Philly Cheesesteak Garlic Bread (Printable)

Seared ribeye, sauteed peppers and provolone piled on toasted garlic baguette for a hearty, shareable Philly-style treat.

# What You'll Need:

→ Meats

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 (for garnish, optional)

→ Bread

07 - 1 large French baguette or 2 medium sub rolls, split lengthwise

→ Cheese

08 - 7 oz provolone cheese, thinly sliced (mozzarella may be substituted)

→ Butter and Seasonings

09 - 1/3 cup unsalted butter, softened
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon kosher salt, divided
12 - 1/4 teaspoon freshly ground black pepper
13 - 1 tablespoon olive oil

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the sliced onions and both bell peppers with a pinch of salt. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are soft and lightly caramelized. Stir in the minced garlic and cook for 1 additional minute. Transfer the vegetable mixture to a plate and set aside.
03 - Return the skillet to medium-high heat. Add the thinly sliced steak in a single layer and 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 with the vegetables.
04 - In a small bowl, combine the softened butter with garlic powder and mix until smooth and evenly blended.
05 - Spread the garlic butter mixture generously over the cut sides of the baguette or sub rolls. Place cut side up on the prepared baking sheet and bake for 3 to 4 minutes until golden and crisp.
06 - Layer the sautéed vegetables and seared steak evenly over the toasted garlic bread. Arrange provolone cheese slices on top, covering the meat and vegetables completely.
07 - Return the assembled bread to the oven and bake for 6 to 8 minutes until the cheese is fully melted and bubbling. Garnish with chopped fresh parsley if desired. Slice into portions and serve immediately.

# Expert Advice:

01 -
  • It turns five basic ingredients into something that smells so good your neighbors might knock.
  • The garlic bread base soaks up all those savory juices without falling apart, which is more than I can say for most cheesesteak attempts.
02 -
  • Freezing the steak for twenty minutes before slicing is the single best thing you can do to get paper thin pieces without a meat slicer.
  • Do not overload the bread or it will collapse under the weight and you will end up eating it with a fork, which defeats the whole purpose.
03 -
  • Use the residual heat in the skillet after cooking the vegetables to quickly sear the steak so you pick up all those leftover flavors without adding extra oil.
  • Broil for the last sixty seconds instead of baking if you want a more dramatic cheese melt with those irresistible browned spots on top.

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