Philly Cheesesteak Cheesy Bread (Print version)

Toasted French bread piled with shaved steak, peppers, onions, mushrooms, and melty provolone for a hot, cheesy dinner or party snack.

# Ingredients:

For the bread

01 - 1 large French bread loaf, about 16 oz (450 g), split lengthwise
02 - 3 tablespoons (42 g) unsalted butter, melted
03 - 2 cloves garlic, finely minced
04 - 1 tablespoon chopped fresh parsley, plus more for garnish

For the cheesesteak topping

05 - 1 tablespoon vegetable oil
06 - 1 medium yellow onion, thinly sliced
07 - 1 green bell pepper, thinly sliced
08 - 1 cup (75 g) sliced mushrooms
09 - 1 1/4 lb (565 g) shaved ribeye or sirloin steak
10 - 1 tablespoon Worcestershire sauce
11 - 1 teaspoon Italian seasoning
12 - 3/4 teaspoon kosher salt, plus more to taste
13 - 1/2 teaspoon black pepper
14 - 10 slices provolone cheese
15 - 1 cup (115 g) shredded mozzarella cheese

# Instructions:

01 - Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
02 - Stir together melted butter, garlic, and parsley. Scoop a shallow channel from each bread half, brush the cut sides with garlic butter, and bake for 5 minutes.
03 - Heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and mushrooms. Cook for 7-9 minutes, stirring often, until softened and most moisture has evaporated.
04 - Push the vegetables to one side. Add shaved steak, Worcestershire sauce, Italian seasoning, salt, and pepper. Cook for 3-5 minutes, breaking up the steak, until browned and no longer raw.
05 - Lay 5 slices of provolone over the toasted bread halves. Spoon the steak and vegetable mixture evenly on top, then add the remaining provolone and mozzarella.
06 - Bake for 10-12 minutes, until the cheese is melted and bubbling. Broil for 1-2 minutes if you want more browning. Rest for 3 minutes, garnish with parsley, and slice.

# Good to know:

01 - Best served hot while the cheese is melted.
02 - Partially freeze steak before slicing if using whole ribeye or sirloin.
03 - Cook vegetables until excess moisture is gone to keep the bread crisp.

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