Loaded Cheesesteak Cheesy Bread – Get ready for a cheesy, savory masterpiece. With this Loaded Cheesesteak Cheesy Bread. This delicious recipe. Combines thinly sliced ribeye steak, sautéed peppers, onions, and mushrooms. And loads of melty provolone cheese. On a crusty French bread base. It’s a flavor-packed meal. That’s perfect for gatherings. Or a fun dinner.
The first time I made this Loaded Cheesesteak Cheesy Bread. It was a Friday night. After a busy week. And we were all in need of comfort food. My husband and kids love cheesesteaks. So I thought this cheesy bread twist. Would be fun. Let’s just say. It was gone in minutes! The cheesy, savory steak. With crispy bread was a hit. And it has become a go-to. For our family movie nights.
What makes this Loaded Cheesesteak Cheesy Bread truly special?
This Loaded Cheesesteak Cheesy Bread. Is the perfect fusion of two beloved comfort foods—cheesesteak sandwiches. And cheesy garlic bread. The ribeye steak adds richness. While the sautéed peppers, onions, and mushrooms. Add a flavorful veggie crunch. Plus, the melty provolone cheese. Oozes with each bite. It’s easy to make. Great for sharing. And feels like a restaurant-quality dish. Right at home.
What You Need To Make This Loaded Cheesesteak Cheesy Bread Recipe?
Ribeye Steak: Ribeye is the star of this recipe. Its marbled fat brings flavor. And tenderness. Making every bite deliciously juicy. If you want to save time. Ask your butcher. To thinly slice the steak. Or use pre-cut steak from the deli.
Provolone Cheese: The creamy, mild provolone. Adds that perfect melt. You can also try mozzarella. Or even sharp cheddar. For a bolder twist.
French Bread: The crispy base of this dish. Make sure to get a sturdy loaf. So it holds up. Under all that cheesy, meaty goodness.
Bell Peppers & Onions: Classic cheesesteak veggies! Their sweetness balances the richness of the steak. And cheese.
Worcestershire Sauce: This adds a savory depth. To the steak. Tying all the flavors together beautifully.
Steps To Make Loaded Cheesesteak Cheesy Bread:
Step 1: Preheat that oven to 375°F. So we can get. Our cheesy bread on! Start by seasoning. Your thinly sliced ribeye. With half the salt, and pepper. And a good drizzle of canola oil. Heat up a cast iron skillet on high—seriously, we want that sizzle! Toss the steak in. And let it cook. For about 2 minutes. Without touching it. We want a nice sear. Before adding the Worcestershire sauce. Give it a quick stir. And then set it aside.
Step 2: Now, in the same skillet. Throw in your butter, sliced bell peppers, onions, and mushrooms. And the rest of the salt. And pepper. Sauté these for a few minutes. Until they’re slightly browned. And soft. Oh, the smell will be amazing!
Want To Save This Recipe?
Step 3: Take your French bread. Cut it in half. And slather on some mayo (trust me. It adds an extra layer of flavor!). Lay down half of your provolone cheese. On the bread. Followed by the cooked steak. And veggies. Top it all off. With the rest of the provolone. Because you can never have. Too much cheese, right?
Step 4: Pop it into the oven. And bake for 15 minutes. Or until the cheese is bubbly. And the bread is golden brown. Slice it up. And enjoy the cheesy goodness!
Tip:
To really elevate this dish. Toast your French bread lightly. Before adding any toppings. A quick brush of olive oil. And a few minutes in the oven. Will give you an even crispier base. Helping to prevent the bread. From getting soggy. Under all the cheesy goodness. Also, don’t skip the Worcestershire sauce! It adds a savory punch. To the steak. That brings out all the flavors. If you’re feeling adventurous. Add a little heat. By sprinkling some red pepper flakes. Or jalapeño slices on top. For a spicy twist.
Frequently Asked Questions:
Can I use a different type of steak?
Yes! Flank steak or sirloin are great alternatives. If ribeye isn’t available.
Can I make this vegetarian?
Absolutely! Just skip the steak. And load it up. With extra veggies like mushrooms, peppers, and onions. For a delicious veggie version.
How do I store leftovers?
Wrap any leftovers in foil. And refrigerate. To reheat. Pop them in the oven at 350°F. For about 10 minutes. To keep the bread crispy.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Loaded Cheesesteak Cheesy Bread
Ingredients
- 8 oz ribeye steak thinly sliced
- 1/2 tsp kosher salt split
- 1/4 tsp ground black pepper split
- 1 tbsp canola oil
- 1 tbsp Worcestershire sauce
- 2 tbsp butter
- 1 green bell pepper sliced thin
- 1 yellow onion thinly sliced
- 4 oz mushrooms sliced
- 1 loaf of French bread halved lengthwise
- 1/3 c mayonnaise
- 8 oz sliced provolone cheese
Instructions
- Preheat the oven to 375°F.
- Season the steak. With half of the salt. And pepper. Then coat with the canola oil.
- In a hot cast iron skillet. Sear the steak. For about 2 minutes. Without stirring or flipping.
- Add the Worcestershire sauce. And give it a quick stir. Remove the steak. From the pan.
- In the same skillet. Melt the butter. And sauté the bell peppers, onions, and mushrooms. Along with the remaining salt . Ad pepper. Cook for 3-4 minutes. Until lightly browned.
- Spread the mayonnaise evenly. On both halves of the French bread.
- Layer half of the provolone cheese on the bread. Then add the steak. And sautéed veggies. Followed by the remaining cheese.
- Place the bread. On the middle rack. And bake for 15 minutes. Or until the cheese is melted. And bubbly.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
