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Cheesesteak Stuffed Garlic Bread

A cheesy, savory delight that combines the flavors of cheesesteak and garlic bread for a satisfying family treat.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large loaf crusty bread (preferably Italian or French) Choose a robust bread for best results.
  • 1 lb beef steak (ribeye or sirloin recommended) Can substitute with chicken or turkey.
  • 1 cup provolone cheese (shredded)
  • 1 cup mozzarella cheese (shredded)
  • 1 cup bell peppers (sliced) Any color of bell pepper works.
  • 1 cup onions (sliced)
Garlic Butter Preparation
  • 4 tablespoons butter (melted) Use unsalted butter if preferred.
  • 4 teaspoons garlic powder
  • to taste Salt and pepper
  • for garnish Fresh parsley (chopped) Optional for presentation.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the steak into thin strips and season with salt and pepper.
  3. In a skillet over medium-high heat, add oil and the steak strips. Sauté until browned, about 5-7 minutes, then remove from skillet.
  4. In the same skillet, sauté the sliced onions and bell peppers until softened, approximately 3-4 minutes. Combine with the cooked steak.
  5. In a small bowl, mix the melted butter and garlic powder together.
Assembly and Baking
  1. Slice the loaf in half lengthwise and brush both cut sides with garlic butter.
  2. Layer the steak and veggie mixture on one side and top with both provolone and mozzarella cheeses.
  3. Close the loaf and wrap it in foil. Bake in the preheated oven for 15 minutes.
  4. Unwrap and bake for an additional 5 minutes for a crispy finish.
  5. Remove from the oven and let it cool slightly before slicing into portions.
  6. Garnish with fresh parsley before serving.

Notes

For a crispier bread, place directly on the oven rack during the final minutes of baking. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.