8 slices of provolone or Swiss cheese
softened butter
8 slices rye bread
Instructions: 

1. Butter one side of each slice of bread and set aside.

2. In a large skillet over medium heat, melt 1-2 tablespoons butter.
Add the onions and saute for a few minutes, until onions start to turn
translucent.

3. Add the beef to the onions, sprinkle with a little salt and
pepper, and saute until meat is hot.  Remove onion and meat mixture
from the skillet and set aside.

4. Add a tablespoon of butter to the skillet and saute the pepper slices, just until crisp-tender. Don’t overcook!!

5. Assemble sandwiches by placing a slice of bread
buttered-side-down. Place 1 green pepper ring on the bread. Place a
slice of cheese on top of the pepper. Spoon about one fourth of the meat
mixture onto the slice of cheese and top with another slice of cheese.
Place a second pepper slice on top of the second slice of cheese, and
place another slice of bread, butter-side-up, on top.

So, from top to bottom, you will have:

Bread
Pepper
cheese
Meat/Onions
cheese
Pepper
Bread

And the buttered sides of the bread will be on the outside of the
sandwiche, like for a grilled cheese sandwich. Because… that is what
we are going to do next: grill it!

6. Heat a griddle or skillet over medium heat. Carefully place
sandwiches on the hot griddle. After a couple minutes, flip sandwiches
and toast the other side to a nice crispy brown. The cheese should be
melted. Yum!

7. These sandwiches are best enjoyed hot off the griddle, but if for
some reason you need to hold them for a few minutes until they can be
devoured, we find it works great to place them on a wire cooling rack to
prevent condensation from forming on the crispy buttery grilled side!

Additional Notes: 

*You can use deli roast beef, or slice your own from leftover roast beef.

Joshua created this recipe, combining a couple of his favorite
things: Grilled cheese and MEAT! 🙂 A big fan of Philly Cheese Steak
sandwiches, these grilled ones are an easy way to enjoy the same
flavors.

I have a rye bread recipe here. The bread in the photos of this sandwich, however, is from a store, not homemade.

This recipe is from Tammy’s Recipes.