Philly Cheesesteak Garlic Bread (Printable)
Thin-sliced ribeye with sautéed peppers and onions, provolone atop garlic-buttered baguette baked until gooey and golden.
# Ingredient List:
→ Meat & Dairy
01 - 12 oz ribeye steak, thinly sliced
02 - 7 oz provolone cheese, sliced
03 - 2 tablespoons unsalted butter, softened
04 - 2 tablespoons cream cheese (optional)
→ Bread
05 - 1 large French baguette or Italian loaf
→ Vegetables
06 - 1 green bell pepper, thinly sliced
07 - 1 medium yellow onion, thinly sliced
08 - 2–3 cloves garlic, minced
09 - 1 tablespoon fresh parsley, chopped
→ Pantry & Spices
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon black pepper
13 - 1/2 teaspoon dried oregano (optional)
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers, cooking until tender and lightly caramelized, about 5–6 minutes. Remove from the skillet and set aside.
03 - In the same skillet, add the thinly sliced ribeye. Season with salt, pepper, and dried oregano. Sauté for 2–3 minutes until just cooked through. Remove from heat and set aside with the vegetables.
04 - Slice the baguette in half lengthwise and place both halves cut-side up on the prepared baking sheet.
05 - In a small bowl, combine the softened butter with minced garlic and cream cheese if using. Spread the mixture evenly over the cut surfaces of both bread halves.
06 - Bake the bread for 5 minutes until lightly toasted and fragrant. Remove from the oven.
07 - Layer the sautéed onions and peppers over the toasted bread, followed by the cooked steak. Arrange the provolone cheese slices evenly over the top.
08 - Return the assembled bread to the oven and bake for 8–10 minutes until the cheese is fully melted and bubbly.
09 - Remove from the oven, garnish with chopped fresh parsley, slice into portions, and serve immediately.
# Expert Tips:
01 -
- It gives you the full cheesesteak experience without needing to stuff everything into a sub roll that falls apart halfway through.
- The garlic bread base soaks up all the meat juices and melted cheese so every bite is rich and messy in the best way.
02 -
- Do not skip pre toasting the bread or it will turn soggy the moment the meat juices hit it and you will end up with a damp mess instead of a crisp base.
- Slice the ribeye while it is still slightly frozen and it will cut into paper thin strips effortlessly, which is the real secret to that authentic cheesesteak texture.
03 -
- If you cook the steak past medium it will toughen up quickly under the broiler, so err on the side of slightly underdone when you first sear it.
- Spreading a very thin layer of mayonnaise on the bread before the garlic butter creates a moisture barrier that keeps everything crisp even as leftovers.