A hearty, melt‑layered French bread loaded with steak, peppers, onions, mushrooms, and Provolone—baked until golden, oozy, and indulgent.

Why You Will Love This Recipe

• Sandwich flavors transformed into pull‑apart cheesy bread.

• Satisfying layers of steak, veggies, and melted cheese in handheld form.

• Rich and comforting—great when you want something bold.

• Versatile: slice thick or thin for sharing.

• Great for game day, casual dinners, or indulgent treats.

Philly Cheese Steak Cheesy Bread

Philly Cheese Steak Cheesy Bread merges the beloved flavors of a Philly cheesesteak with the ease of bread-based delivery. You begin by searing thin slices of ribeye steak in a hot skillet seasoned with salt and pepper, capturing caramelization and savor. A splash of Worcestershire sauce lifts the meat’s flavor. Next, sautéed onions, bell pepper, and mushrooms join the party—cooked until tender and slightly browned. These veggies bring sweetness, earthiness, and texture contrast to meat.

Meanwhile, a loaf of French bread is sliced in half lengthwise and spread with mayonnaise to add a mild tang and base fat. On the bread base, layers are built: steak first, then cooked vegetables, and finally slices of Provolone cheese on both top and bottom halves to ensure gooey cheese melting around filling. When closed and baked in a preheated 400°F oven, the cheese melts and melds the ingredients, while the bread toasts lightly on edges—creating a handheld, sliceable delivery.

The result is an indulgent, cheesy, savory bread that captures the essence of a cheesesteak sandwich in a format suited for slicing and sharing. The crust becomes crisp, cheese oozes, filling is bounded but generous. It’s perfect when you want comforting flavors in an easier format. Serve warm, sliced thick, with optional sides like pickles, fries, or a simple salad.

Servings

Serves 4–6

Time

Ingredients

• 8 oz ribeye steak, thinly sliced

• Salt & pepper, to taste

• 1 tablespoon canola (or other) oil

• 1 tablespoon Worcestershire sauce

• 2 tablespoons butter

• 1 green bell pepper, sliced

• 1 yellow onion, sliced

• 4 oz mushrooms, sliced

• 1 loaf French bread, halved lengthwise

• ¼ cup mayonnaise

• 8 oz Provolone cheese, sliced

Instructions

1. Preheat oven to 400°F (200°C).

2. Season steak slices with salt & pepper. In a large cast iron or heavy skillet, heat oil over medium-high and sear steak 1–2 minutes per side until browned. Add Worcestershire sauce and toss. Remove steak.

3. In the same pan, add butter, then sauté bell pepper, onion, and mushrooms until softened, about 2 minutes. Season with salt & pepper.

4. Spread mayonnaise over both halves of the French bread.

5. Layer steak and cooked vegetables on the bottom half of the bread. Top with Provolone slices. Add more cheese on top half if desired.

6. Place both halves into oven (open-faced) or reassemble then place whole. Bake 10–15 minutes until cheese melts and bread edges are golden.

7. Slice into thick pieces and serve immediately.

Tips

• Use a good quality steak and slice thinly for better texture.

• Don’t overcook vegetables—retain slight bite.

• Mayonnaise base helps bind moisture and adds richness.

• Use provolone slices same size as bread for even melting.

• If wanting extra crisp top, broil last minute and watch closely.