Description
A crave-worthy fusion of Philly cheesesteak and garlic bread—perfect for parties, game days, or indulgent weeknight dinners.
Ingredients
Scale
- 1 large Italian loaf (about 12–14 inches)
- 1 lb thinly sliced ribeye or sirloin beef
- 1 cup bell peppers, thinly sliced
- 1 cup onions, thinly sliced
- 1 1/2 cups shredded provolone cheese
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Optional: jalapeños, mushrooms, ranch drizzle
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a skillet over medium-high heat, sauté sliced beef until browned. Remove and set aside.
- In the same skillet, cook onions and bell peppers until soft and slightly caramelized. Combine with beef.
- In a small bowl, mix butter, minced garlic, and Italian seasoning.
- Cut the Italian loaf in half lengthwise without cutting all the way through. Hollow out some of the bread to make room for the filling.
- Brush the inside with garlic butter, then layer in half the cheese, the beef mixture, and remaining cheese.
- Wrap loaf in foil and bake for 15–20 minutes. Uncover and bake another 5–7 minutes to crisp the top.
- Cool slightly before slicing. Serve with dipping sauces of your choice.
Notes
- Use thick Italian bread to prevent sogginess.
- Pre-toast bread for extra crispiness.
- Swap beef for mushrooms or plant-based crumbles for a vegetarian version.
- Store leftovers wrapped in foil in the fridge up to 3 days.
- Reheat in the oven at 350°F to maintain texture.
Nutrition
- Serving Size: 1 slice (1/6 loaf)
- Calories: 520
- Sugar: 5g
- Sodium: 730mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg
Keywords: cheesesteak stuffed garlic bread, Philly cheesesteak loaf, garlic bread sandwich, stuffed Italian loaf