Philly Cheesesteak Garlic Bread (Print Version)

Toasted garlic bread topped with seared ribeye, sautéed peppers and melted provolone for an indulgent, shareable bite.

# What You'll 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 (optional, for garnish)

→ Bread

07 - 1 large French baguette or 2 medium sub rolls, split lengthwise

→ Cheese

08 - 7 oz provolone cheese, sliced (mozzarella may be substituted)

→ Butter & Seasoning

09 - 5 1/3 tablespoons (1/3 cup) unsalted butter, softened
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon kosher salt, divided
12 - 1/4 teaspoon freshly ground black pepper
13 - 1 tablespoon extra-virgin olive oil

# How to Cook:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the sliced onions and both bell peppers with a pinch of salt. Sauté for 5 to 6 minutes until softened and lightly caramelized. 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. 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 with the vegetables.
04 - In a small bowl, combine the softened butter with garlic powder until well mixed. Spread the garlic butter evenly over the cut sides of the baguette or rolls.
05 - Place the buttered bread cut side up on the prepared baking sheet. Bake for 3 to 4 minutes until golden and lightly toasted.
06 - Layer the sautéed vegetables and cooked steak evenly over the toasted garlic bread. Arrange provolone cheese slices generously on top.
07 - Return the assembled bread to the oven and bake for 6 to 8 minutes until the cheese is fully melted and bubbling.
08 - Remove from the oven and garnish with chopped fresh parsley if desired. Slice into portions and serve immediately.

# Expert Advice:

01 -
  • Everything you crave about a cheesesteak but with that addictive garlic butter crunch
  • Ready in 35 minutes but tastes like it came from a sandwich shop that is been perfecting it for decades
02 -
  • Dont overcrowd the pan when searing the steak or it will steam instead of getting that nice brown crust
  • Let the bread cool for just a minute after the first toast so the butter sets up before you add the toppings
03 -
  • Ask your butcher to slice the ribeye paper thin if you do not have the knife skills or equipment at home
  • Let the assembled dish rest for 2 minutes before slicing so the cheese sets up slightly

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