Philly Cheesesteak Garlic Bread (Printer-friendly)

Toasted garlic bread topped with seared ribeye, sautéed peppers and melted provolone for a hearty, shareable bite.

# What You Need:

→ Meats

01 - 9 oz thinly sliced ribeye steak (sirloin may be substituted)

→ Vegetables

02 - 1 medium yellow onion, thinly sliced
03 - 1 green bell pepper, thinly sliced
04 - 1/2 red bell pepper, thinly sliced
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped (optional, for garnish)

→ Bread

07 - 1 large baguette or 2 medium sub rolls, sliced lengthwise

→ Cheese

08 - 7 oz provolone cheese, sliced (mozzarella or preferred cheese may be substituted)

→ Butter & Seasonings

09 - 1/3 cup unsalted butter, softened
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon salt, divided
12 - 1/4 teaspoon black pepper
13 - 1 tablespoon olive oil

# How to Make It:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper and set aside.
02 - Heat olive oil in a skillet over medium heat. Add the sliced onions and bell peppers with a pinch of salt, and sauté for 5 to 6 minutes until softened. Stir in the minced garlic and cook for 1 additional minute. Transfer the vegetables to a plate and set aside.
03 - In the same skillet, add the sliced ribeye steak and season with the remaining salt and black pepper. Sear for 1 to 2 minutes per side until just cooked through. Remove from heat and set aside.
04 - In a small bowl, combine the softened butter with garlic powder until evenly mixed. Spread the garlic butter generously over the cut sides of the baguette or sub rolls.
05 - Place the buttered bread cut side up on the prepared baking tray. Bake for 3 to 4 minutes until golden and toasted.
06 - Layer the sautéed vegetables and seared steak evenly over the toasted garlic bread. Arrange provolone cheese slices generously on top. Return to the oven and bake for 6 to 8 minutes until the cheese is fully melted and bubbly.
07 - Remove from the oven and garnish with chopped fresh parsley if desired. Slice into portions and serve immediately while hot.

# Expert Tips:

01 -
  • It takes everything irresistible about a cheesesteak and piles it onto crispy, buttery garlic bread, which is basically cheating at life.
  • You can throw it together with whatever cheese, meat, or veggies are hanging around your fridge and it still turns out golden and glorious.
02 -
  • Do not overcook the steak before it goes on the bread, because it will spend additional time in the oven and you do not want tough, chewy meat.
  • Letting the bread toast on its own before adding toppings creates a barrier that keeps the base from turning soggy under all those juices.
03 -
  • Ask your butcher to slice the ribeye paper thin, or freeze the steak for twenty minutes before slicing it yourself at home with a sharp knife.
  • Use the residual heat from cooking the peppers and onions to give the steak a head start on flavor by not wiping the pan between steps.

Return