Philly Cheesesteak Cheesy Bread: All the Sizzle, All the Cheese, All the Flavor!

Hey there, Jason Griffith here! There are few things as universally loved as a classic Philly Cheesesteak – that incredible combination of thinly sliced steak, caramelized onions and peppers, and melted cheese, all piled onto crusty bread. But what if you could take those iconic flavors and transform them into a shareable, incredibly decadent, and utterly irresistible cheesy bread? Get ready for the Philly Cheesesteak Cheesy Bread – it’s all the deliciousness you crave, made simpler and perfect for sharing (or not!).

Why I Love This Recipe

I’m a huge fan of dishes that deliver on big, bold flavors with minimal fuss, and this Philly Cheesesteak Cheesy Bread is a prime example. What I absolutely adore about this recipe is how it captures the essence of a classic cheesesteak – the perfectly cooked, savory ribeye, the tender-crisp peppers and onions, and that glorious blanket of melted provolone – and puts it on a crusty, garlicky bread canvas. It’s incredibly satisfying, perfect for a casual dinner, a game day spread, or any time you need serious comfort food. Plus, it’s surprisingly quick to assemble once your ingredients are prepped, making it a fantastic weeknight option.

Ingredients

Here’s what you’ll need to create this incredibly savory and cheesy bread:

• 8 ounces Ribeye Steak, thinly sliced (or thinly sliced sirloin or flank steak)
• 1/2 teaspoon Kosher salt, divided
• 1/4 teaspoon coarse ground black pepper, divided
• 1 tablespoon canola oil
• 1 tablespoon Worcestershire sauce
• 2 tablespoons butter
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 4 ounces mushrooms, sliced (button or cremini)
• 1 loaf French bread, cut in half lengthwise
• 1/3 cup mayonnaise
• 8 ounces Provolone cheese, sliced (good quality deli provolone works best)

Swaps and Notes

• Ribeye Steak: Thinly sliced ribeye is ideal for a classic cheesesteak flavor and tenderness. You can ask your butcher to thinly slice it for you, or partially freeze it at home for 20-30 minutes before slicing thinly yourself. Sirloin or even very thinly sliced flank steak can be used as alternatives.
• Vegetables: Green bell pepper and yellow onion are classic, but red bell pepper can add a touch of sweetness. Mushrooms add an earthy depth, but can be omitted if preferred.
• French Bread: A good quality, crusty French bread loaf is perfect for holding all the delicious fillings. A soft Italian loaf would also work.
• Provolone Cheese: Sliced provolone melts beautifully and provides that authentic cheesesteak flavor. White American cheese is another classic choice for a gooey melt.
• Mayonnaise: While traditional cheesesteaks often use cheese whiz, mayonnaise spread on the bread adds a creamy base and prevents the bread from getting soggy.
• Worcestershire Sauce: Adds a savory, umami depth to the steak.

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Instructions

Making Philly Cheesesteak Cheesy Bread is a quick and satisfying process, mostly done in one skillet and the oven!

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Season Steak: In a bowl, toss the thinly sliced ribeye steak with half of the Kosher salt, half of the coarse ground black pepper, and all of the canola oil.
3. Sear Steak: Heat a cast iron skillet (or a heavy-bottomed pan) over high heat until it’s smoking slightly. Add the seasoned steak to the hot skillet. Cook for 2 minutes without stirring or flipping to allow a good sear to form.
4. Add Worcestershire & Finish Steak: Add the Worcestershire sauce to the skillet. Stir the steak quickly to coat and finish cooking for another 1-2 minutes until just cooked through. Remove the steak from the pan and set it aside.
5. Cook Vegetables: In the same skillet (don’t clean it!), add the 2 tablespoons of butter. Once melted, add the sliced green bell pepper, sliced yellow onion, and sliced mushrooms. Add the rest of the Kosher salt and coarse ground black pepper. Cook for 3-4 minutes, stirring occasionally, until the vegetables are slightly softened and browned.
6. Prepare Bread: While the vegetables are cooking, take the French bread loaf, cut in half lengthwise. Spread a layer of mayonnaise evenly over the cut side of both halves of the bread.
7. Layer the Bread: Place half of the Provolone cheese slices evenly over the mayonnaise on both bread halves. Then, add the cooked steak mixture, followed by the cooked vegetables. Finally, top with the remaining Provolone cheese slices.
8. Bake: Place the assembled cheesy bread halves directly on the middle rack of your preheated oven. Cook for 15 minutes, or until the cheese is beautifully melted, bubbly, and golden brown, and the bread is toasted.
9. Serve: Carefully remove the cheesy bread from the oven. Allow it to cool for a minute or two before slicing into individual portions and serving hot.

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Tips for Success

• Thinly Slice Steak: This is crucial for authentic cheesesteak texture and quick cooking. If you can’t get it thinly sliced, partially freeze the steak for about 20-30 minutes before slicing to make it easier.
• High Heat for Steak: Sear the steak quickly over high heat to get a good crust without overcooking.
• Don’t Overcook Steak: Ribeye cooks fast. It will continue to cook a tiny bit once removed from the heat.
• Use a Good Skillet: A cast iron skillet is ideal for its ability to get very hot and maintain heat, crucial for searing.
• Warm Bread (Optional): You can toast the bread halves slightly before adding toppings if you like an extra crunchy base.
• Customize Your Cheese: While provolone is classic, feel free to use a blend of provolone and mozzarella, or even white American cheese for ultimate meltiness.

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Serving Suggestions and Pairings

Philly Cheesesteak Cheesy Bread is a hearty and satisfying meal on its own, perfect for lunch, dinner, or an epic game day appetizer. It pairs wonderfully with a side of coleslaw, potato chips, or a simple green salad to cut through the richness. A cold beer or a refreshing lemonade would be perfect beverages. For other cheesy, crowd-pleasing dishes, you might also love my This Crockpot Nacho Dip Is the Reason I Never Have Leftovers or my creative How I Turned a Classic Sandwich Into the Ultimate Cheesy Hot Dip.

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Storage and Leftover Tips

Leftover Philly Cheesesteak Cheesy Bread is best stored in an airtight container in the refrigerator for up to 2 days. To reheat, the best method is in a toaster oven or regular oven at 350°F (175°C) until the cheese is melted and bubbly and the bread is re-crisped. Microwaving is not recommended as it will make the bread soggy.

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More Recipes You Will Love

If you enjoyed the savory, cheesy goodness of this bread, here are a few more fantastic appetizer and savory recipes that I think you’ll absolutely love:

• For another incredibly cheesy and easy-to-make casual meal, don’t miss my Easy Cheesy Chicken Sliders with Marinara Garlic Butter.
• If you’re looking for an impressive, yet easy, meaty appetizer, my This Baked Kosher Salami Is My Favorite Easy Appetizer With Big Flavor is a fantastic choice.
• And for a quick and fun way to feed a crowd with cheesy goodness, check out my These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast.

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Final Thoughts

This Philly Cheesesteak Cheesy Bread is a delicious and innovative way to enjoy the classic flavors of a cheesesteak in a fun, shareable format. It’s easy enough for a weeknight but impressive enough for a gathering. Give it a try, and prepare for a new favorite!

What’s your favorite classic sandwich you’ve turned into a creative new dish? Share your ideas in the comments below, and don’t forget to follow Chef Maniac for more delicious and inspiring recipes!