Cheesesteak-Stuffed Garlic Loaf

This cheesesteak-stuffed garlic loaf is a hearty, cheesy, and flavor-packed twist on the classic Philly cheesesteak. I like how tender slices of beef, sautéed peppers, onions, and melted cheese are tucked inside a crusty garlic bread loaf, turning it into a pull-apart style meal that’s perfect for sharing.

Why You’ll Love This Recipe

I like this recipe because it combines two favorites—garlic bread and cheesesteaks—into one irresistible dish. It’s easy enough for a weeknight dinner but impressive enough for game day or a party. I enjoy how the garlicky, buttery bread pairs with the savory steak and gooey cheese in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• crusty French bread or Italian loaf

• thinly sliced steak (like ribeye or sirloin)

• olive oil

• butter

• garlic, minced

• onion, sliced

• green bell pepper, sliced

• provolone cheese slices (or mozzarella/cheddar blend)

• Worcestershire sauce

• salt

• black pepper

• fresh parsley, chopped (for garnish)

Directions

1. I preheat my oven to 375°F (190°C).

2. I slice the loaf lengthwise, being careful not to cut all the way through, creating a pocket.

3. In a skillet, I heat olive oil and cook the steak slices until browned, then set them aside.

4. In the same skillet, I sauté onions, peppers, and garlic until soft and fragrant.

5. I return the steak to the skillet, season with Worcestershire, salt, and pepper, and stir to combine.

6. I stuff the mixture into the bread loaf, layering with provolone cheese slices.

7. I melt butter with garlic and brush it over the outside of the loaf.

8. I wrap the loaf in foil and bake for 15–20 minutes, then unwrap and bake another 5 minutes until golden and bubbly.

9. I slice into thick pieces and garnish with parsley before serving.

Servings and timing

This recipe makes about 6 servings. It usually takes me 20 minutes to prepare and 25 minutes to bake, so it’s ready in around 45 minutes.

Variations

I sometimes add mushrooms for extra flavor or swap the provolone for pepper jack when I want a little spice. For a cheesier version, I sprinkle shredded mozzarella inside along with the provolone. When I want to lighten it up, I use chicken instead of steak.

storage/reheating

I store leftovers wrapped in foil in the refrigerator for up to 3 days. To reheat, I warm it in the oven at 350°F for about 10 minutes so the bread stays crisp and the cheese melts again. I avoid microwaving since it makes the bread soggy.

FAQs

What’s the best cut of beef for this recipe?

I like to use ribeye for tenderness, but sirloin or shaved beef also works well.

Can I make this ahead of time?

Yes, I often assemble the loaf, wrap it in foil, and refrigerate it. When ready, I bake as directed.

Can I freeze the stuffed loaf?

Yes, I wrap it tightly in foil and freeze for up to 2 months. I reheat it in the oven straight from frozen.

What cheese works best?

I usually use provolone for that classic cheesesteak flavor, but mozzarella, cheddar, or a blend works well too.

Can I make this loaf without foil?

Yes, but I find foil helps melt the cheese evenly and prevents the bread from over-browning before the filling is heated through.

Conclusion

This cheesesteak-stuffed garlic loaf is one of my favorite indulgent meals because it’s cheesy, garlicky, and loaded with flavor. I like how it’s perfect for slicing and sharing, making it great for parties or family dinners. Whenever I bake one, it disappears fast—and I always come back to this recipe when I want a crowd-pleasing comfort food.