Cheesesteak Panini
Sink your teeth into the ultimate comfort food with this Cheesesteak Panini, a mouthwatering twist on the classic Philly cheesesteak! Packed with thinly sliced, perfectly seasoned ribeye steak, gooey provolone cheese, and sweet caramelized onions, this sandwich delivers bold, savory flavors in every bite. Nestled between crispy, golden-brown slices of ciabatta or hoagie rolls toasted to perfection, the panini is elevated with a velvety layer of mayonnaise for that extra touch of richness. Made in just 35 minutes, including prep, this panini is ideal for a quick yet indulgent lunch or a casual dinner. Whether grilled on a panini press or seared in a skillet, this Cheesesteak Panini is a fusion of hearty steakhouse textures and gourmet sandwich flair that’s as satisfying as it is easy to prepare. Perfect for steak and cheese lovers, this recipe will be your go-to for a warm, flavorful meal in no time!
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Recipe Information
Ingredients
- 1 pound Ribeye steak (thinly sliced)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Unsalted butter
- 1 Yellow onion (sliced thinly)
- 4 Provolone cheese (slices)
- 2 Hoagie rolls or ciabatta bread (halved)
- 2 tablespoons Mayonnaise
Instructions
Season the thinly sliced ribeye steak with salt and black pepper evenly.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the ribeye slices and cook for 2-3 minutes per side, until browned and cooked through. Remove the cooked steak from the skillet and set aside.
In the same skillet, reduce the heat to medium and add 2 tablespoons of unsalted butter. Once melted, add the thinly sliced yellow onion. Cook the onions, stirring occasionally, for about 10 minutes until they are soft and caramelized. Remove from heat and set aside.
Spread 1 tablespoon of mayonnaise on the cut side of each half of the hoagie rolls or ciabatta bread.
Build the panini by layering one side of the bread with half of the cooked steak, half of the caramelized onions, and 2 slices of provolone cheese. Place the other half of the bread on top to form a sandwich. Repeat for the second sandwich.
Heat a panini press or a large skillet over medium heat. If using a skillet, place another heavy skillet or pan on top of the sandwiches to press them down while cooking.
Cook the panini for about 3-5 minutes per side, or until the bread is crispy and golden brown and the cheese is melted.
Remove the panini from the heat, slice in half if desired, and serve warm.
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 41.9 g | 210% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 1579 mg | 69% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.8 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 462 mg | 36% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 808 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
