Philly Cheesesteak Garlic Bread (Printer-Friendly)
Seared ribeye, sautéed peppers and provolone piled on golden garlic bread — quick, indulgent, perfect for sharing.
# What You'll Need:
→ Beef
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 garnish)
→ Bread
07 - 1 large baguette or 2 medium sub rolls, sliced lengthwise
→ Cheese
08 - 7 oz provolone cheese, sliced (mozzarella may be substituted)
→ Butter and Seasonings
09 - 5 tablespoons (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. 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 - Add the sliced ribeye to the same skillet. 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 and mix thoroughly. Spread the garlic butter evenly 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.
07 - Return the assembled bread to the oven. Bake for 6 to 8 minutes until the cheese is fully melted and bubbling.
08 - Remove from the oven and garnish with chopped fresh parsley if desired. Slice into portions and serve immediately while hot.
# Expert Advice:
01 -
- It takes everything you crave about a cheesesteak and piles it onto crispy, buttery garlic bread, which is honestly unfair in the best way.
- The whole thing comes together in about half an hour, making it a weeknight hero or a guaranteed crowd pleaser at any gathering.
02 -
- Slice the steak as thin as you possibly can, ideally while it is still partially frozen, because thick pieces turn chewy and never quite melt into the sandwich the way you want.
- Do not skip the step of toasting the bread first, because raw dough under all that moisture will give you a soggy mess instead of the satisfying crunch that makes this dish special.
03 -
- Cook the vegetables and steak in the same skillet without washing it between steps so all those browned bits and flavors build on each other.
- Use provolone that is sliced fresh from the deli counter rather than pre packaged slices, because it melts smoother and tastes noticeably richer.