Description
This Garlic Philly Cheesesteak Bread recipe combines tender, thinly sliced ribeye steak sautéed with caramelized onions, green bell peppers, and garlic, layered generously with melty provolone cheese, all stuffed inside crusty Italian bread slathered with a fragrant garlic butter. Baked to golden perfection, this hearty sandwich melds classic Philly cheesesteak flavors with rich garlic bread for a deliciously indulgent meal.
Ingredients
Scale
Philly Cheesesteak Filling:
- 1 pound Ribeye Steak (or Sirloin, thinly sliced)
- 1 large Onion (sliced)
- 1 Green Bell Pepper (sliced)
- 4 cloves Garlic (minced)
- 8 oz Provolone Cheese (sliced or shredded)
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Garlic Bread:
- 1 large Loaf Italian Bread (or French Bread)
- 1/2 cup Butter (softened)
- 4 cloves Garlic (minced)
- 1/4 cup Fresh Parsley (chopped)
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- Preparing the Garlic Butter: Soften 1/2 cup of butter to room temperature for easy mixing. Finely mince 4 cloves of fresh garlic or roast the garlic for a milder flavor. Chop 1/4 cup fresh parsley finely, removing thick stems. Combine the softened butter, garlic, parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl and mix until creamy. Set aside at room temperature.
- Preparing the Philly Cheesesteak Filling: Thinly slice 1 pound ribeye steak against the grain, partially freezing it beforehand for easier slicing. Slice 1 large onion and 1 green bell pepper into thin strips. Mince 4 cloves garlic. Heat 2 tablespoons olive oil in a large skillet over medium-high heat, add onions and bell peppers and sauté for 8-10 minutes until lightly caramelized. Add garlic and cook for 1 minute until fragrant. Push vegetables aside, increase heat to medium-high, and cook the steak slices seasoned with 1 teaspoon salt and 1/2 teaspoon black pepper for 2-3 minutes per side until browned and cooked through. Combine steak and vegetables, reduce heat to low, top with 8 oz provolone cheese, cover and cook until cheese melts, then gently stir to integrate.
- Assembling and Baking the Garlic Philly Cheesesteak Bread: Preheat oven to 375°F (190°C). Slice 1 large loaf Italian bread lengthwise into two halves. Spread the prepared garlic butter generously on the cut sides of both halves. Spoon the hot cheesesteak filling evenly over the bottom half. Optionally, sprinkle extra shredded provolone cheese on top of the filling. Place the top half of the bread over the filling, lightly pressing down. Place the assembled sandwich on a baking sheet and bake for 15-20 minutes until bread is golden brown and cheese is bubbly. Remove from oven and let rest for a few minutes before slicing.
- Serve and Enjoy: Slice the Garlic Philly Cheesesteak Bread into portions and serve hot. Enjoy the rich, garlicky, savory flavors and melted cheese goodness in every bite.
Notes
- Partially freezing the steak before slicing makes it easier to cut very thin strips for optimal tenderness.
- Slowly caramelize the onions and bell peppers to develop sweetness and depth in the filling.
- Freshly minced garlic strongly enhances flavor both in the butter and the filling; roasting garlic offers a mellower alternative.
- Use day-old bread if possible to avoid sogginess when loaded with filling.
- Adjust salt and pepper seasonings to taste, remembering to season the steak and the garlic butter separately.
- Cooking steak in batches prevents steaming and helps achieve a perfect sear.
- Extra cheese on top before baking is optional but recommended for cheesier results.
- Resting the baked sandwich before slicing helps set the filling for cleaner cuts.
