Philly Cheesesteak Stuffed Bread with Ribeye and Provolone
By Emma Collins
Prep
15 min
Cook
25 min
Total
40 min
Servings
8
Level
Easy
Ribeye with marbling is a suitable choice for a sandwich appetizer such as a Philly cheesesteak. French bread used as an appetizer by several people who would like steak is an option. Thinly slicing the ribeye makes cooking the appetizer in a pan easier. Ribeye is still tender after cooking in the pan and oven with provolone cheese.
I cut out the soft part of the loaf, leaving a one-inch border. I add garlic butter to the cut sides before the first bake. During the second bake, the crust helps hold the filling in place, making the bread easier to slice after it cools a few minutes, the cut sides brown nicely. I always do the first bake if I plan to serve bread at a party.
Cook in a large skillet and take the steak out before it's well done, as it will be further cooked with the vegetables and in the oven. An overcooked steak will be tougher. I like a little browning on the edges of onions and peppers before the steak is returned to the pan. Slice the steak and vegetables thinly enough to make good sandwich fillings, not big bites.
Slice bread after a short rest and eat right away. Serve the bread with side dishes such as french fries, fried onions, slaw, and a green salad to increase food volume. Drizzle the green salad with vinaigrette. Add pickled jalapeños or other hot sauces to other toppings as desired.
Why this recipe works
- One pound of ribeye will yield a large loaf. The fat in ribeye adds moisture to the slices when baking.
- A type of bread, such as French or Italian, is a strong bread with a hard crust suitable for this type of filling.
- Provolone partly and completely covers the filling. It covers the sides and top of the filled opening.
- The vegetables are cooked in the same pan as browned onion pieces and soft bell pepper.
- Garlic butter is a topping for the bread before it meets the steak filling.
- Cremini mushrooms can be used as a filling. Hot sauce and pickled jalapeños can also be used as fillings.
Ingredients
- •1 large loaf French bread (about 16-20 inches long)
- •1 lb ribeye steak (thinly sliced)
- •1 yellow onion (large, thinly sliced)
- •1 green bell pepper (large, thinly sliced)
- •8 slices provolone cheese
- •4 tbsp butter (melted)
- •1 tsp garlic powder
- •1 tsp dried parsley
- •2 tbsp olive oil (divided)
- •1 tsp salt (or to taste)
- •½ tsp black pepper (or to taste)
Instructions
- 1
Preheat the oven to 350°F (175°C). Cut the French bread loaf in half lengthwise, then hollow out the soft center, leaving about a 1-inch border to form bread boats.
- 2
Mix the melted butter, garlic powder, and dried parsley in a small bowl. Brush the mixture generously over the inside and cut edges of the bread boats, then toast for 8-10 minutes until lightly golden.
- 3
While the bread toasts, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the thinly sliced steak with salt and pepper, cook until just browned, then remove it from the skillet.
- 4
Add the remaining 1 tbsp olive oil to the same skillet. Cook the sliced onion and bell pepper until softened and lightly caramelized, about 6-8 minutes.
- 5
Return the steak to the skillet with the vegetables and stir until heated through.
- 6
Lay 4 slices of provolone in the bottom of the toasted bread boats. Spoon the steak and vegetable filling over the cheese, then cover with the remaining 4 slices of provolone.
- 7
Set the stuffed bread on a baking sheet and bake for 10-15 minutes, until the cheese is completely melted and bubbly.
- 8
Cool for a few minutes, then slice into individual portions and serve immediately.
FAQ
Nutrition (per serving)
Calories
450
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