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Grilled Philly Cheese Steak Kabobs

Grilled Philly cheesesteak kabobs with tender ribeye, charred peppers and onions, and provolone melted over the top for that classic Philly-style stretch. Skewers are cooked over medium-high heat, turned every few minutes, then finished with cheese in the last minute.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Steak and vegetable kabobs
  • 2 lb ribeye steak cut into 1.5-inch cubes
  • 2 bell peppers red and green, cut into chunks
  • 1 onion large, cut into chunks
  • 8 oz mushrooms
  • 3 tbsp olive oil
  • 2 tbsp Worcestershire sauce
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp Salt and pepper to taste
  • 6 provolone cheese slices
  • 1 Metal or soaked wooden skewers
  • 1 hoagie rolls optional for serving

Equipment

  • 1 grill

Method
 

Season the kabob ingredients
  1. Toss ribeye steak cubes with olive oil, Worcestershire sauce, garlic powder, onion powder, salt and pepper until evenly coated. Keep pieces in a single layer so the seasoning clings well.
  2. Thread ribeye steak, bell peppers, onion, and mushrooms onto skewers, alternating ingredients for even grilling. Leave a little space between pieces so they cook through without steaming.
Grill and melt the cheese
  1. Grill kabobs over medium-high heat for 10-15 minutes, turning every 3-4 minutes until the steak reaches your desired doneness. Look for browned edges and tender vegetables with light charring.
  2. In the last minute, drape provolone cheese slices over the kabobs and close the grill lid to melt. Watch for the cheese to fully soften and start stretching.
Serve
  1. Serve grilled Philly cheesesteak kabobs on hoagie rolls or as-is with the melted provolone on top. Add any extra cheese that drips onto the board for maximum coverage.

Notes

For best texture, cut the steak into evenly sized 1.5-inch cubes so they finish together on the grill. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended for best tenderness of the ribeye and vegetables. Dietary swap: use reduced-fat provolone slices if you want a lighter cheese while keeping the melted topping.