Cheese Steak Panini

By Marge Perry & David Bonom
A twist on the Philly cheese steak—thinly sliced beef, melted cheese, and sautéed peppers and onions—this sandwich is great for fast and easy weeknight dinners and makes an ideal snack for tailgating.
  • Cuisine: American
  • Course: Dinner


  • black pepper
  • Boneless rib steak
  • Dried Oregano
  • garlic cloves
  • green bell pepper
  • olive oil
  • onion
  • red bell pepper
  • Salt


  1. Heat 1 tbsp of the oil in a large nonstick skillet over medium heat. Add the onion, garlic, and oregano
  2. Season the steak with the remaining 1/4 tsp of salt and 1/8 tsp of black pepper. Heat 1 tbsp of the oil in the skillet
  3. Arrange the bottom halves of the hoagie rolls on a work surface. Top each with 2 slices cheese, 1/4 of the onion mixture, 1/4 of the steak, and 2 more slices of cheese. Set the top half of each roll over the cheese. Press down each sandwich with your hand slightly. Brush the outside of bread with remaining 1 tbsp oil.
  4. Heat a nonstick grill pan over medium. Place two sandwiches at a time on the grill pan