Philly Cheesesteak Cheesy Bread is a satisfying dinner or appetizer that packs all the flavors of a classic cheesesteak into crunchy, cheesy bread. Thinly sliced Ribeye steak is seasoned and seared to perfection, while bell peppers, onions, and mushrooms are sautéed in butter until golden. Layered on French bread with mayo and Provolone cheese, this dish is baked to a crisp, gooey finish. It’s the perfect combination of textures and flavors for any occasion.
If you love the rich flavors of a Philly cheesesteak but want something a little different, Philly Cheesesteak Cheesy Bread is a delicious twist. This recipe combines the savory elements of thinly sliced steak, sautéed veggies, and melty cheese on top of a crispy loaf of French bread.
INGREDIENTS
- 8 ounces Rib eye Steak, thinly sliced: Make sure the steak is well-marbled for the best flavor and tenderness.
- 1/2 teaspoon Kosher salt, divided: Half will be used for seasoning the steak, and the other half for the vegetables.
- 1/4 teaspoon coarse ground black pepper, divided: Season the steak with half and the veggies with the rest for balanced flavor.
- 1 tablespoon canola oil: Used for searing the steak to lock in the flavor.
- 1 tablespoon Worcestershire sauce: Adds depth and umami to the steak.
- 2 tablespoons butter: Used to sauté the bell peppers, onions, and mushrooms.
- 1 green bell pepper, sliced: Thinly slice the bell pepper for even cooking and a sweet flavor.
- 1 yellow onion, sliced: Adds a touch of sweetness and savory flavor.
- 4 ounces mushrooms, sliced: Mushrooms give the dish an earthy, savory taste.
- 1 loaf French bread, cut in half lengthwise: A crispy, crunchy base for the cheesy bread.
- 1/3 cup mayonnaise: Adds richness to the bread.
- 8 ounces Provolone cheese, sliced: Melts beautifully over the steak and vegetables for a cheesy finish.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 375°F. Prepare a baking sheet by setting aside the French bread halves.
- Step 2:
- Season the thinly sliced Ribeye steak with half of the kosher salt, half of the ground black pepper, and the canola oil. Toss to coat the steak evenly.
- Step 3:
- Heat a skillet on high until it’s very hot. Sear the steak for about 2 minutes without stirring, allowing a nice crust to form. Add the Worcestershire sauce, stir briefly, then remove the steak from the skillet.
- Step 4:
- In the same skillet, add the butter, followed by the sliced bell peppers, onions, and mushrooms. Season with the remaining kosher salt and black pepper. Sauté for 3-4 minutes until the vegetables are golden and soft.
- Step 5:
- Spread mayonnaise evenly on each half of the French bread. This will create a rich, creamy base for the layers of cheese and steak.
- Step 6:
- Layer half of the Provolone cheese slices on the bread. Add the seared steak and the sautéed vegetables. Top with the remaining Provolone cheese.
- Step 7:
- Place the prepared bread on a baking sheet and bake in the preheated oven for 15 minutes, or until the bread is crispy and the cheese is melted and bubbling.
- Step 8:
- Remove from the oven, slice, and serve warm for the perfect Philly Cheesesteak Cheesy Bread experience.
Serving and Storage Tips
- Serve the Philly Cheesesteak Cheesy Bread warm for the best texture and flavor.
- Garnish with extra cheese or fresh parsley for a touch of color and added flavor.
- This dish makes an excellent game-day appetizer or a hearty dinner when paired with a light salad.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven at 350°F for 10 minutes to maintain the crispiness of the bread.
Helpful Notes
- For a lighter version, you can use turkey instead of Ribeye steak and swap the Provolone for a reduced-fat cheese.
- Feel free to use other vegetables like red bell peppers or zucchini for a colorful twist.
- If you're short on time, pre-sliced sandwich steak can be a quicker substitute for Ribeye.
Tips from Well-Known Chefs
- Chef Michael Symon suggests using a sharp knife to slice the steak as thinly as possible for the best texture.
- Chef Bobby Flay recommends grilling the bread for an extra smoky flavor before adding the toppings.
- For a deeper flavor, Chef Gordon Ramsay suggests caramelizing the onions longer for a sweeter taste in the final dish.