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This Philly Cheesesteak Bread turns a beloved sandwich into a mouthwatering shareable dish. The blend of juicy ribeye, softened veggies, and stretchy provolone on crunchy French bread makes a taste sensation that's great for sports events, laid-back parties, or easy family meals.
I whipped this up for the first time during a Super Bowl get-together, and it vanished quicker than anything else served. These days my buddies always ask me to bring it whenever we hang out for games or movie nights.
Ingredients
- Ribeye Steak: Cut into super thin strips for real Philly taste and fast cooking
- Kosher salt and coarse ground black pepper: They bring out all the good flavors in your meat and veggies
- Canola oil: Lets you cook steak on high heat without it getting burnt
- Worcestershire sauce: Gives that deep, savory kick and classic cheesesteak flavor
- Butter: Makes a tasty base for cooking your veggies
- Green bell pepper: Cut thin for that signature flavor and slight snap
- Yellow onion: Sliced up to get sweet and brown when cooked
- Mushrooms: Sliced for that meaty bite and woodland flavor
- French bread: Gives you the right combo of sturdy yet tender foundation
- Mayonnaise: Stops your bread from getting soggy and adds a nice rich touch
- Provolone cheese: Melts wonderfully and brings that authentic cheesesteak vibe
Step-by-Step Instructions
- Preheat The Oven:
- Turn your oven to 375 degrees Fahrenheit. This temp will make your bread nice and crispy while giving the cheese enough time to melt properly without burning.
- Season The Steak:
- Take your thin ribeye slices and mix them with half the salt and pepper plus all the canola oil. Make sure every piece gets coated for even flavor throughout.
- Sear The Meat:
- Get a cast iron pan really hot until it smokes. Throw in your seasoned meat and don't touch it for 2 minutes. This gets you that beautiful brown crust without cooking the thin meat too much. Don't stir or flip during this time.
- Add Worcestershire And Remove:
- Splash the Worcestershire sauce over your meat and quickly mix it in. It'll make a sizzling sound and smell amazing. Take the meat off the heat right away so it doesn't overcook.
- Sauté The Vegetables:
- In that same pan with all the tasty meat bits, drop in the butter, peppers, onions, and mushrooms. Add the rest of your salt and pepper. Cook them for 3 to 4 minutes until they're a bit soft and starting to brown on the edges.
- Prepare The Bread:
- Smear mayo all over both cut sides of your French bread. This keeps moisture from soaking into the bread and adds a creamy richness to each bite.
- Layer The Ingredients:
- Put half your provolone slices on both pieces of bread. This first cheese layer helps everything stick together. Then spread your steak pieces and cooked veggies evenly across. Finally, cover everything with your remaining provolone.
- Bake Until Golden:
- Put your loaded bread on a baking sheet and stick it in your hot oven for 15 minutes. The edges will get crunchy, the cheese will melt perfectly, and all the flavors will come together amazingly.
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The real trick to this dish is getting good ribeye steak. I once paid extra for prime grade from my neighborhood butcher, and wow, you could really taste and feel the difference. Regular supermarket ribeye works just fine, but if you can reach a decent butcher, that little extra cost is totally worth it for special times.
Slicing Tips For Success
Getting your steak the right thickness matters a ton in this recipe. Try putting your ribeye in the freezer for around 20 minutes before you cut it. This makes the meat just firm enough so you can slice it super thin easily. Use your sharpest knife and cut opposite to the meat grain for the most tender bites. If you're rushed, lots of butchers will slice it for you if you just ask them.
Make It Your Own
Traditional Philly cheesesteaks usually have green peppers, onions, and mushrooms, but you can totally change things up. Red peppers add some sweetness and pretty color. Hot cherry peppers or banana peppers give a nice spicy kick against all that richness. For cheese options, try white American for a real South Philly feel or mix mozzarella with provolone for extra stretchy pulls. Some folks love adding a bit of hot sauce or some Italian herbs on top of their cheesy bread.
Serving Suggestions
This Philly Cheesesteak Bread can be your main meal when you pair it with a basic green salad with vinaigrette dressing. For casual parties, cut it smaller and set it out with other finger foods. When serving as a starter, cut it into 2inch chunks and don't forget napkins because it's wonderfully messy. For a full meal deal, add some crispy fries or onion rings on the side with cold beer or soda to wash it all down.
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This dish will change how you think about Philly cheesesteaks forever. It doesn't matter if you're throwing a party or just treating yourself at home, everyone will love it.
Frequently Asked Questions
- → What other beef options work besides ribeye?
Definitely! Sirloin, flank steak, or even thinly-sliced deli roast beef are great choices. Just make sure to cut them thinly and against the grain for the best texture.
- → Can I prep this dish in advance?
Yes, the steak and veggie mixture can be made the day before and stored in the fridge. When it's time to serve, assemble the bread with mayo, cheese, and filling, bake as usual, and add a bit more baking time if it’s cold.
- → What if I don’t have provolone cheese?
No worries! Swap it with mozzarella, Gruyère, white American, or even good ol’ Cheez Whiz for a more traditional Philly vibe.
- → Is mayo a must for this recipe?
Not at all. You can use butter, garlic butter, olive oil, or even spread a thin layer of cream cheese. The fat helps keep the bread from soaking up too much and adds flavor.
- → How do I store leftovers and reheat them?
Pop leftovers in an airtight container and keep them in the fridge for up to 3 days. To warm up, bake at 350°F for 10-15 minutes or reheat small portions in an air fryer at 325°F for about 3-4 minutes for crispy results.
- → Can I add extra veggies to the mix?
Sure! Roast some red peppers, toss in caramelized garlic, or kick it up with hot peppers. Just avoid anything with too much moisture that might make the bread soggy.