Philly Cheesesteak Garlic Bread (Print Version)
Seared ribeye, sautéed peppers and provolone on garlic-toasted baguette for a hearty, shareable bake.
# What You Need:
→ Meats
01 - 9 oz thinly sliced ribeye steak (sirloin may be substituted)
→ Vegetables
02 - 1 medium yellow onion, thinly sliced
03 - 1 green bell pepper, thinly sliced
04 - 1/2 red bell pepper, thinly sliced
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped (for garnish, optional)
→ Bread
07 - 1 large baguette or 2 medium sub rolls, sliced lengthwise
→ Cheese
08 - 7 oz provolone cheese, sliced (mozzarella or preferred cheese may be substituted)
→ Butter & Seasoning
09 - 1/3 cup unsalted butter, softened
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon salt, divided
12 - 1/4 teaspoon black pepper
13 - 1 tablespoon olive oil
# Directions:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper and set aside.
02 - Heat olive oil in a skillet over medium heat. Add the sliced onions and bell peppers with a pinch of salt. Sauté for 5 to 6 minutes until softened. Stir in the minced garlic and cook for 1 additional minute. Transfer the vegetables to a plate and set aside.
03 - In the same skillet, add the sliced ribeye steak. Season with the remaining salt and black pepper. Sear for 1 to 2 minutes per side until just cooked through. Remove from heat and set aside.
04 - In a small bowl, combine the softened butter with garlic powder and mix thoroughly. Spread the garlic butter evenly over the cut sides of the baguette or sub rolls.
05 - Place the buttered bread cut side up on the prepared baking tray. Bake for 3 to 4 minutes until golden and toasted.
06 - Layer the sautéed vegetables and cooked steak evenly over the toasted garlic bread. Arrange provolone cheese slices generously on top. Return to the oven and bake for 6 to 8 minutes until the cheese is fully melted and bubbly.
07 - Remove from the oven and garnish with chopped fresh parsley if desired. Slice into portions and serve immediately while hot.
# Expert Tips:
01 -
- It solves the eternal dilemma of choosing between a sandwich and something cheesy from the oven.
- The garlic butter soaks into every ridge of bread while the provolone creates these gorgeous stretchy cheese pulls that make everyone grab their phones.
02 -
- Overcooking the steak in the skillet is the number one mistake because it cooks again under the broiler and turns rubbery.
- Letting the butter get too warm makes it soak through the bread instead of sitting on top, so keep it soft but not melted.
03 -
- Use a cast iron skillet for the vegetables and steak because the fond left behind adds a layer of flavor that nonstick pans simply cannot deliver.
- Slice the bread at an angle instead of straight across to create wider pieces that hold more topping per bite.