Enjoy the last weeks of grilling season by making these Wisconsin-inspired Philly Cheesesteaks! Made with grilled + seasoned beef steaks, grilled peppers + onions, and topped with plenty of Wisconsin Provolone cheese! This recipe comes together so quickly, making it the perfect dinner for summer evenings.
This recipe is sponsored by the Wisconsin Beef Council! All opinions are my own. Thanks for supporting the brands that make Blue Bowl possible!
This is a super easy dinner to whip up! It’s perfect even on a weeknight – that’s when we usually make this. While this recipe is super simple to make, don’t be fooled! It’s packed full of flavor – so any night that you make this will feel like a little celebration in your own backyard. Even if it’s just you and your grill tongs, know that you’re participating in a sacred Wisconsin ritual with your fellow Wisconsinites across the states – because beef is what’s for dinner! (Bonus points if you’ve got the Brewers game on the radio!)
First, slice up your bell peppers and onion, and slice your beef. Season each with salt, pepper, and a little seasoned salt. Let the steak rest while you sauté the veggies in a grill pan. We used a ribeye steak here, but the beauty of this recipe is that, since you’re not marinating the steak, you can swap in any tender steak! Top Sirloin, Top Loin (Strip), Chuck Eye, Petite Sirloin, Flat Iron, or even Flank Steak will work. Here’s a steak swap chart from the WI Beef Council to help ya out!
Once the veggies are tender, set them aside and add the beef. Grill, stirring frequently, until the beef is browned on the outside – this step will only take a few minutes. Beef is not only a super delicious part of this recipe – it’s also packed with nutrition too! A 3 oz. serving of lean beef provides 10 essential nutrients in around 150 calories, less than 10 grams of total fat and less than 95 mg of cholesterol. You’re probably cooking with lean cuts of beef more than you know – any cut with “round” or “loin” in the name is a lean cut!
Sprinkle the beef with plenty of shredded Provolone cheese! Let it get a little melty, then add the veggie mixture back in, along with some more cheese. This is a Wisconsin cheesesteak, after all.
Stir everything together and let the cheese get melty.
Look at that gorgeous dinner! And it only takes about 30 minutes to pull this whole meal together!
Finally, to serve your cheesesteaks, toast up some buns that you’ve brushed with a little butter. You can toast them right on the grill! Add some of the cheesesteak mixture, and if you’re feelin’ like you want just a bitttt more cheese —
Add some more, and then broil these in the oven for 1-2 minutes, just to melt that extra bit of cheese!
And, dig in! I recommend listening to Bob Uecker calling a Brewers game while you enjoy these on your patio. ?
This recipe makes about 4 sandwiches, so it’s perfect if there’s just two of you, like there are in our house! Grant and I can each have a sandwich for dinner, and then we can each enjoy some leftovers for lunch or dinner the next day.
I hope you make this recipe while the weather is still nice. You’ve still got plenty of time left to grill, but this recipe could be made in a pan on the stovetop as well, if you don’t own a grill or if the weather is bad.
Happy grilling, friends! And don’t forget to add extra cheese.
Did you make this recipe? Snap a photo and leave a comment!
Wisconsin Philly Cheesesteaks
- 1 lb Beef Steak of your choice, cut 1-inch thick, We used Ribeye, but Top Loin, Top Sirloin, Flank, Chuck Eye, will work as well. See a full list in the blog post!
- 3 medium bell peppers
- 1 large yellow onion
- 1 tsp seasoned salt + a bit extra
- Olive oil, for brushing the pan
- 1 and 1/2 cups shredded Provolone cheese plus extra, if desired, for topping
- 4 buns
- Prep: Heat your grill over medium high heat. Slice your veggies, and add to a lightly oiled grill pan. Season with salt and pepper and a shake or two of Lawry's. Thinly slice your beef against the grain, and season with a little salt, pepper, and 1 tsp of Lawry's. Let rest on the cutting board while you cook the veggies.
- Cook the Veggies + Meat + Toast the Buns: Cook the veggies in the grill pan on your grill, over medium high heat, stirring occasionally, for about 15 minutes. Set aside on a plate so you can cook the steak. Let your buns toast during this time! Brush the inside with a bit of butter or oil, and place down on the grill to brown. Keep an eye on them so they don't burn. Brush the pan (off the burner) with a little more olive oil, and add the beef. Reduce heat to medium low. Grill, stirring frequently, for about 2-5 minutes, until the outside of the beef is no longer pink. (Cut into a piece to check for desired doneness!)
- Cheese: Sprinkle about half the cheese over the beef, and reduce the heat to low, just to let the cheese melt. Stir the veggies back into the pan with the beef, and add the rest of the cheese. Let it melt, and remove from the heat.
- Serve: Add cheesesteak mixture to toasted buns and enjoy! If desired, you can sprinkle the mixture on your open bun with a little extra cheese and broil in the oven for 1-2 minutes.
- Store: Store leftovers, in an airtight container, in the fridge for 3-4 days.
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