About This Recipe
Cheesesteak-Stuffed Garlic Bread is a baked dish featuring a hollowed bread loaf filled with chopped steak, melted cheese, and sautéed vegetables. The stuffed bread is topped with garlic butter and baked until crispy.
Why You’ll Love This Recipe
- Combines classic cheesesteak flavors with garlic bread
- Serves as a complete meal in one dish
- Ideal for game days and casual gatherings
- Customizable fillings based on preference
- Features crispy and soft textures in each serving
Ingredients
Main Components:
- 1 large Italian bread loaf (about 16 inches)
- 1.5 lbs ribeye steak, thinly sliced
- 2 tbsp vegetable oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 slices provolone cheese
Garlic Butter Topping:
- ½ cup unsalted butter, melted
- 4 garlic cloves, minced
- 2 tbsp chopped fresh parsley
- ½ tsp salt
- ¼ tsp black pepper
Step by Step Instructions
- Preheat oven to 375°F (190°C)
- Slice bread lengthwise without cutting through bottom crust
- Hollow out center of bread, leaving ½-inch thick walls
- Heat oil in skillet over medium-high heat
- Sauté onions and peppers 5-6 minutes until softened
- Add steak slices and cook 4-5 minutes until browned
- Season steak mixture with salt and pepper
- Layer half the provolone cheese in bread cavity
- Spoon steak mixture into bread over cheese
- Top with remaining cheese slices
- Combine melted butter, garlic, parsley, salt and pepper
- Brush garlic butter mixture evenly over bread exterior
- Wrap entire loaf in aluminum foil, leaving top exposed
- Bake 15 minutes until cheese melts
- Uncover and bake 5 more minutes until crust is golden
- Cool 5 minutes before slicing
FAQ
Can I use different cheese?
Provolone can be substituted with American, Cheez Whiz, or white American cheese.
How do I prevent sogginess?
Drain excess liquid from steak mixture before stuffing. Avoid overfilling bread cavity.
Can I add mushrooms?
Sliced mushrooms can be sautéed with peppers and onions if desired.
You Must Know
- Partially freezing steak makes slicing easier
- Bread must be sturdy enough to hold filling without collapsing
- Overstuffing causes structural issues during slicing
- Leaving foil sides open during final baking ensures crispiness
Storage Tips
- Refrigerate leftovers wrapped in foil for up to 3 days
- Reheat in 350°F (175°C) oven for 10-12 minutes
- Do not microwave as bread becomes chewy
- Freeze before baking: wrap stuffed bread tightly and freeze up to 1 month
- Thaw frozen stuffed bread in refrigerator before baking