Go Back

Grilled Philly Cheese Steak Kabobs

Grilled Philly cheesesteak kabobs with beef skewers, peppers and onions, and provolone melted right on the grill. Juicy 1.5-inch ribeye cubes grill in a seasoned Worcestershire coating for a classic Philly-style flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Ribeye steak
  • 2 lb ribeye steak cut into 1.5-inch cubes
Bell peppers
  • 2 bell peppers (red and green) cut into chunks
Onion
  • 1 onion large onion, cut into chunks
Mushrooms
  • 8 oz mushrooms
Olive oil
  • 3 tbsp olive oil
Worcestershire sauce
  • 2 tbsp Worcestershire sauce
Garlic powder
  • 2 tsp garlic powder
Onion powder
  • 1 tsp onion powder
Salt and pepper
  • 1 salt and pepper to taste
Provolone cheese
  • 6 provolone cheese slices slices, for draping on kabobs
Skewers
  • 1 metal or soaked wooden skewers
Hoagie rolls
  • 1 hoagie rolls optional, for serving

Equipment

  • 1 grill

Method
 

Season the steak
  1. Toss the ribeye steak cubes with olive oil, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until evenly coated.
Build the kabobs
  1. Thread beef, peppers, onions, and mushrooms onto skewers, alternating ingredients so each skewer has colorful portions all the way through.
Grill and melt the cheese
  1. Grill the kabobs over medium-high heat for 10-15 minutes, turning every 3-4 minutes until the steak reaches desired doneness.
  2. In the last minute of grilling, drape provolone cheese slices over the kabobs and close the grill lid to melt, until you see glossy, melted cheese.
Serve
  1. Serve the kabobs on hoagie rolls or as-is with the melted cheese on top.

Notes

Pro tip: cut the steak into even 1.5-inch cubes so they cook at the same rate and stay juicy. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a grill or in a hot skillet just until warmed through (cheese may re-melt slightly). Freezing isn’t recommended for the best texture. Dietary swap: use a lower-sodium Worcestershire option if you’re reducing sodium.