Philly CheeseSteak Panini

This is a fun, easy way to make panini, when you start with refrigerated bread dough! Thinly sliced rib eye, sauteed onions and bell peppers, loads of cheese, sourdough bread toasted on a hot panini press.

My wife and I were on our way home from a trip to the beach recently and decided to stop in Philly for lunch to grab some cheese steaks. We wanted to stop somewhere not too far into the city and close to the highway so we went to Tony Luke’s – a famous institution that we were sure would not disappoint. Sadly, it did, though we probably ordered wrong. We got the rib eye cheese steaks and I upgraded to some sharp provolone. The cheese was still cold, not melted, there were no grilled onions, no spices, no flavor whatsoever. I was crestfallen. How can they serve a cheese steak with cheese that hasn’t been melted?! Shameful. I threw my sub with one bite in our cooler and decided I’d jazz it up when I got home, which I did to the most delicious results. Ever since then I wanted more so I decided to try and make some at home. Our local International market sells the most perfect meat for cheese steaks: paper thin rib eye that is intended for Sukiyaki. If you live in the DC area, stop by Grand Mart, and you’ll find this in their frozen meat section. I think any meat that is sliced for pho would also work well.

Philly CheeseSteak Panini


  • prep time 30 min
  • total time 30 min
  • ingredients 6
  • servings 4
Amish Macaroni Salad


  • 1 can Pillsbury® refrigerated crusty French or country Italian loaf
  • 1/2 lb thinly sliced cooked deli roast beef
  • 1 tablespoon olive or vegetable oil
  • 1 green bell pepper, cut into thin bite-size strips (1 cup)
  • 1 medium onion, cut into thin bite-size strips (1 cup)
  • 4 slices (2/3 oz each) American cheese


  1. Heat closed contact grill or panini maker 5 minutes.
  2. Meanwhile, on cutting board, carefully unroll dough. Cut into 8 rectangles. Place 2 rectangles on grill; close grill. Cook 1 to 2 minutes or until lightly browned. Remove from grill. Repeat with remaining rectangles.
  3. In 8-inch nonstick skillet, heat oil over medium heat until hot. Add bell pepper and onion; cook 3 to 5 minutes, stirring frequently, until vegetables are tender.
  4. Top each of 4 rectangles with one-fourth of the beef, one-fourth of the pepper mixture and 1 slice cheese. Top with remaining rectangles.
  5. Place 2 sandwiches on grill; close grill. Cook 2 to 3 minutes or until cheese is melted. Repeat with remaining sandwiches.
  • You can use leftover roast beef or steak, thinly sliced, instead of purchasing deli roast beef.

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