Ingredients
For the base:
1 French bread loaf, halved lengthwise
1/3 cup mayonnaise
8 ounces sliced provolone cheese
For the filling:
9 ounces thinly sliced ribeye steak
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon cooking oil
1 tablespoon Worcestershire sauce
2 tablespoons butter
1 bell pepper, sliced
1 onion, sliced
4 ounces mushrooms, sliced
Step-by-Step Preparation Guide
Getting Started: Begin by heating your oven to 375°F. This moderate temperature ensures everything heats through evenly while the cheese melts to perfection.
Preparing the Bread: Arrange your halved French bread on a baking sheet, cut sides facing up. Spread a thin, even layer of mayonnaise across the surface of each half. This creates a flavorful moisture barrier and adds richness to every bite.
Building the Base: Take half of your provolone cheese slices and arrange them over the mayonnaise layer. This foundational cheese layer helps bind everything together while adding extra gooeyness.
Cooking the Meat: Heat the oil in a large skillet over medium-high heat. Add the thinly sliced ribeye and cook, stirring frequently, until the meat is thoroughly browned. Season with salt and pepper, then drizzle with Worcestershire sauce. The savory, slightly tangy notes of the Worcestershire complement the beef beautifully. Remove from heat and set aside.
Sautéing the Vegetables: In the same skillet (or a separate one), melt the butter over medium heat. Add your sliced onions, bell peppers, and mushrooms. Cook, stirring occasionally, until the vegetables soften and develop a slight caramelization—this typically takes 5-7 minutes. The butter adds richness while the vegetables contribute sweetness and texture.
Assembling Your Creation: Now comes the satisfying part. Distribute the seasoned steak evenly across your cheese-covered bread. Layer the sautéed vegetable mixture over the meat, spreading it out to ensure every bite contains that perfect balance of ingredients. Crown everything with the remaining provolone cheese slices.
Baking to Perfection: Transfer your assembled bread to the preheated oven and bake for 15 minutes. The cheese should be melted and bubbly, with the edges beginning to turn golden. For an extra-crispy top, switch your oven to broil for the final minute—just watch carefully to prevent burning.
Serving Suggestions and Pairings
This Philly Cheesesteak Cheesy Bread is best enjoyed immediately while the cheese is still molten and the bread maintains its crispness. Serve it alongside an ice-cold beverage to balance the rich, savory flavors.
For accompaniments, consider classic French fries for a traditional pairing, or opt for something lighter and refreshing like creamy coleslaw or tangy potato salad. These cool, crisp sides provide a pleasant contrast to the warm, hearty bread.
About Mayo and Sauces
Mayonnaise appears frequently in authentic Philadelphia cheesesteak recipes, adding moisture and richness. If you’re watching fat and calories, substitute with reduced-fat mayo or skip it entirely—the abundant cheese provides plenty of creaminess on its own.
While this dish doesn’t require additional sauces, feel free to experiment. Garlic aioli, classic A1 steak sauce, or even marinara can add interesting flavor dimensions if you’re feeling adventurous.
Storage and Reheating Tips
Proper Storage: Allow your cheesy bread to cool completely before refrigerating. Store at 40°F or below, and when possible, separate the bread from the toppings to prevent sogginess. Properly stored, the cooked components will remain safe and delicious for up to five days.
Reheating Instructions: To restore that fresh-from-the-oven quality, reheat your Philly Cheesesteak Cheesy Bread in a 450°F oven for approximately 10 minutes. This method re-crisps the bread while warming everything through. The flavors actually deepen with time, making leftovers something to look forward to!
Make-Ahead Strategy
Pro Cooking Tips
The Broiler Secret: For that restaurant-quality finish with beautifully browned, bubbly cheese, use your oven’s broiler during the final minute of cooking. Position your baking sheet on an upper rack and watch closely—the difference between perfectly golden and burned happens quickly under a broiler.
Slicing Matters: Request your butcher to slice the ribeye as thinly as possible, or partially freeze the steak before slicing it yourself. Thin slices cook quickly and evenly, creating tender bites throughout your dish.
Vegetable Variations: While this recipe calls for the classic trio of peppers, onions, and mushrooms, feel free to customize based on your preferences. Some people prefer just onions, while others love loading up on mushrooms. Make this recipe your own!
Nutritional Information (Per Serving)
Calories: 927
Carbohydrates: 69g
Protein: 44g
Fat: 53g
Saturated Fat: 22g
Cholesterol: 112mg
Sodium: 1736mg
Fiber: 4g
Sugar: 9g