Description
This Philly Cheesesteak Cheesy Bread transforms the iconic flavors of a Philly cheesesteak into a rich, gooey, and perfectly crisp baked bread. With tender ribeye steak, sautéed peppers and onions, and layers of melted provolone cheese, it’s an irresistible dish for parties, game nights, or indulgent family meals.
Ingredients
- 1 large loaf of French or Italian bread
- 1 pound ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 green bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 ½ to 2 cups shredded provolone cheese (or mozzarella)
- Fresh parsley, chopped (optional garnish)
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Slice bread lengthwise and place halves cut-side up on the baking sheet. Optionally, pre-toast for 5 minutes.
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Heat olive oil in a large skillet over medium-high heat.
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Add sliced steak in batches, season with salt and pepper, and cook 2–3 minutes per batch. Transfer to a bowl.
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In the same skillet, sauté onions and bell peppers until softened and caramelized (5–7 minutes). Add garlic in the last minute.
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Combine cooked steak with the vegetables.
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Sprinkle a layer of cheese on the bread. Top with steak and veggie mixture. Add another layer of cheese on top.
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Bake for 10–12 minutes, or until cheese is melted and golden.
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Garnish with chopped parsley if desired. Slice and serve warm!