As a Philly native, I have been working for years to perfect my cheesesteak method so that I could enjoy the classic and authentic Philly cheesesteak flavors from home. Now that my method is perfected to make these delicious, cheesy cheesesteaks, I am going to teach you how to make your own homemade versions with this Philly cheesesteak panini.
This simple cheese steak panini recipe is a great recipe to enjoy on football Sunday game day, especially if your team is playing during the dinner time slot. These paninis are also great to make for quick and easy dinners on a weeknight or even a delicious and indulgent, easy lunch on the weekends.
This sandwich classic was inspired by my caprese panini recipe on this site, and pairs well with this fondue cheese potato chip nachos recipe.
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Ingredients
The most important part of this recipe is making sure you have a good bread for paninis. In this recipe I used sourdough bread. A garlic aioli made of mayonnaise, fresh garlic and lemon juice is spread on the inside of each slice of bread.
For the cheesesteak filling of the sandwich, frozen chipped steak or fresh shaved ribeye. For the cheese portion of the sandwich, I use Cooper Sharp American cheese due to how evenly it melts into the steak and its sharp, distinct flavor. Caramelized onions are also added in to the steak mixture.
These ingredients to make the steak, cheese and onion mixture are the traditional option for any cheesesteak and can be used in a lot of other delicious recipes.
- panini bread
- frozen chipped steak or shaved ribeye
- onion
- Cooper Sharp American cheese
- mayonnaise
- garlic
- lemon juice
- olive oil
See recipe card for quantities.
Instructions
- Step 1: Dice onion. Cook on medium heat in a small frying pan in olive oil until slightly caramelized.
- Step 2: On medium high heat in a large frying pan or large skillet, cook the steak. Chop the steak with a spatula as it cooks into small diced pieces. Add cheese and mix into steak until melted and creamy. Add in sauteed onions and mix into the cheese and steak mixture.
- Step 3: In a small bowl, mix mayonnaise, fresh grated garlic and lemon juice. Spread on the inside of each slice of bread.
- Step 4: Heat up a griddle or frying pan to medium heat. Add a little olive oil. Place the bottom slice of bread in the olive oil. Spoon the cheesesteak mixture onto the bottom half of bread. Close the sandwich with the top slice of bread. Drizzle extra olive oil on the outside of bread on the top slice. Cook 3-4 minutes. Flip the panini. Cook another 2-3 minutes. Remove from heat. Serve immediately or save for later.
Hint: while it may seem easier to cook the steak and just melt the cheese on top, this will not achieve that creamy, cheesy texture mixed in with the meat that is authentic in a Philly cheesesteak. In order to get the best sandwiches, mixing the cheese in with the meat is the way to go.
Substitutions
- Cheese - if you are not able to find Cooper Sharp American cheese brand, use any American cheese you can find. If you can find a sharp American cheese that is even better. Slices of provolone cheese can also be used if necessary
- Bread - use gluten free bread instead of white panini bread to make this gluten free. Homemade sandwich bread can also be used or bread you might find at a local bakery
- Vegetarian - the steak can be replaced with tofu or a plant based steak product to make this recipe vegetarian
Variations
- Cheesesteak Sliders - use this cheesesteak mixture to make a cheesesteak slider recipe
- Authentic Cheesesteak - replace the panini bread with an amoroso roll for a classic Philly cheesesteak
- Cheesesteak Egg Rolls - place the cheesesteak meat in egg roll wrappers and fry for a delicious appetizer version
See this cheesesteak slider version of this recipe on my website!
Equipment
To make this panini recipe, you will need a sharp knife and cutting board to cut the onion. To cook the cheesesteak and panini, you will need a spatula and a large frying pan or large skillet. An electric griddle or flat top griddle grill can also be used to cook the cheesesteak meat and panini.
A small bowl is needed to mix the garlic aioli.
If you have a hot panini press, panini maker or a panini grill this can also be used to toast the assembled panini.
How to Store Philly Cheesesteak Panini
Store the leftover cheesesteak panini in an airtight container in the fridge for up to 2-3 days. To reheat this panini sandwich recipe, heat up a frying pan on medium heat and heat until you get a melted cheese result and the steak is heated all the way through.
These ingredients don't stand up well to freezing.
Top Tip
When cooking the cheesesteak meat and cheese mixture, do not overcook once the cheese is added. You want the cheese to have a creamy, melted texture throughout the cheesesteak. If overcooked, the cheese can stick to the pan and get hard and crusty from the heat.
FAQ
Yes, Cooper Sharp American cheese can be replaced with cheeze whiz. If you want a truly authentic cheesesteak flavor, I do suggest American cheese though.
Yes, use a gluten free hoagie roll or gluten free panini sandwich bread to make this recipe gluten free.
Thinly slice ribeye steak or sirloin steak would be the best cuts for this steak and cheese panini recipe due to their higher fat content. To slice, freeze the steak for about 20 minutes and slice with a very sharp knife to slice paper thin slices or use a deli slicer if that is available.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this cheesesteak panini:
📖 Recipe
Philly Cheesesteak Panini Recipe with Garlic Aioli
Equipment
- 1 electric griddle, griddle grill, or large frying pan
- 1 sharp knife and cutting board
- 1 small bowl
Ingredients
- 24 slices chipped steak frozen sliced steak
- ½ lb American cheese Cooper Sharp brand suggested
- 1 onion diced
- 8 slices sourdough bread
- ½ cup mayonnaise
- 1 clove garlic freshly grated
- 1 tablespoon lemon juice
- 2 tablespoon olive oil
Instructions
- Dice onion. Cook on medium heat in a small frying pan in olive oil until slightly caramelized.
- On medium high heat in a large frying pan or large skillet, cook the steak. Chop the steak with a spatula as it cooks into small diced pieces. Add cheese and mix into steak until melted and creamy. Add in sauteed onions and mix into the cheese and steak mixture.
- In a small bowl, mix mayonnaise, fresh grated garlic and lemon juice. Spread on the inside of each slice of bread.
- Heat up a griddle or frying pan to medium heat. Add a little olive oil. Place the bottom slice of bread in the olive oil. Spoon the cheesesteak mixture onto the bottom half of bread. Close the sandwich with the top slice of bread. Drizzle extra olive oil on the outside of bread on the top slice. Cook 3-4 minutes. Flip the panini. Cook another 2-3 minutes. Remove from heat. Serve immediately or save for later.
Notes
- save leftovers in an airtight container for up to 3 days in the fridge.
- reheat leftovers by pan frying on the stove or baking in the oven until cheese is melted and meat is heated through.
- these ingredients do not stand up well to freezing.
Nutrition
If you have any questions about how to make these cheesesteak panini sandwiches or need other sandwich recipe suggestions, leave a comment below!
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