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.