Description
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
Scale
- 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 tbsp garlic butter (butter + minced garlic + parsley)
- Salt and pepper to taste
- Optional: 1/2 cup sautéed mushrooms (1/4 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.
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Mozzarella or Monterey Jack can sub for provolone.
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Make ahead and refrigerate before baking.
-
Freeze unbaked for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 420