Philly Cheesesteak Garlic Bread (Printable Version)
Thin-sliced ribeye and sautéed peppers with provolone melted over crisp garlic-buttered bread for gooey, savory servings.
# What You Need:
→ Meat & Dairy
01 - 12 oz ribeye steak, thinly sliced
02 - 7 oz provolone cheese, sliced
03 - 2 tablespoons unsalted butter, softened
04 - 2 tablespoons cream cheese (optional)
→ Bread
05 - 1 large French baguette or Italian loaf
→ Vegetables
06 - 1 green bell pepper, thinly sliced
07 - 1 medium yellow onion, thinly sliced
08 - 2–3 cloves garlic, minced
09 - 1 tablespoon fresh parsley, chopped (for garnish)
→ Pantry & Spices
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon black pepper
13 - 1/2 teaspoon dried oregano (optional)
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium-high heat. Sauté sliced onions and bell peppers until tender, about 5–6 minutes. Remove from skillet and set aside.
03 - In the same skillet, add thinly sliced ribeye steak. Season with salt, pepper, and dried oregano. Sauté for 2–3 minutes until just cooked through. Remove and set aside.
04 - Slice the baguette in half lengthwise and place cut-side up on the prepared baking sheet.
05 - In a small bowl, combine softened butter with minced garlic and cream cheese if using. Spread the mixture evenly over both bread halves.
06 - Bake the bread for 5 minutes until lightly toasted. Remove from oven.
07 - Layer the sautéed onions and peppers over the toasted bread, followed by the cooked steak. Arrange provolone cheese slices evenly on top.
08 - Return to the oven and bake for 8–10 minutes until the cheese is fully melted and bubbly.
09 - Garnish with chopped fresh parsley. Slice into portions and serve immediately.
# Expert Tricks:
01 -
- It delivers the full satisfaction of a cheesesteak without needing a grill or a trip to Philadelphia.
- The garlic butter base makes everything taste like it came from a restaurant that only seats twelve people.
02 -
- Do not skip the pre toast step or your bread will be soggy and collapse under the weight of all those toppings.
- Slicing the steak while it is slightly frozen gives you paper thin pieces that cook in under three minutes and stay incredibly tender.
03 -
- Use your largest skillet for the vegetables and steak so everything sears instead of steaming in a crowded pan.
- Broil for the last sixty seconds if you want those dramatic, bubbly brown spots on the cheese that make everyone grab their phones.