A delicious twist on the classic Philly cheesesteak, this cheesy bread is loaded with savory ribeye steak, sautéed vegetables, and a blend of melted cheeses.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 lb thinly sliced ribeye steak
1 tbsp olive oil
2 tbsp butter
1 medium yellow onion, thinly sliced
1 green bell pepper, thinly sliced
8 oz mushrooms, sliced
2 cloves garlic, minced
1 tbsp Worcestershire sauce
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
1 large French bread or Italian loaf, sliced in half lengthwise
3 tbsp butter, softened
1 clove garlic, minced
½ tsp garlic powder
1½ cups shredded provolone
1 cup shredded mozzarella
½ cup shredded sharp cheddar
2 tbsp grated Parmesan
2 tbsp chopped fresh parsley, optional
Instructions
Preheat the oven: Heat oven to 400°F. Line a baking sheet with parchment paper.
Prepare the bread: Mix softened butter with minced garlic and garlic powder. Spread evenly over the cut sides of the bread. Place on the baking sheet and set aside.
Cook the vegetables: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the onion, bell pepper, and mushrooms. Cook for 5–7 minutes, stirring occasionally, until softened and lightly caramelized.
Cook the steak: Push the vegetables to one side of the skillet and add the remaining butter. Add the thinly sliced steak and cook for 2–4 minutes, breaking it apart as it cooks.
Season: Add garlic, Worcestershire sauce, Italian seasoning, garlic powder, salt, and pepper. Toss everything together and cook for another 1–2 minutes.
Assemble: Spread the hot cheesesteak mixture evenly over the prepared bread.
Add the cheese: Sprinkle provolone, mozzarella, cheddar, and Parmesan evenly over the top.
Bake: Bake for 10–12 minutes, until the bread is crisp and the cheese is melted and bubbling.
Broil for extra color: If desired, broil for 1–2 minutes, watching carefully, until the cheese is golden and bubbly.
Serve: Sprinkle with parsley, slice into pieces, and serve hot.
Notes
For a spicier version, add sliced jalapeños to the cheesesteak mixture.
Feel free to substitute the ribeye steak with chicken or a plant-based alternative for a different flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.