Description
This Philly Cheesesteak Cheesy Bread is a delicious and easy way to enjoy all the flavors of a classic Philly cheesesteak in a shareable and satisfying dish. Tender steak, caramelized onions, and melted provolone cheese are piled high on a crusty French loaf for a crowd-pleasing appetizer or meal.
Ingredients
Units
Scale
- 1/2 cup unsalted butter, divided
- 1 1/4 pounds boneless ribeye steak, thinly sliced
- Kosher salt, to taste
- Ground black pepper, to taste
- 2 tablespoons Worcestershire sauce
- 1 large white onion, thinly sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 4 tablespoons mayonnaise
- 1 teaspoon horseradish sauce
- 1 loaf French bread (not baguette), cut in half lengthwise
- 10 ounces shredded provolone cheese
- Freshly chopped parsley, for garnish
Instructions
- Preheat and Cook Steak: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add steak, season with salt and pepper, and cook until browned. Add Worcestershire sauce and cook until the liquid reduces. Remove steak and set aside.
- Caramelize Onions: In the same skillet, melt 1 tablespoon of butter. Add onions and cook over medium-low heat until caramelized, stirring occasionally. Remove onions and set aside.
- Sauté Peppers: Wipe the skillet clean and melt the remaining butter. Add bell peppers and cook until softened, seasoning with salt and pepper.
- Assemble: In a small bowl, combine mayonnaise and horseradish sauce. Season with salt. Spread the mixture on the cut sides of the French bread. Layer with steak, onions, and peppers. Top with provolone cheese.
- Bake: Bake for 15 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with fresh parsley and slice into 2-inch pieces.
Notes
- Cheese: Use freshly grated provolone for best results.
- Bread: Use a soft French loaf, not a baguette.
- Onions: Slice onions thinly and cook slowly to prevent burning.
- Horseradish: Substitute with yellow mustard or Dijon mustard if needed.
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or a skillet until warmed through.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg
