Philly Cheesesteak Cheesy Bread
A delicious combination of tender steak, sautéed veggies, and melted provolone cheese on toasted Italian bread, making for a perfect meal or appetizer.
Ingredients
Main Ingredients
- 1 loaf Italian bread For the base
- 1 pound thinly sliced steak (ribeye or sirloin) Protein source for the dish
- 1 medium onion, thinly sliced Adds sweetness and flavor
- 1 bell pepper thinly sliced (green, red, or yellow) Provides color and nutrition
- 2 cups shredded provolone cheese For topping
- 2 tablespoons olive oil For cooking vegetables and steak
- 1 teaspoon garlic powder For seasoning the steak
- to taste Salt and pepper For seasoning
- for garnish Fresh parsley, chopped Adds freshness and color
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and bell peppers. Sauté for about 5-7 minutes until they are tender. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Increase the heat to medium-high and add the thinly sliced steak. Season with garlic powder, salt, and pepper. Cook for about 3-5 minutes until it’s browned but still tender.
- Once the steak is cooked, mix in the sautéed onions and bell peppers. Stir until everything is heated through.
- Cut the Italian bread in half lengthwise. Place the halves cut-side up on a baking sheet.
- Evenly spread the steak and veggie mixture across the opened bread halves. Top generously with the shredded provolone cheese.
- Place the baking sheet in the preheated oven and bake for about 10-15 minutes until the cheese is melted and bubbly.
- Remove from the oven and sprinkle with chopped parsley. Cut into pieces and serve hot.
Notes
Allow cheesy bread to cool before storing. Wrap in plastic or foil to store in the fridge for up to 3 days. Reheat in the oven for best results. Fresh ingredients will enhance flavor, and avoid overcooking the steak for tenderness.