Philly Cheesesteak Stuffed Cheesy Bread

 

 

 

 

 

 

 

 

 

Ingredients:

1 loaf of French bread (or hoagie rolls, if making individual servings)

1 lb ribeye steak or shaved beef (can substitute with thinly sliced sirloin)

1 green bell pepper, thinly sliced

1 onion, thinly sliced

1 cup mushrooms (optional), sliced

2 tbsp butter

1 tbsp olive oil

Salt and pepper to taste

1 ½ cups shredded provolone cheese (or a mix of provolone, mozzarella, and cheddar)

1 cup shredded mozzarella (for topping)

Garlic butter (2 tbsp melted butter + 1 clove minced garlic + pinch of parsley)

Instructions:

1. Prep the Bread:
Preheat oven to 375°F (190°C).
Cut the bread in half lengthwise and scoop out some of the insides to make room for filling.
Brush the inside with garlic butter and toast in oven for 5–7 minutes until slightly crisp.
2. Cook the Steak & Veggies:
Heat olive oil in a skillet over medium-high heat.
Sauté onions, peppers, and mushrooms until soft (5–7 minutes).
Push veggies to the side, add butter, and cook steak slices until just browned. Season with salt and pepper. Mix all together.
3. Assemble:
Spread a layer of shredded provolone and mozzarella on the toasted bread.
Pile on the hot steak and veggie mixture.
Top with more cheese (use plenty!).
4. Bake:
Bake for 10–12 minutes, or until cheese is fully melted and bubbly.
Optional: Broil for 1–2 minutes to brown the top.
5. Serve:
Slice into pieces and serve hot with a side of warm cheese sauce or marinara, if desired.