Philly Cheesesteak Garlic Bread (Printable)
Thinly sliced ribeye and sautéed peppers on toasted garlic-butter bread with melted provolone.
# What You’ll Need:
→ Meats
01 - 9 oz thinly sliced ribeye steak (sirloin may be substituted)
→ Vegetables
02 - 1 medium yellow onion, thinly sliced
03 - 1 green bell pepper, thinly sliced
04 - 1/2 red bell pepper, thinly sliced
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped (for garnish)
→ Bread
07 - 1 large baguette or 2 medium sub rolls, sliced lengthwise
→ Cheese
08 - 7 oz provolone cheese, sliced (mozzarella or preferred cheese may be substituted)
→ Butter & Seasonings
09 - 5 tablespoons unsalted butter, softened
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon salt, divided
12 - 1/4 teaspoon black pepper
13 - 1 tablespoon olive oil
# How To Make It:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper and set aside.
02 - Heat olive oil in a skillet over medium heat. Add the sliced onions and bell peppers with a pinch of salt. Sauté for 5 to 6 minutes until softened. Stir in the minced garlic and cook for 1 additional minute. Transfer the vegetables to a plate and set aside.
03 - Add the sliced ribeye to the same skillet. Season with the remaining salt and black pepper. Sear for 1 to 2 minutes per side until just cooked through. Remove from heat and set aside.
04 - Combine the softened butter with garlic powder in a small bowl and mix thoroughly. Spread the garlic butter evenly over the cut sides of the baguette or sub rolls.
05 - Place the buttered bread cut side up on the prepared baking tray. Bake for 3 to 4 minutes until golden and toasted.
06 - Layer the sautéed vegetables and seared steak evenly over the toasted garlic bread. Arrange provolone cheese slices generously on top.
07 - Return the assembled bread to the oven and bake for 6 to 8 minutes until the cheese is fully melted and bubbly. Garnish with chopped parsley if desired. Slice into portions and serve immediately.
# Expert Tips:
01 -
- It delivers the full cheesy, meaty glory of a Philly cheesesteak with the irresistible crunch of garlic bread in every single bite.
- You can have it on the table in about half an hour, which makes it perfect for those nights when takeout feels tempting but this feels even better.
02 -
- Do not overcook the steak because those thin slices go from perfectly tender to rubbery in seconds, and nobody wants to chew through a cheesesteak like it is a workout.
- Toasting the bread before adding toppings is the critical step that prevents the whole thing from turning into a soggy mess, so never skip it even if you are in a rush.
03 -
- Freeze your ribeye for twenty minutes before slicing and you will get those paper thin strips that cook evenly and melt in your mouth, which is the single biggest secret to an authentic cheesesteak texture.
- Use the residual heat from cooking the vegetables and steak in the same skillet without washing it, because all those caramelized bits stuck to the pan are concentrated flavor that transfers into every layer of the finished dish.