Cheesesteak-Stuffed Garlic Loaf is a mouthwatering mash-up of two comfort food favorites—Philly cheesesteak and garlic bread. The first time I made this for a game day party, it disappeared in minutes, and I’ve made it countless times since. With sizzling beef, sweet bell peppers, gooey cheese, and garlicky, crusty bread all in one bite, it’s hard to resist going back for seconds—or thirds!
This recipe takes everything you love about a traditional cheesesteak and wraps it up in a golden, buttery loaf that’s packed with flavor and made for sharing. Whether you're planning a game day spread, a cozy movie night, or a casual family dinner, this stuffed loaf will steal the spotlight. And the best part? It’s simple enough for a weeknight but impressive enough for guests.
Why You’ll Love Cheesesteak-Stuffed Garlic Loaf
- All-in-one meal: Meat, veggies, cheese, and bread all wrapped up in one delicious, satisfying bite.
- Crowd-pleaser: Perfect for game days, potlucks, parties, or casual dinners.
- Quick and easy: Minimal prep time with maximum flavor and minimal cleanup.
- Customizable: Use your favorite cheese, swap in other meats or veggies, or spice it up with jalapeños.
- Irresistibly cheesy: Melted provolone stretches with every pull-apart slice.
- Savory and hearty: Fills you up while satisfying all your comfort food cravings.
- Make-ahead friendly: Assemble the loaf earlier in the day and just bake before serving.
Ingredients You’ll Need
- 1 large loaf of Italian bread or French baguette
- 450g thinly sliced beef (ribeye, sirloin, or shaved steak)
- 1 cup sliced mixed bell peppers (red, yellow, green)
- 1 cup sliced onions (yellow or sweet onion)
- 2 cups shredded provolone cheese (or mozzarella blend)
- 3 tablespoons garlic butter (mix 3 tablespoon softened butter with 2 minced garlic cloves and chopped parsley)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Optional Add-ins:
- ½ cup sautéed mushrooms
- ¼ cup sliced jalapeños
- Drizzle of spicy mayo or aioli
Step-by-Step Instructions
- Prepare the Bread:
- Preheat oven to 375°F (190°C).
- Slice the loaf lengthwise and carefully hollow out some of the soft interior on both halves to create space for the filling.
- Spread the garlic butter generously over both cut sides of the bread, ensuring full coverage for maximum flavor.
- Cook the Filling:
- Heat a large skillet over medium heat. Add a little oil and cook the onions and bell peppers until soft and slightly caramelized, about 6–8 minutes.
- Add the sliced beef and cook until browned and just cooked through, about 4–5 minutes. Season with salt and pepper. Stir in optional mushrooms or jalapeños now if using.
- Assemble the Loaf:
- Place the bottom half of the garlic-buttered bread on a baking sheet.
- Layer half of the shredded cheese, then spoon the hot beef-pepper mixture over the cheese.
- Sprinkle the remaining cheese on top, then carefully place the top half of the loaf back on.
- Press down gently to compress the sandwich slightly.
- Bake:
- Wrap the assembled loaf in aluminum foil and place it in the preheated oven.
- Bake for 15 minutes, then unwrap the top and bake uncovered for an additional 10–12 minutes until the bread is crisp and the cheese is fully melted and bubbly.
- Cool, Slice, and Serve:
- Let the loaf cool for about 5 minutes before slicing.
- Garnish with freshly chopped parsley if desired.
- Slice into 2-inch pieces and serve warm. Watch it disappear!
Serving and Storage Tips
- Serving Suggestions: Serve on a platter with dipping sauces like creamy horseradish, garlic aioli, or even a spicy ketchup.
- Portions: Great as a party snack, appetizer, or even a casual dinner with a side salad or fries.
- Storage: Wrap leftovers tightly in foil or store in an airtight container. Refrigerate for up to 3 days.
- Reheating: Reheat slices in a 350°F oven wrapped in foil for 10 minutes until warm. Avoid microwaving to keep the bread crisp.
- Freezing: Assemble and freeze before baking. Thaw in the fridge overnight, then bake as directed.
Helpful Notes
- Bread tip: Choose a loaf that’s sturdy with a thick crust—this prevents sogginess and helps hold everything together.
- Cheese options: Provolone melts beautifully, but mozzarella, Monterey Jack, or even smoked gouda can be delicious substitutes.
- Add-ins: Customize with ingredients like caramelized onions, banana peppers, or even a drizzle of barbecue sauce.
- Vegetarian version: Use sautéed mushrooms, zucchini, or eggplant instead of beef.
- Make it spicy: Add crushed red pepper flakes or spicy cheese for an extra kick.
Frequently Asked Questions
- Can I use frozen bread?
Yes, just make sure it’s fully thawed and slightly toasted before using to keep the crust firm. - What’s the best cut of beef for this recipe?
Thinly sliced ribeye or sirloin offers tenderness and flavor, but shaved steak or even leftover roast beef can work too. - Can I make this ahead of time?
Absolutely! Assemble the loaf, wrap it in foil, and refrigerate for up to 24 hours. Bake just before serving. - How do I keep it from getting soggy?
Hollowing out the bread helps, and spreading garlic butter provides a flavorful barrier. Don’t overfill with wet ingredients. - Can I grill this instead of baking?
Yes! Wrap in foil and grill over medium heat for 10–15 minutes, flipping occasionally until the cheese is melted and the loaf is heated through.
Final Thoughts
Cheesesteak-Stuffed Garlic Loaf is everything you love about comfort food wrapped into one irresistible, cheesy, and savory dish. It's the ultimate fusion of Philly flavor and buttery garlic bread goodness. Whether you're hosting friends, feeding a crowd, or just craving something deliciously over-the-top, this recipe delivers every time.
With easy prep, big flavor, and endless ways to customize, it’s a guaranteed crowd-pleaser. So grab a loaf of bread, heat up your skillet, and bring the cheesesteak experience home. You’ll love every gooey, garlicky bite!
Cheesesteak-Stuffed Garlic Loaf
A hearty fusion of Philly cheesesteak and garlic bread, this stuffed loaf is loaded with beef, peppers, melty cheese, and buttery flavor. Great for sharing!
Ingredients
- 1 large Italian bread loaf or French baguette
- 450 g thinly sliced beef ribeye, sirloin, or shaved steak
- 1 cup sliced mixed bell peppers
- 1 cup sliced onions
- 2 cups shredded provolone cheese
- 3 tablespoon garlic butter butter + minced garlic + parsley
- Salt and pepper to taste
- Optional: ½ cup sautéed mushrooms ¼ cup sliced jalapeños
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F. Slice and hollow out bread, then butter with garlic mixture.
- Cook onions and peppers; add beef and sauté until browned.
- Fill loaf with half the cheese, the beef mix, then the rest of the cheese.
- Close loaf, wrap in foil, and bake 15 min. Unwrap and bake 10–12 min more.
- Cool, slice, and garnish with parsley. Serve warm.
Notes
- Use a thick-crust loaf to prevent sogginess.
- Mozzarella or Monterey Jack can sub for provolone.
- Make ahead and refrigerate before baking.
- Freeze unbaked for up to 1 month.
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