Description
This Philly cheesesteak cheesy bread is a comforting, cheesy twist on the classic sandwich, layered with tender steak, sautéed peppers and onions, and melted cheese on a crusty loaf of bread. It’s baked until golden and perfect for sharing.
Ingredients
- 1 French bread or Italian loaf
- 400g thinly sliced ribeye or sirloin steak
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup mushrooms, sliced (optional)
- 2 cloves garlic, minced
- 8–10 slices provolone cheese (or mozzarella/cheddar blend)
- 2 tbsp mayonnaise (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with foil.
- Slice the loaf of bread in half lengthwise and place cut-side up on the baking sheet.
- Heat olive oil and butter in a skillet, sauté onions, peppers, mushrooms, and garlic until soft. Set aside.
- In the same skillet, cook steak slices until browned. Season with salt and pepper.
- Spread a thin layer of mayonnaise on the bread halves, if using.
- Layer provolone cheese, steak, and sautéed vegetables on the bread. Top with more cheese.
- Bake for 12–15 minutes until cheese is melted, then broil for 2 minutes to brown the top.
- Slice into portions, garnish with parsley, and serve hot.
Notes
- Use pepper jack or add jalapeños for a spicier version.
- Swap mayo for cheese sauce for extra creaminess.
- Use chicken instead of steak for a lighter option.
- Wrap and refrigerate leftovers for up to 3 days.
- Reheat in the oven to maintain crisp texture.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 3g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
