Philly Cheesesteak Panini

Name: Philly Cheesesteak Panini
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb (454 g) shaved ribeye steak, paper-thin slices, patted dry with paper towels; 1 tsp (6 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; ½ tsp (1½ g) garlic powder; 2 tbsp (30 ml) vegetable oil, divided; 1 large (about 9 oz) (250 g) large yellow onion, halved and sliced into ¼-inch (6 mm) half-moons; 1 large (about 7 oz) (200 g) large green bell pepper, stemmed, seeded and cut into ¼-inch (6 mm) strips; 1 tbsp (15 ml) Worcestershire sauce; 4 rolls (about 5 oz each) (560 g) 6-inch (15 cm) hoagie rolls, split horizontally, leaving one long side attached like a hinge; 8 slices (about 6 oz) (170 g) sliced provolone cheese, at room temperature; 2 tbsp (28 g) unsalted butter, softened

From the MyKitchenBank Kitchen

Thinly shaved steak, soft sweet onions and green pepper are tucked into a hoagie roll with melty provolone, then pressed until the outside is crisp and golden. It has all the flavor of a Philly cheesesteak in a neat, handheld, griddled sandwich.

Prep: 20 min
Cook: 24 min
Wait: 8 min
Total: 52 min
Makes: 4 sandwiches

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Ingredients

4 servings

For the filling
1 lb (454 g) shaved ribeye steak, paper-thin slices, patted dry with paper towels
1 tsp (6 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
½ tsp (1.5 g) garlic powder
2 tbsp (30 ml) vegetable oil, divided
1 large (about 9 oz) (250 g) large yellow onion, halved and sliced into ¼-inch (6 mm) half-moons
1 large (about 7 oz) (200 g) large green bell pepper, stemmed, seeded and cut into ¼-inch (6 mm) strips
1 tbsp (15 ml) Worcestershire sauce
For the sandwiches
4 rolls (about 5 oz each) (560 g) 6-inch (15 cm) hoagie rolls, split horizontally, leaving one long side attached like a hinge
8 slices (about 6 oz) (170 g) sliced provolone cheese, at room temperature
2 tbsp (28 g) unsalted butter, softened

Equipment (6)

12-inch (30 cm) heavy skillet or cast-iron pan
Panini press, or a second heavy skillet plus a foil-wrapped brick or heavy pot to weigh the sandwiches down
Tongs or a sturdy spatula
Cutting board and sharp chef's knife
Serrated knife for splitting and cutting the rolls
Instant-read thermometer (optional, for checking a thick clump of steak)

Steps

Before you start

Total time of 52 minutes assumes you buy pre-shaved ribeye. If you slice it yourself, freeze the steak for 45 minutes first, which adds 45 minutes to the total.
Ask the butcher to shave ribeye paper-thin, or freeze a ribeye steak for 45 minutes and slice it across the grain as thinly as you can with a sharp knife.
Take the butter out 30 minutes ahead so it is soft enough to spread without tearing the rolls.
Use sturdy 6-inch (15 cm) hoagie rolls that fit your press. Very soft rolls squash flat and turn gummy.
Cook the filling in two batches. Crowding the pan steams the steak instead of browning it. A standard press holds two sandwiches, so plan on two pressing rounds.

