Philly Cheesesteak Cheesy Bread

This Philly cheesesteak cheesy bread is a warm, hearty, and cheesy take on the classic sandwich. I like how thinly sliced beef, sautéed peppers, onions, and gooey melted cheese are layered on a crusty loaf of bread, baked until bubbly and golden. It’s the perfect comfort food for a family dinner, game day, or any time I want something indulgent and satisfying.

Why You’ll Love This Recipe

I like this recipe because it has all the flavors of a Philly cheesesteak without needing sandwich rolls. The bread gets crispy on the outside while staying soft inside, soaking up all the cheesy, savory goodness. I also enjoy how easy it is to make in one pan, and it slices beautifully for sharing.

Ingredients

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

• French bread or Italian loaf

• thinly sliced ribeye or sirloin steak

• olive oil

• butter

• onion, thinly sliced

• green bell pepper, thinly sliced

• mushrooms, sliced (optional)

• garlic, minced

• provolone cheese slices (or mozzarella/cheddar blend)

• mayonnaise (optional, for spreading)

• salt

• black pepper

• parsley, chopped (for garnish)

Directions

1. I preheat my oven to 375°F (190°C) and line a baking sheet with foil.

2. I slice the loaf of bread in half lengthwise and place it cut-side up on the baking sheet.

3. In a skillet, I heat olive oil and butter, then sauté onions, peppers, mushrooms, and garlic until soft and fragrant. I set them aside.

4. In the same skillet, I cook the steak slices until browned and season with salt and pepper.

5. I spread a thin layer of mayonnaise on the bread halves (optional for richness).

6. I layer on provolone slices, the cooked steak, and the sautéed vegetables, then top with more cheese.

7. I bake for 12–15 minutes until the cheese melts, then broil for 2 minutes to brown the top.

8. I slice into portions and sprinkle with fresh parsley before serving.

Servings and timing

This recipe makes about 6 servings. It usually takes me 15 minutes to prepare and 15 minutes to bake, so it’s ready in about 30 minutes.

Variations

I sometimes use pepper jack cheese for a spicier twist, or I add jalapeños for extra heat. When I want a creamier version, I spread a layer of cheese sauce instead of mayonnaise. For a lighter option, I use chicken instead of beef.

storage/reheating

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

FAQs

What’s the best beef to use?

I usually use ribeye because it’s tender and flavorful, but sirloin or shaved beef works well too.

Can I make this ahead of time?

Yes, I often assemble it earlier in the day, refrigerate it, and then bake just before serving.

Can I freeze Philly cheesesteak cheesy bread?

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 for this recipe?

Provolone is traditional, but mozzarella, cheddar, or a blend of cheeses all melt beautifully.

Do I have to use mayonnaise?

No, I sometimes skip it, but I like how it adds richness and helps the bread stay moist.

Conclusion

This Philly cheesesteak cheesy bread is one of my favorite comfort food recipes because it’s cheesy, savory, and packed with flavor. I like how easy it is to put together and how well it feeds a crowd. Whenever I want a cozy, indulgent meal, this recipe is always a hit.