Description
This Philly Cheesesteak Cheesy Bread recipe transforms the classic sandwich into a deliciously cheesy, shareable appetizer. Featuring tender ribeye steak, caramelized onions, sautéed bell peppers, and melted provolone cheese nestled in crusty French bread, it’s a perfect crowd-pleaser for game day or casual gatherings.
Ingredients
Scale
For the Steak and Vegetables
- ½ cup unsalted butter, divided
- 1 ¼ pounds boneless ribeye steak, thinly sliced
- Kosher salt, to taste
- Ground black pepper, to taste
- 2 tablespoons Worcestershire sauce
- 1 large white onion, thinly sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
For the Spread and Assembly
- 4 tablespoons mayonnaise
- 1 teaspoon horseradish sauce
- 1 loaf French bread (not baguette), cut in half lengthwise
- 10 ounces shredded provolone cheese
- Freshly chopped parsley, for garnish
Instructions
- Preheat and Cook Steak: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the thinly sliced ribeye steak, season with salt and pepper, and cook until browned. Pour in the Worcestershire sauce and cook until the liquid reduces. Remove the cooked steak from the skillet and set aside.
- Caramelize Onions: In the same skillet, melt 1 tablespoon of butter over medium-low heat. Add the thinly sliced onion and cook slowly until caramelized, stirring occasionally to prevent burning. Once caramelized, remove the onions and set aside.
- Sauté Peppers: Wipe out the skillet to clean it, then melt the remaining butter over medium heat. Add the sliced green and red bell peppers, season with salt and pepper, and cook until softened, about 5-7 minutes.
- Prepare Spread: In a small bowl, combine the mayonnaise and horseradish sauce. Season with a pinch of salt and mix well to create a flavorful spread.
- Assemble Bread: Spread the horseradish mayonnaise mixture evenly onto the cut sides of the French bread loaf. Layer the cooked steak, caramelized onions, and sautéed peppers on top of one half of the bread. Sprinkle the shredded provolone cheese generously over the layered ingredients.
- Bake: Place the assembled bread halves on the prepared baking sheet and bake in the preheated oven for 15 minutes, or until the cheese has melted and is bubbly.
- Serve: Remove from the oven, garnish with freshly chopped parsley, and slice into approximately 2-inch pieces. Serve warm and enjoy!
Notes
- Use thinly sliced ribeye steak for authentic Philly cheesesteak flavor and tenderness.
- Caramelizing the onions slowly brings out their natural sweetness and enhances the flavor.
- If you prefer a spicier kick, add a dash of hot sauce to the horseradish mayonnaise spread.
- Using provolone cheese provides the classic Philly cheesesteak taste, but mozzarella or cheddar can be substituted if desired.
- For a crispier crust, broil the bread for 1-2 minutes at the end of baking, watching carefully to prevent burning.
- Make sure to slice the bread into manageable pieces to serve as easy-to-eat appetizers or snacks.
