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Wisconsin Philly Cheesesteaks

Enjoy grilling season with 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.
Course Main Course
Cuisine Grilling, Main Dish
Keyword Easy Grill Recipes, Gluten Free Dinner Recipes, Philly Cheesesteak
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 sandwiches
Author Stephanie Simmons


  • 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
  • salt
  • pepper
  • 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.


Note: Use gluten-free buns to keep this recipe completely gluten free!