Philly Cheesesteak Cheesy Bread

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Imagine your favorite Philly cheesesteak transformed into a hot, cheesy pull-apart bread that oozes flavor with every bite. Philly Cheesesteak Cheesy Bread combines everything you love about the classic sandwich—tender steak, caramelized onions, sautéed peppers, and gooey provolone—baked into crusty bread with crispy edges and soft, savory insides. Perfect for game day, weekend lunches, or indulgent appetizers, this is a serious crowd-pleaser.

This recipe offers a shortcut to full cheesesteak satisfaction without the fuss of sandwich assembly. Each slice is loaded with bold, beefy bites wrapped in melted cheese, with pops of green bell pepper and buttery garlic throughout. It’s fast, it’s comforting, and it delivers big flavor in an easy-to-share format.

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Ingredients for this Philly Cheesesteak Cheesy Bread

• 1 loaf of French bread or Italian bread, halved lengthwise
• 1 lb ribeye steak, thinly sliced (or use shaved beef)
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• Salt and black pepper, to taste
• 2 tablespoons butter, melted
• 1/2 teaspoon garlic powder
• 2 cups shredded provolone cheese (or mozzarella if preferred)
• Fresh chopped parsley, for garnish

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Step 1: Prepare the Steak Mixture

Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced ribeye steak and sear until just browned, about 2-3 minutes. Remove the steak and set aside.

In the same skillet, add the sliced onions and diced green bell pepper. Sauté for 5-6 minutes, or until soft and slightly caramelized. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Combine the Flavors

Return the steak to the skillet and stir in Worcestershire sauce, salt, and pepper. Cook everything together for an additional minute to combine the flavors. Remove from heat.

Step 3: Assemble the Bread

Preheat your oven to 375°F (190°C).

Place the bread halves on a lined baking sheet, cut side up. Brush both halves with melted butter and sprinkle with garlic powder.

Spoon the steak and veggie mixture evenly over the bread halves. Generously top with shredded provolone cheese, making sure to cover all the meat.

Step 4: Bake and Serve

Bake the loaded bread in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly. You can broil for the last 1-2 minutes to achieve a golden cheesy top.

Remove from the oven and let it cool slightly before slicing. Garnish with fresh chopped parsley and serve warm.

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Frequently Asked Questions

Can I use a different type of meat?

Absolutely! Thinly sliced chicken or roast beef are great alternatives if you don’t have ribeye on hand.

What’s the best bread to use?

Sturdy French or Italian loaves work best. Avoid very soft breads as they may get soggy.

Can I make this ahead of time?

Yes, you can prep the steak mixture and store it in the fridge for a day in advance. Assemble and bake the bread just before serving.

Is it okay to use pre-shredded cheese?

You can, but freshly shredded cheese melts better and delivers a smoother texture.

How spicy is this dish?

It’s not spicy by default, but you can add chili flakes or jalapeños to amp up the heat.

Can I add mushrooms?

Definitely! Sautéed mushrooms blend beautifully with the steak and cheese for extra umami.

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