This Philly Cheesesteak Cheesy Bread is the ultimate party appetizer or game-day snack! It’s a delicious and easy-to-make twist on the classic Philly cheesesteak, with thinly sliced ribeye steak, sautéed peppers, onions, and mushrooms, all smothered in melted provolone cheese on top of toasted French bread. I love how this recipe combines the flavors of a cheesesteak with the convenience of cheesy bread. It’s a guaranteed crowd-pleaser that’s perfect for sharing!
Why You’ll Love This Philly Cheesesteak Cheesy Bread
- Flavorful and Satisfying: The combination of tender steak, sautéed vegetables, and melted cheese is incredibly delicious.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Perfect for Sharing: It’s a great appetizer for parties, game days, or potlucks.
- Customizable: You can easily adjust the ingredients to your liking.
Ingredients for Philly Cheesesteak Cheesy Bread
Here’s what you’ll need to make this cheesy bread. The full list with measurements is in the recipe card below.
Steak and Vegetables
- Ribeye Steak, thinly sliced (Meat)
- Green bell pepper, sliced (Vegetable)
- Yellow onion, sliced (Vegetable)
- Mushrooms, sliced (Vegetable)
Seasoning and Sauce
- Kosher salt (Seasoning)
- Coarse ground black pepper (Spice)
- Canola oil (Oil)
- Worcestershire sauce (Condiment)
- Butter (Fat)
Bread and Cheese
- French bread (Bread)
- Mayonnaise (Condiment)
- Provolone cheese, sliced (Dairy)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Philly Cheesesteak Cheesy Bread as is, but here are a few ideas for variations:
- Different Cheese: Use mozzarella, American, or Cheez Whiz instead of provolone.
- Add Hot Peppers: Add some sliced jalapeños or cherry peppers for a spicy kick.
- Different Meat: Use thinly sliced chicken or roast beef instead of steak.
- Garlic Bread: Spread some garlic butter on the bread before adding the toppings.
How to Make Philly Cheesesteak Cheesy Bread
Let me show you how easy it is to make this Philly Cheesesteak Cheesy Bread:
Preheat Oven
- First, I preheat my oven to 375 degrees F (190°C).
Season and Cook Steak
- I season the thinly sliced ribeye steak with half of the salt and pepper and all the canola oil.
- I heat a cast iron skillet over high heat and cook the steak for 2 minutes without stirring or flipping. This helps to develop a nice sear.
- Then, I add the Worcestershire sauce and stir.
- I remove the steak from the pan and set it aside.
Sauté Vegetables
- In the same skillet, I add the butter, sliced green bell pepper, sliced yellow onion, and sliced mushrooms. I also add the remaining salt and pepper.
- I cook for 3-4 minutes, or until the vegetables are slightly browned.
Prepare the Bread
- I cut the loaf of French bread in half lengthwise.
- I spread mayonnaise over both halves of the bread.
Assemble and Bake
- I cover the bread with half of the provolone cheese slices.
- Then, I add the cooked steak and sautéed vegetables.
- I top with the remaining provolone cheese.
- I place the cheesy bread on a baking sheet and cook for 15 minutes on the middle rack, or until the cheese is melted and bubbly and the bread is golden brown.
Serve
- Serve
Tips and Tricks for the BEST Cheesy Bread
Here are my secrets for making this appetizer truly amazing:
- Use Good Quality Steak: Ribeye steak is a great choice for its flavor and tenderness, but you can also use sirloin or another cut that you like.
- Slice the Steak Thinly: Thinly slicing the steak ensures it cooks quickly and evenly.
- Don’t Overcook the Steak: Cook the steak just until it’s browned – it will finish cooking in the oven.
- Use a Cast Iron Skillet: A cast iron skillet provides even heat distribution and helps to create a nice sear on the steak.
How to Serve
This Philly Cheesesteak Cheesy Bread is perfect for:
- Appetizers: A great appetizer for parties, game days, or potlucks.
- Snacks: A satisfying snack for any time of day.
