Description
This Philly Cheesesteak Cheesy Bread recipe transforms classic Philly cheesesteak flavors into an irresistible cheesy bread perfect for parties or a hearty snack. Thinly sliced ribeye steak is cooked with caramelized onions and sautéed bell peppers, layered generously on crusty French bread, topped with provolone cheese, and baked until bubbly and golden. A tangy mayonnaise and horseradish spread adds a flavorful kick, while fresh parsley provides a vibrant finish.
Ingredients
Scale
Steak and Vegetables
- ½ cup unsalted butter, divided
- 1 ¼ pounds boneless ribeye steak, thinly sliced
- Kosher salt, to taste
- Ground black pepper, to taste
- 2 tablespoons Worcestershire sauce
- 1 large white onion, thinly sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
Spread and Bread
- 4 tablespoons mayonnaise
- 1 teaspoon horseradish sauce
- 1 loaf French bread (not baguette), cut in half lengthwise
Cheese and Garnish
- 10 ounces shredded provolone cheese
- Freshly chopped parsley, for garnish
Instructions
- Preheat and Cook Steak: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the thinly sliced ribeye steak, season with kosher salt and ground black pepper, and cook until the meat is browned. Stir in Worcestershire sauce and cook until the liquid has reduced slightly. Remove the steak from the skillet and set it aside.
- Caramelize Onions: In the same skillet, melt 1 tablespoon of butter over medium-low heat. Add the thinly sliced white onions and cook slowly, stirring occasionally, until they are deeply caramelized and sweet. Remove the onions and set aside.
- Sauté Peppers: Wipe the skillet clean and melt the remaining butter. Add the sliced green and red bell peppers, season with salt and pepper, and cook until softened but still vibrant in color. Remove and set aside.
- Prepare Bread Spread: In a small bowl, mix together mayonnaise and horseradish sauce. Season this mixture with a pinch of salt to taste.
- Assemble the Cheesesteak Bread: Spread the mayonnaise-horseradish mixture evenly on the cut sides of the French bread halves. Layer the cooked steak evenly over the bread, followed by the caramelized onions and sautéed peppers. Top everything generously with shredded provolone cheese.
- Bake: Place the assembled bread on the prepared baking sheet and bake in the preheated oven for about 15 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from the oven, garnish with freshly chopped parsley, and slice the cheesy bread into 2-inch wide pieces. Serve warm and enjoy!
Notes
- For best results, use ribeye steak for its tenderness and marbling which gives rich flavor.
- If you prefer a spicier spread, add a dash of hot sauce or cayenne pepper to the mayonnaise mixture.
- Use a loaf of French bread with a soft inside and sturdy crust to hold all fillings without becoming soggy.
- This cheesy bread can be prepared ahead and baked just before serving to save time.
- Leftovers can be reheated in the oven to maintain crispness.
