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Grilled Philly Cheese Steak Kabobs

Grilled Philly cheesesteak kabobs with tender ribeye, smoky peppers and onions, and melted provolone for stretchy, hoagie-style flavor. Skewered beef skewers cook fast over medium-high heat, then get topped with provolone at the end for a melty finish.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Ribeye steak
  • 2 lb ribeye steak Cut into 1.5-inch cubes for even grilling.
Vegetables and mushrooms
  • 2 bell peppers (red and green) Cut into chunks.
  • 1 onion Cut into chunks.
  • 8 oz mushrooms Keep whole or halve for skewering.
Seasonings and marinade
  • 3 tbsp olive oil For coating the steak cubes.
  • 2 tbsp Worcestershire sauce Adds classic cheesesteak tang to the beef.
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt and pepper to taste Season to your preference.
Cheese and serving
  • 6 provolone cheese Use slices for draping and melting at the end.
  • 1 hoagie rolls (optional) Serve kabobs on rolls if desired.
  • 1 metal or soaked wooden skewers Use metal skewers or soak wooden skewers if needed.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the steak
  1. Toss ribeye steak cubes with olive oil, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until evenly coated.
  2. Let the seasoned steak sit while you prepare the vegetables and skewers.
Thread skewers
  1. Thread beef, bell peppers, onion, and mushrooms onto skewers, alternating ingredients so each skewer has a mix of colors and meat.
Grill and melt provolone
  1. Grill skewers over medium-high heat for 10-15 minutes, turning every 3-4 minutes until the steak reaches your desired doneness.
  2. In the last minute, drape provolone cheese slices over the kabobs and close the grill lid to melt.
Serve
  1. Serve grilled Philly cheesesteak kabobs on hoagie rolls or as-is with the melted provolone on top.

Notes

Pro tip: cut the ribeye into uniform 1.5-inch cubes so everything hits doneness at the same time. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on a grill or skillet until warmed through. Freezing is not recommended because peppers and mushrooms lose texture after thawing. For a lighter swap, use part-skim provolone slices while keeping the steak and vegetable ratio the same.