- Light Meal: Serve it with a side salad for a light lunch or dinner.
Make Ahead and Storage
You can prepare the steak and vegetables ahead of time and store them separately in the refrigerator. Assemble and bake the cheesy bread just before serving. Leftovers can be stored in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to re-crisp the bread.
FAQs about Philly Cheesesteak Cheesy Bread
- Can I use a different type of bread?
- Yes, you can use any type of sturdy bread, such as Italian bread or a hoagie roll.
- Can I make this without the mushrooms?
- Yes, you can omit the mushrooms if you prefer.
- Can I add other toppings?
- Absolutely! Feel free to add your favorite Philly cheesesteak toppings.
Enjoy this flavorful and easy-to-make Philly Cheesesteak Cheesy Bread! It’s a guaranteed crowd-pleaser that’s perfect for any occasion.
Print
Philly Cheesesteak Cheesy Bread
- Prep Time: 15 minutes
- Cook Time: 20minutes
- Total Time: 35 minutes
- Yield: 4-6 1x
- Category: Main Course
- Cuisine: American
Description
This Philly Cheesesteak Cheesy Bread is a fun and easy twist on the classic sandwich. Thinly sliced steak, sautéed vegetables, and provolone cheese are piled onto French bread and baked until golden and bubbly.
Ingredients
Scale
- 8 ounces ribeye steak, thinly sliced
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon coarsely ground black pepper, divided
- 1 tablespoon canola oil (or vegetable oil)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons unsalted butter
- 1 green bell pepper, sliced
- 1 medium yellow onion, sliced
- 4 ounces cremini mushrooms, sliced
- 1 loaf French bread, cut in half lengthwise
- 1/3 cup mayonnaise
- 8 ounces provolone cheese, sliced
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Season Steak: Season the thinly sliced ribeye steak with half of the kosher salt (1/4 teaspoon) and half of the black pepper (1/8 teaspoon). Toss with the canola oil to coat.
- Sear Steak: Heat a large cast-iron skillet (or other heavy-bottomed skillet) over high heat. Add the seasoned steak to the hot skillet. Cook for 2 minutes without stirring or flipping. This allows the steak to develop a good sear.
- Add Worcestershire: Add the Worcestershire sauce to the skillet and stir to combine with the steak.
- Remove Steak: Immediately remove the steak from the skillet and set it aside on a plate.
- Sauté Vegetables: Add the butter to the same skillet. Once melted, add the sliced green bell pepper, sliced onion, and sliced mushrooms. Season with the remaining salt and pepper. Cook for 3-4 minutes, stirring occasionally, until the vegetables are slightly softened and lightly browned.
- Prepare Bread: While the vegetables are cooking, slice the French bread loaf in half lengthwise.
- Spread Mayonnaise: Spread the mayonnaise evenly over the cut sides of both halves of the French bread.
- Assemble: Layer half of the provolone cheese slices over the mayonnaise on both halves of the bread. Top the cheese on the bottom half of the bread with the cooked steak, followed by the sautéed vegetables.
- Top with Cheese: Top the vegetables with the remaining provolone cheese slices.
- Bake: Place both halves of the bread (open-faced) on a baking sheet. Bake on the middle rack of the preheated oven for 15 minutes, or until the bread is golden brown, the cheese is melted and bubbly, and the steak is heated through.
- Assemble and Serve: Carefully remove the bread from the oven. Place the top half of the bread onto the bottom half to create a sandwich (or serve open-faced). Cut into portions and serve immediately.
Notes
- Steak: Ribeye is recommended for its flavor and tenderness, but you can use other cuts of steak, such as sirloin or flank steak. Be sure to slice the steak thinly against the grain for the best results.
- Vegetables: You can customize the vegetables to your liking. Other options include sliced red bell peppers, jalapeños, or banana peppers.
- Cheese: Provolone is the classic cheese for Philly cheesesteaks, but you can substitute other cheeses, such as mozzarella, American, or Cheez Whiz.