1
Slice the vegetables
- Halve the onion from stem to root and slice it into ¼-inch (6 mm) half-moons.
- Cut the green bell pepper into ¼-inch (6 mm) strips.
- Keep them in separate piles, because the onion needs a little longer to cook.
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Ready when: Slices are even, about ¼ inch (6 mm) thick.
Tip: Even slices cook at the same rate, so you won't get a mix of crunchy and burnt pieces.
2
Season the steak
- Pat the shaved steak dry with paper towels.
- Put it in a bowl and toss with the salt, black pepper and garlic powder.
- Separate any clumps with your fingers so the slices cook individually.
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Ready when: Meat looks evenly speckled with seasoning.
Tip: Wet meat steams. Patting it dry is what lets it brown.
3
Soften the onion and pepper
- Heat 1 tablespoon (15 ml) of the oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers.
- Add the onion and cook, stirring every 1 to 2 minutes, for 4 minutes.
- Add the pepper and cook 4 to 5 minutes more.
- Transfer to a plate.
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Ready when: Onion is soft and translucent with golden-brown edges, and the pepper is tender but still slightly firm.
Tip: If the pan starts to scorch, drop the heat to medium instead of adding more oil.
4
Sear the steak
- Return the skillet to high heat and add the remaining 1 tablespoon (15 ml) oil.
- Add half the steak in a single loose layer.
- Let it sear without moving for 1 minute, then stir and break up the slices for 1 to 2 minutes more.
- Move it to the plate with the vegetables and repeat with the rest of the steak.
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Ready when: No pink remains and the edges are browned. Paper-thin slices are too thin to probe, so judge by sight; if you want to check, take the temperature of a thick clump, which should read at least 145°F (63°C).
Tip: Don't crowd the pan. Cooking in two batches keeps the pan hot enough to brown rather than steam the meat.
5
Combine the filling
- Return all the vegetables and steak to the skillet over medium heat.
- Add the Worcestershire sauce and stir for about 1 minute, scraping up the browned bits from the bottom.
- Turn off the heat and divide the filling into 4 equal portions.
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Ready when: Sauce has soaked into the meat and no liquid pools in the pan.
6
Butter the rolls
- Spread the softened butter in a thin, even layer over the outside top and bottom of each split roll, using about ½ tablespoon (7 g) per roll.
- Leave the insides dry.
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Ready when: Outsides are evenly coated in butter with no bare patches.
Tip: Butter goes on the outside only, so the crust crisps and the bread inside doesn't turn greasy.
7
Assemble the sandwiches
- Open each roll.
- Lay 1 slice of provolone on the bottom half, pile on one portion of the filling, and top with a second slice of provolone.
- Close the roll and press down gently.
- The cheese above and below the filling melts into it and holds everything together.
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Ready when: Each roll closes without filling spilling out the sides.
Tip: Tear the cheese slices to fit if they hang over the edge of the roll, as they burn on the press.
8
Heat the press
- Heat a panini press to medium, about 350°F (175°C).
- If you don't have a press, heat a clean 12-inch (30 cm) skillet over medium heat for 3 to 5 minutes and have a second heavy pan or a foil-wrapped brick ready to weigh the sandwiches down.
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Ready when: A drop of water sizzles and evaporates within a couple of seconds.
Tip: Don't go hotter than this. The filling is already cooked, so you only need to crisp the bread and melt the cheese.
9
Press until golden
- Press two sandwiches at a time, then repeat with the other two (about 8 minutes total for both rounds).
- On a press, close the lid and cook 3 to 4 minutes per round.
- In a skillet over medium heat, press down with the weighted pan and cook 2 to 3 minutes, flip, and cook 2 to 3 minutes more.
- Keep the first pair warm on the cutting board, loosely tented with foil, while the second pair cooks.
- The sandwich should compress to about two-thirds of its height.
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Ready when: Crust is deep golden brown with grill marks, and cheese is melting out at the edges.
Tip: If the outside browns before the cheese melts, lower the heat a notch and give it another minute.
10
Rest and slice
- Move the sandwiches to a cutting board and rest for 3 minutes so the molten cheese settles and doesn't run out.
- Cut each one in half on the diagonal with a serrated knife, using a gentle sawing motion.
- Serve hot.
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Ready when: Cut halves hold their shape with cheese stretching between the layers.

Good to know

Tips

Freezing the steak for 45 minutes makes it firm enough to slice paper-thin at home. This is extra time on top of the 52 minutes.
Ribeye is the traditional cut because its fat keeps the meat tender and juicy, even when seared hard.
Don't overfill the rolls. Pressing squeezes the filling toward the edges, and too much will ooze out and burn.
For more bite, add a few sliced pickled hot cherry peppers to the filling before assembling.

Make ahead

Cook the steak and vegetable filling up to 2 days ahead and refrigerate it in an airtight container. Reheat it in a skillet over medium heat for 3 to 4 minutes until steaming hot (165°F/74°C), then assemble and press as directed.

Storage & reheating

Best eaten right away. Leftover pressed sandwiches keep wrapped in foil in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 10 to 12 minutes, or in a skillet over medium-low heat for 3 to 4 minutes per side, until hot throughout. Wrap and freeze for up to 2 months; thaw overnight in the fridge before reheating. Not recommended at room temperature for more than 2 hours.

Substitutions

sliced provolone cheese → white American cheese or Cheez Whiz. Both are classic on a Philly and melt very smoothly. Use about 6 oz (170 g) of American slices, or ½ cup (120 ml) warmed Cheez Whiz.
shaved ribeye steak → thinly sliced top sirloin or flank steak. Leaner and slightly chewier. Slice very thinly against the grain and cook 1 to 2 minutes per batch.
6-inch (15 cm) hoagie rolls → ciabatta rolls or a split baguette cut into 6-inch (15 cm) lengths. Both press well and give a crisper crust.
large green bell pepper → sliced cremini mushrooms. Use 8 oz (225 g), cooked with the onion until their liquid evaporates, about 6 to 8 minutes.