Philly Cheesesteak Cheesy Bread
All the flavors of a classic Philly cheesesteak piled onto garlicky toasted bread, smothered with melty provolone. A quick, crowd-pleasing weeknight bake.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1.5 cup thinly sliced yellow onion
- 1 cup thinly sliced green bell pepper
- 1 cup sliced cremini mushrooms optional
- 1 lb very thinly sliced ribeye steak sirloin works too
- 1 tsp Worcestershire sauce
- 2 tsp minced garlic
- 0.75 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 0.25 tsp crushed red pepper flakes optional
- 16 oz French bread, split lengthwise
- 3 tbsp mayonnaise
- 8 oz shredded provolone cheese
- 2 tsp chopped fresh parsley
Instructions
Preparation Steps
- Heat oven to 400°F. Line a sheet pan with foil.
- Split the bread lengthwise. Set cut sides up on the pan.
- Stir mayonnaise with 1 teaspoon garlic and a pinch of salt.
- Warm olive oil and butter in a large skillet over medium-high heat.
- Soften onions and peppers for 5–6 minutes. Add mushrooms; cook until browned.
- Push vegetables aside. Sear steak in the same pan until just cooked through.
- Season with remaining garlic, Worcestershire, salt, and pepper. Toss to combine.
- Spread garlic mayo over bread. Mound steak and veggies evenly on top.
- Cover with provolone. Bake until melted and edges crisp, 10–12 minutes.
- Broil 1–2 minutes for extra color, if desired. Rest briefly.
- Finish with parsley and red pepper flakes. Slice and serve hot.
Notes
Swap provolone with white American for a creamier melt, or add a swipe of cheese sauce under the steak. For make-ahead, prep the steak and veggies up to 2 days early; rewarm briefly before assembling. Leftovers reheat well at 350°F for 8–10 minutes.
This recipe is an original creation inspired by classic Philly Cheesesteak Cheesy Bread flavors. All ingredient ratios and instructions are independently developed.