On chilly nights, there is nothing better than throwing on some comfy pjs and fuzzy socks and finding comfort in a toasty, ooey-gooey grilled cheese sandwich! I have tried various versions of these and have yet to try one that has failed my expectations. Tonight, I have a mock version of a Philly cheesesteak sandwich in the spotlight, but I encourage comments of your favorite way to make a grilled cheese :)
Cheesesteak-Style Grilled Cheese Sandwiches (makes 3 sandwiches)
6 slices country-style buttermilk bread
about 3 tbsp spreadable butter
6 slices American cheese slices
12 slices thinly sliced deli roast beef
1/2 green bell pepper, thinly sliced
1/2 onion, thinly sliced
1 tbsp canola oil
Heat oil in small pan over medium high heat. Saute bell pepper and onion until tender and onion starts to turn a light golden brown. Remove from heat.
On a workspace on your counter (I find over a cutting board works best for easy clean up), lay bread slices out flat. Spread a thin layer of butter on top of each piece. Turn the slices over, butter-side down. On 3 of the slices place a slice of cheese* (see note below). Next, apply 4 slices of the roast beef, folding each one in half. Then take about 1/4 C of the bell pepper & onion mixture and insert between the layers of roast beef (I pocketed mine into the folded over slices to reduce the filling from falling out). Last, top with another slice of cheese* (see note below). Top with slice of bread, butter-side up.
Heat a skillet over medium heat. Carefully place first sandwich down, cook about 2 min, pressing lightly over top with a spatula and check for desired doneness. Flip, cook another 2 min, pressing lightly with a spatula. Remove sandwich from heat, set aside. Repeat with the other 2 sandwiches. Allow about 5 minutes for sandwich to sit before cutting.
Note- The bread I used was larger than the cheese slices, if that happens when you prepare, apply first piece cheese on far right of sandwich (bottom layer) and second piece of cheese over far left (top layer).