Philly Cheesesteak Cheesy Bread

Ingredients

For the Bread Base:

• 1 large Italian or French bread loaf (about 16 inches long)
• 1/2 cup (115g) unsalted butter, melted
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Philly Cheesesteak Filling:

• 1 lb thinly sliced ribeye steak or deli roast beef
• 2 tbsp vegetable oil
• 1 large onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 large red bell pepper, thinly sliced (optional)
• 8 oz mushrooms, sliced (optional)
• 3 cloves garlic, minced
• 1 tsp Worcestershire sauce
• Salt and pepper to taste

For the Cheese:

• 8 oz provolone cheese, sliced
• 8 oz American cheese, sliced
• 1 cup (100g) shredded mozzarella cheese
• 1/2 cup (50g) shredded sharp cheddar cheese

Optional Garnish:

• Fresh parsley, chopped
• Red pepper flakes
• Pickled jalapeños

Instructions

Prepare the Bread:

1. Preheat oven to 375°F (190°C).
2. Using a sharp serrated knife, cut diagonal slices into the bread every 1-2 inches, cutting about 3/4 of the way through (don’t cut all the way through).
3. Turn bread 90 degrees and make perpendicular cuts to create a crosshatch pattern.
4. Mix melted butter with minced garlic, oregano, salt, and pepper.
5. Brush garlic butter mixture all over the bread, making sure to get between the cuts.

Cook the Steak and Vegetables:

1. Heat 1 tablespoon oil in a large skillet over medium-high heat.
2. Add sliced onions and cook for 5-7 minutes until softened and lightly caramelized.
3. Add bell peppers and mushrooms (if using), cook for 5 minutes until tender.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Remove vegetables from pan and set aside.
6. Add remaining oil to the same pan and increase heat to high.
7. Add thinly sliced steak and cook for 2-3 minutes, breaking it up with a spatula.
8. Add Worcestershire sauce and season with salt and pepper.
9. Return vegetables to pan and mix with steak. Remove from heat.

Assemble the Cheesy Bread:

1. Place bread on a large sheet of aluminum foil.
2. Carefully stuff the crosshatch cuts with the steak and vegetable mixture.
3. Layer the provolone and American cheese slices between the cuts and over the filling.
4. Sprinkle shredded mozzarella and cheddar cheese over the entire loaf.
5. Wrap the bread loosely in foil, leaving the top partially open.

Bake:

1. Place on a baking sheet and bake for 15 minutes.
2. Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
3. For extra browning, broil for 2-3 minutes at the end.

Serve:

1. Let cool for 5 minutes before serving.
2. Garnish with fresh parsley and red pepper flakes if desired.
3. Serve immediately while cheese is still melty.

Cooking Tips

Steak Preparation:

• Thin Slicing: Ask your butcher to slice ribeye paper-thin, or freeze for 30 minutes before slicing yourself
• Alternative Cuts: Sirloin, flank steak, or even deli roast beef work well
• High Heat: Cook steak quickly over high heat to prevent overcooking

Bread Selection:

• Crusty Exterior: Choose bread with a firm crust that won’t get soggy
• Soft Interior: The inside should be soft enough to cut easily
• Size Matters: A 16-inch loaf serves 6-8 people as an appetizer

Cheese Combinations:

• Traditional: Provolone and American cheese are classic
• Melting Quality: Mix hard and soft cheeses for best texture
• Flavor Balance: Sharp cheddar adds tang, mozzarella adds stretch

Variations

Chicken Philly Version:

• Substitute 1 lb sliced chicken breast for steak
• Season with Italian seasoning and garlic powder
• Cook until internal temperature reaches 165°F

Vegetarian Option:

• Replace steak with 2 cups sliced portobello mushrooms
• Add extra bell peppers and onions
• Include sliced zucchini or eggplant

Spicy Kick:

• Add 1-2 diced jalapeños with the vegetables
• Use pepper jack cheese instead of American
• Sprinkle with hot sauce before serving

Loaded Version:

• Add crispy bacon bits
• Include caramelized onions
• Top with sour cream and chives after baking

Make-Ahead Instructions

Prep Components:

• Cook steak and vegetables up to 2 days ahead, store refrigerated
• Prepare garlic butter mixture and store covered
• Slice bread and wrap in plastic wrap to prevent drying

Assembly:

• Assemble entire bread up to 4 hours ahead
• Cover with foil and refrigerate
• Add 5-10 minutes to baking time if starting from cold

Serving Suggestions

• Appetizer: Cut into individual portions for sharing
• Main Dish: Serve with a side salad or coleslaw
• Game Day: Perfect for parties and gatherings
• Dipping Sauce: Serve with marinara sauce or cheese sauce

Storage

• Leftovers: Wrap in foil and refrigerate for up to 3 days
• Reheating: Warm in 350°F oven for 10-15 minutes until heated through
• Freezing: Not recommended as bread texture will suffer

Nutritional Notes

• High Protein: Plenty of steak and cheese provide substantial protein
• Customizable: Reduce cheese or add more vegetables to lighten
• Portion Control: Rich dish, so smaller portions are satisfying

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Serves: 6-8 people
Difficulty: Easy to Moderate