Description
Philly Cheesesteak Garlic Bread combines savory shaved steak, sautéed peppers and onions, and melted provolone and mozzarella cheeses on a crispy, buttery, garlicky French bread loaf for a deliciously comforting and shareable meal or appetizer.
Ingredients
Scale
Vegetables and Meat
- 1 Tbsp olive oil (divided)
- 1 red bell pepper (thinly sliced)
- 1 green bell pepper (thinly sliced)
- 1 large yellow onion (thinly sliced)
- 2 tsp minced garlic
- 16 oz. shaved steak (or thinly sliced ribeye steak)
Seasonings
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp smoked paprika
- 1 tsp Italian seasonings
Bread and Cheese
- 1 loaf French bread
- 3 Tbsp unsalted butter (melted)
- 1 tsp minced garlic
- ¼ cup grated Parmesan cheese
- 8 slices provolone cheese
- 1 cup mozzarella cheese (shredded)
Garnish
- ¼ cup chopped Italian parsley
Instructions
- Prepare the vegetables: Heat half of the olive oil in a large skillet over medium heat, then add the thinly sliced red and green bell peppers, and yellow onion. Sauté until softened and starting to caramelize, about 8-10 minutes.
- Add garlic and cook steak: Add 2 teaspoons minced garlic to the skillet with the veggies and cook for 1 minute until fragrant. Push the vegetables to the side, add the remaining olive oil, then add the shaved steak. Cook, stirring occasionally, until the steak is browned and cooked through, about 5-7 minutes.
- Season the mixture: Sprinkle the kosher salt, black pepper, dried oregano, and smoked paprika over the steak and vegetables. Stir well to combine and cook for an additional 1-2 minutes to meld flavors. Remove from heat and set aside.
- Prepare garlic butter: In a small bowl, mix the melted unsalted butter with 1 teaspoon minced garlic and the grated Parmesan cheese.
- Prep the bread: Slice the loaf of French bread in half lengthwise. Spread the garlic butter mixture evenly over both cut sides of the bread.
- Assemble the cheesesteak bread: Layer the cooked steak and vegetable mixture evenly over the bottom half of the bread. Sprinkle Italian seasonings over the mixture. Place the slices of provolone cheese evenly on top, followed by the shredded mozzarella cheese.
- Bake the bread: Place both halves of the assembled bread on a baking sheet. Bake in a preheated oven at 375°F for 10-15 minutes or until the cheese is melted and bubbly and the bread is toasted.
- Garnish and serve: Remove from the oven and sprinkle the chopped Italian parsley on top. Slice into 8 servings and serve warm.
Notes
- Use ribeye steak thinly sliced if shaved steak is unavailable for the best flavor and texture.
- For a spicier kick, add sliced jalapeños or a dash of red pepper flakes with the peppers and onions.
- Make sure to toast the bread well for a crunchy base that holds the fillings without becoming soggy.
- Leftovers can be refrigerated and reheated in an oven or toaster oven to maintain crispiness.
- For a lower-fat version, use less butter and reduce the amount of cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 416 kcal
- Sugar: 3 g
- Sodium: 885 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 74 mg
