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Philly Cheese Steak Cheesy Bread

A hearty, melt‑layered French bread loaded with steak, peppers, onions, mushrooms, and Provolone—baked until golden, oozy, and indulgent.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6

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
 

  • Preheat oven to 400°F (200°C).
  • 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.
  • In the same pan, add butter, then sauté bell pepper, onion, and mushrooms until softened, about 2 minutes. Season with salt & pepper.
  • Spread mayonnaise over both halves of the French bread.
  • Layer steak and cooked vegetables on the bottom half of the bread. Top with Provolone slices. Add more cheese on top half if desired.
  • Place both halves into oven (open-faced) or reassemble then place whole. Bake 10–15 minutes until cheese melts and bread edges are golden.
  • Slice into thick pieces and serve immediately.

Notes

  • 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.