Philly Cheesesteak Cheese Bread
Looking for something deliciously different for dinner? You will love Philly Cheesesteak Cheese Bread! Stuffed with seasoned meat, sautéed veggies, and melted provolone cheese, this oven baked sandwich is an all-in-one meal.
We really like Philly Cheesesteak Cheese Bread any time we need a quick and easy dinner. The kitchen smells so good when this bread is baking!
Looking for a great dessert to finish off dinner? Try our lemon brownies for a sweet and tart twist!
Here’s what you’ll need to make Philly Cheesesteak Cheese Bread:
- Very thinly sliced ribeye steak or shaved beef from the butcher counter that is cut for cheesesteaks
- Canola oil
- Worcestershire sauce
- Green bell pepper
- Yellow Onion
- Fresh Italian or French bread
- Provolone cheese slices
How to Make Philly Cheesesteak Cheese Bread
To begin, toss the meat in oil, salt, and pepper, then sauté for two minutes. Add Worcestershire sauce to the meat and continue to cook until no longer pink. Remove the meat from the pan and melt butter in the same pan, then add the bell peppers, onions, and mushrooms, cooking until soft and beginning to brown.
Spread mayonnaise on the inside of the two halves of bread:
Now, add a layer of provolone cheese slices:
Pile on the meat and veggies.
Lastly, top the bread with another layer of provolone cheese.
Bake the Philly Cheesesteak Cheese Bread at 375ºF for 15 minutes until the cheese is melted and beginning to brown at the edges of the sandwich.
Slice the bread into smaller servings and serve warm.
Can I Leave Out the Mushrooms or Other Ingredients?
Yes, ingredients such as the onions and mushrooms can be left out if you prefer. However, they do add so much flavor! Some in my household don’t like mushrooms, but we still used them in the recipe and everyone thought they tasted great. So maybe give it all a try!
The layer of mayonnaise on the bread adds flavor and creamy texture. It also seems to help prevent the juices from the meat and vegetables from getting to the bread and making it soggy.
If you don’t want to use mayonnaise, you can skip this step. You may want to try brushing the bread with just a little melted butter if you will be leaving off the mayonnaise.
How Do I Cut the Steak so Thin?
The steak needs to be sliced very thin for this recipe. I would call it “shaved.” You have two options when deciding on the meat:
Cut the steak by hand. This is the DIY approach. Freeze ribeye steaks for at least 30 minutes before slicing to make them easier to cut. Use a sharp knife to slice the steak into very thin strips.
Buy the meat pre-cut. In the meat section at my grocery store they sell fresh shaved beef for making cheesesteaks. Ask your butcher to see if they can do this for you. It made making the Philly Cheesesteak Cheese Bread even easier to use pre-cut meat.
How Can I Reheat the Philly Cheesesteak Cheese Bread?
Here’s how to re-heat leftover cheesesteak bread:
- Line a baking sheet with foil
- Place the bread on the foiled-lined baking sheet
- Bake the bread at 375ºF until hot and the cheese is melted
How Should I Serve the Bread?
We suggest serving your Philly Cheesesteak Cheese Bread with your favorite salad on the side. And of course, don’t forget dessert!
Other Delicious Sandwich Recipes You Will Love
Philly Cheesesteak Cheese Bread
- 12 ounces ribeye steak or beef cut for cheesesteaks very thinly sliced or shaved
- 1 tablespoon vegetable or canola oil
- 1/2 teaspoon salt divided
- 1/4 teaspoon ground black pepper divided
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter
- 1 green bell pepper seeded and sliced into thin strips
- 1 yellow onion peeled and sliced into thin strips
- 4 ounces fresh mushrooms sliced
- 1/3 cup mayonnaise
- l loaf fresh French or Italian bread cut in half lengthwise
- 12 ounces deli-style provolone cheese slices
Preheat oven to 375F.
In a small bowl, toss the shaved steak in the oil and half of the salt and pepper.
Heat a frying pan over medium heat, then add the steak and cook for 2 minutes without stirring. Add theWorcestershire sauce and stir well. Continue to cook the meat until no longer pink, then remove the meat from the pan and set aside.
Melt the butter in the pan, then add the green bell pepper, onion, and mushrooms. Pan fry until softened and beginning to brown, stirring occasionally, about 5-8 minutes. Remove the vegetables from the heat and set aside.
Place the two halves of the bread, cut side up, on a large baking sheet. Tip: line the pan with foil for easy clean up.
Spread both halves of the bread with mayonnaise. Layer on half of the provolone cheese; top with the steak, the veggies, and then the remaining cheese.
Bake the cheesesteak bread at375F for 15 minutes until the cheese is melted.
Cut and serve warm.