Chipotle Philly Grilled Cheese Recipe

In a small bowl combine 1/2 cup mayonnaise, 1 tsp minced chipotle pepper, 1 tsp adobo sauce, 1 tsp lime juice, 1/2 tsp honey, 1/4 tsp garlic powder and 1/4 tsp salt. Whisk until smooth. Taste and adjust heat or salt. Refrigerate while preparing sandwich to let flavors meld.

If using a larger steak, freeze for 20–30 minutes to make thin slicing easier. Slice steak very thin across the grain (or use pre-shaved beef). Pat dry with paper towels.

Thinly slice or finely chop 1/2 cup red onion and drain/roughly chop 1/2 cup roasted red bell pepper. Chop cilantro if using.

Season the thin steak slices with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp smoked paprika and 1/4 tsp onion powder. Toss lightly to coat evenly.

Heat a large cast-iron skillet or heavy frying pan over medium-high heat until very hot (about 3–4 minutes). Add 1 tbsp vegetable oil and swirl to coat.

Add the seasoned steak in an even layer. Do not overcrowd — cook in two batches if necessary. Sear without moving for about 45–60 seconds until well browned, then stir or flip and cook another 30–45 seconds. The goal is quick sear; meat should be cooked through but still juicy. Remove steak to a plate and set aside.

Reduce heat to medium and wipe pan lightly if excess oil remains, leaving fond for flavor.

Spread about 1 tbsp of softened butter on one side of each bread slice (8 slices total). The buttered sides will contact the skillet. On the unbuttered side of 4 slices, spread about 1.5 tbsp chipotle sauce each (divide sauce among sandwiches).

Layer each sauced slice with 1.5 oz smoked cheddar, then divide the cooked steak evenly (about 3 oz per sandwich), followed by a thin layer of roasted red pepper (about 2 tbsp), a sprinkle of red onion (about 2 tbsp), 1 oz provolone (or enough to cover), and a sprinkle of chopped cilantro if using. Top with the remaining bread slices, buttered side out.

Heat a clean skillet or griddle over medium-low to medium heat. Place assembled sandwiches in pan and press gently with a spatula or a heavy pan. Cook for 3–4 minutes per side, pressing occasionally, until the bread is deep golden brown and cheese is melted. If bread browns too quickly before cheese melts, lower heat and cover pan with a lid for 1–2 minutes to trap heat.

Transfer sandwiches to a cutting board and rest 1 minute. Slice each sandwich in half on the diagonal and serve immediately with extra chipotle sauce on the side if desired.