Juicy Cheesesteak Sandwiches on Toasted Garlic Parmesan Bread
There's something undeniably mouthwatering about a cheesesteak sandwich, especially when it's piled high with juicy meat and melted cheese.
Ingredients
- 1 large baguette or hoagie rolls 4 servings
- 4 tablespoons butter softened
- 2 cloves garlic minced
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped parsley optional
- 1 1/2 lbs thinly sliced ribeye steak or sirloin
- 1 tablespoon olive oil
- 1 small onion sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- Salt and black pepper to taste
- 8 slices provolone cheese
Instructions
- Prep the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to make cleanup easy.
- Make the Garlic Parmesan Spread: In a small bowl, mix the softened butter with minced garlic, grated Parmesan cheese, and chopped parsley (if using).
- Toast the Bread: Slice the baguette lengthwise. Generously spread the garlic Parmesan mixture over each half. Place the bread halves on the prepared baking sheet and toast in the oven for 6-8 minutes, or until golden and crisp. Remove from the oven and set aside.
- Cook the Vegetables: In a large skillet, heat olive oil over medium-high heat. Add the sliced onions and bell peppers. Sauté for 5-6 minutes until soft and lightly caramelized.
- Cook the Steak: Add the thinly sliced steak into the skillet with the veggies. Season with salt and pepper. Cook for about 3-5 minutes, stirring frequently, until the steak is cooked through.
- Assemble the Sandwiches: Divide the steak and veggie mixture among the toasted bread halves. Top each half with slices of provolone cheese.
- Melt the Cheese: Return the sandwiches to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
- Serve and Enjoy: Remove from the oven, slice, and serve hot. Optionally, sprinkle with fresh parsley or serve alongside chips or pickles for a touch of freshness!