This Philly Cheesesteak Panini is piled high with thinly-sliced beef, provolone cheese, and plenty of caramelized onions.
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Philly Cheesesteak Panini

This Philly cheesesteak panini is inspired by the sandwich classic and features thinly-sliced chuck roast, provolone cheese, and lots of caramelized onions for a delicious and easy lunch or dinner.
Course Sandwich
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 3 large sandwiches
Calories 683
Author Alyssa

Ingredients

  • 1 lb. chuck roast, sliced thin
  • 1 medium onion
  • 2 tsp olive oil, divided
  • 3/4 tsp salt
  • Butter for cooking panini
  • 6 slices of wide bread
  • 6 slices of provolone cheese (your preference)

Instructions

  • Cut chuck roast into slices about 1/8" thick (see note). Thinly slice onion.
  • Add about 1 tsp of olive oil in a skillet and heat to medium-high heat. Add sliced onions and let cook for several minutes until they start to brown and caramelize. This took about five minutes for me. Once caramelized, remove onions from skillet to a plate or bowl and set aside.
  • Add another 1 tsp of olive oil to skillet and add the thinly-sliced meat. Season meat while it's cooking with 3/4 tsp salt. The meat will only take about 2-3 minutes to cook per side (since it's sliced so thin). Flip meat to ensure both sides are cooked evenly and it's no longer pink.
  • Add the onions back into the skillet with the meat and mix together. Remove meat/onion mixture from skillet and set aside.
  • On one slice of bread, add a slice of provolone cheese and then spoon the meat/onion mixture evenly over top. Add another slice of provolone cheese and top with another piece of bread. Repeat to assemble all sandwiches.
  • Add a little bit of butter to bottom of skillet and reduce heat to medium. Add sandwiches to skillet and cook for 1-2 minutes, or until bottom has browned. Place a heavy skillet over top of sandwiches to press them down (optional). Flip sandwiches over and cook until the other side has browned and the cheese is melted. (The still warm meat/onion mixture will help to melt the cheese once it's added). Serve while warm.

Notes

To make the task of slicing the chuck roast easier, if you have time, place the chuck roast in the freezer for about 35-40 minutes before slicing against the grain with a sharp knife.
 
The nutritional info estimated here is for one full sandwich, which is quite large. For smaller appetites you may wish to consider one sandwich as two meals, which would cut in half all of the nutrition values below.

Nutrition

Serving: 1sandwich | Calories: 683kcal | Carbohydrates: 40.7g | Protein: 62.8g | Fat: 28.8g | Saturated Fat: 13.4g | Cholesterol: 140mg | Sodium: 1601mg | Potassium: 795mg | Fiber: 2.3g | Sugar: 3.5g | Calcium: 360mg | Iron: 7.6mg