Cheesesteak Panini Recipe for your Weekly Menu Planning

Cheesesteak Panini

This Cheesesteak Panini Recipe is made with San Luis Sourdough bread offering the taste and texture we all love in a classic sourdough bread.

Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 1 loaf San Luis Sourdough bread
  • 2 lbs skirt steak or rib eye steak thinly sliced
  • 2 tbsp vegetable oil or canola oil
  • 1 green bell pepper cut into thin bite strips
  • 1 medium brown onion cut into thin bite strips
  • 8 medium cremini or button mushrooms thinly sliced
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 8 slices white American cheese
  • butter


  1. Prepare and cut vegetables.

  2. Heat 1 tablespoon oil in a 10” to 12” skillet to medium heat.

  3. Add onion and green bell pepper and cook until they begin to soften, then add the mushrooms.

  4. Season with salt and pepper and allow them to caramelize while continuing to stir.

  5. Once they are cooked remove from the pan and set aside. Do not clean pan so you can keep the seasoning.

  6. Heat 1 tablespoon of oil to the same pan to medium high heat. Add thinly sliced steak to pan, season with salt & pepper and let sit for about 4 to 5 minutes before stirring so the meat can brown.

  7. After 4 to 5 minutes begin to stir and cook until fully cooked about 1 to 2 more minutes.

  8. Once the meat is cooked, drain grease from the pan into a strainer and then return the meat, onions, bell pepper and mushrooms back to pan and stir to mix.

  9. Heat up panini press.

  10. Butter the outside of the San Luis Sourdough bread and lay butter side down on panini press.

  11. Add meat mixture and 2 slices of white American cheese over top the meat.

  12. Add the 2nd slice of sourdough bread to the top of cheese with butter side facing out and close press gently so the sandwich presses together.

  13. Cook for a few minutes until the cheese is soft and the bread is a crispy golden brown color.

  14. Remove from press and enjoy!