Philly Cheesesteak Garlic Bread (Printable Version)

Thinly sliced ribeye with sautéed peppers and onions, provolone on toasted garlic-buttered baguette — indulgent, shareable.

# Ingredient List:

→ 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)

→ Bread

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

→ Cheese

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

→ Butter and Seasonings

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

# How to Make:

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 steak and season with 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 until well blended.
05 - Spread the garlic butter evenly over the cut sides of the baguette or sub rolls. Place cut side up on the prepared baking tray and bake for 3 to 4 minutes until golden and toasted.
06 - Layer the sautéed vegetables and seared 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 bubbly.
08 - Remove from the oven and garnish with chopped fresh parsley if desired. Slice into portions and serve immediately.

# Expert Tips:

01 -
  • It takes everything you crave about a Philly cheesesteak and piles it onto garlic bread that shatters with every bite.
  • The whole thing comes together in about thirty five minutes, which makes it a genuine weeknight possibility rather than a weekend project.
  • You probably already have most of these ingredients sitting in your kitchen right now.
02 -
  • Freezing the ribeye for about thirty minutes before slicing makes it firm enough to cut into those paper thin strips that fold into the bread perfectly.
  • Do not skip toasting the bread before adding toppings or you will end up with a soggy mess that falls apart in your hands.
03 -
  • Let the steak rest for two minutes after searing before you assemble the sandwich so the juices redistribute instead of running out and soaking the bread.
  • Use the back of a spoon to press the garlic butter deep into the crumb of the bread for flavor that reaches every bite, not just the surface.

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