Philly Cheese Steak Cheesy Bread with ribeye steak, peppers, onions, mushrooms, provolone, and French bread—melty, hearty, unforgettable.
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There are certain foods that just stick with you, right? For me, it’s always been Philly cheesesteaks. Years ago, I visited Philadelphia on a chilly fall weekend—leaves crunching underfoot, people lined up outside little hole-in-the-wall shops, and the smell of grilled onions wafting through the air. I stood there with a dripping cheesesteak in my hands and thought, how can I ever go back to normal sandwiches again?
Fast-forward to now, and I’m standing in my kitchen staring at a lonely loaf of French bread. No hoagie rolls, no takeout options, but the craving was there. I figured—why not turn the whole loaf into one giant, cheesy Philly cheese steak bread? I’ll be honest, it wasn’t perfect the first time (too much mayo, not enough cheese—rookie mistake), but once I nailed it, it became one of those “make this again tomorrow” kind of recipes. My husband calls it “dangerous” because it disappears faster than anything else I make, and I’ve been guilty of eating cold slices straight out of the fridge at midnight.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Philly Cheese Steak Cheesy Bread Recipe?
Let’s get real—Philly Cheese Steak Cheesy Bread is basically comfort food wrapped in even more comfort food. You’ve got juicy ribeye, melty provolone, peppers, onions, mushrooms, and that golden French bread crust that crackles when you bite into it. It’s the perfect mash-up of sandwich and pizza, and honestly, it’s way easier than making individual cheesesteaks. No juggling rolls, no stress—just one skillet, one loaf, and a whole lot of flavor. And if you’ve ever needed a crowd-pleaser for game day or a Friday night family dinner, this is it.
Ingredient Notes:
I always like to point out the stars of the show here, because little details matter:
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Ribeye steak: Tender, juicy, and rich. If ribeye is too pricey, flank or sirloin will do in a pinch.
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Worcestershire sauce: Adds that subtle depth you don’t realize you needed until it’s missing.
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Peppers and onions: A must. They bring the “Philly” vibe—don’t skip them.
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Mushrooms: Controversial, I know. Some swear they don’t belong, but I like the earthiness they add.
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French bread: Use a sturdy loaf; a flimsy one won’t hold up to all that cheesy weight.
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Provolone cheese: Classic, melty, and just sharp enough. Mozzarella can work, but it won’t taste the same.
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Mayonnaise: Hear me out—yes, mayo. It keeps the bread moist and adds a little richness.
How To Make Philly Cheese Steak Cheesy Bread?
Step 1: Preheat and prep
Heat your oven to 400°F. Slice your French bread in half lengthwise, and set it aside like a blank canvas waiting for its masterpiece.
Step 2: Cook the steak
Season the ribeye with salt and pepper. In a hot skillet, sear it on one side until it gets that caramelized crust. Add a splash of Worcestershire, flip it, and sear the other side. Remove it from the pan and try not to eat half of it right there.
Step 3: Cook the veggies
In the same skillet (because flavor lives in those browned bits), toss in your onions, peppers, and mushrooms. Cook for a couple of minutes—just enough to soften them up.
Step 4: Build the base
Spread mayo on both halves of the bread. Lay down slices of provolone like you’re tucking the bread in with a cozy blanket.
Step 5: Assemble
Pile the steak on top, scatter the veggies across, then crown it all with another layer of provolone. Because let’s be honest, one layer of cheese is never enough.
Step 6: Bake
Pop the bread into the oven for 8–10 minutes. When the cheese is bubbling and lightly golden, pull it out, slice into two-inch strips, and serve it hot.
Storage Options:
Here’s the thing—you probably won’t have leftovers. But if you do, wrap slices in foil and keep them in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes so the bread stays crisp. The microwave? Eh, it’ll work in a pinch, but it’ll make the bread soggy. You can also freeze wrapped slices for up to a month—perfect for those nights when cooking feels like a chore.
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Variations and Substitutions:
This Philly Cheese Steak Cheesy Bread is flexible, and that’s part of the fun:
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Cheese swaps: Mozzarella, pepper jack for a spicy kick, or even American for that diner vibe.
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Different meat: Try ground beef if you’re keeping it budget-friendly, or chicken if that’s what you’ve got.
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Veggie lovers: Double the peppers and onions, or add spinach or jalapeños.
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Bread base: Ciabatta or baguette work great too—anything sturdy.
What to Serve with Philly Cheese Steak Cheesy Bread?
This bread is practically a meal by itself, but if you want sides, go for:
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A simple green salad with vinaigrette (to balance the richness).
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Fries, tater tots, or onion rings if you’re going full comfort-food mode.
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Tomato soup for dipping—sounds odd, but it works.
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And of course, a cold beer, soda, or even a root beer float for fun.
Frequently Asked Questions:
Can I make this ahead of time?
Yep! Assemble it, cover, and refrigerate. Bake right before serving.
Can I use chicken instead of steak?
Absolutely. Thinly sliced chicken breast works really well.
Can I make it vegetarian?
Sure—skip the steak and double up on the veggies. It’ll still be cheesy and satisfying.
That’s my take on Philly Cheese Steak Cheesy Bread—messy, melty, and honestly addictive. It reminds me of cold nights in Philly, family dinners where everyone fights over the last slice, and those little kitchen experiments that turn into staples. I’d love to know: would you make this for game day, or just for a weeknight treat?
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!
Keep the Flavor Coming – Try These:
Philly Cheese Steak Cheesy Bread
Ingredients
- 2 ribeye steaks 8 ounces each, thinly sliced
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter
- 2 tablespoons canola oil
- 1 green bell pepper thinly sliced
- 1 yellow onion thinly sliced
- 4 ounces mushrooms drained
- 8 ounces provolone cheese sliced
- 1 loaf French bread sliced in half lengthwise
- ¼ cup mayonnaise
- Salt and black pepper to taste
Instructions
Preheat the oven
- Set oven to 400°F (200°C). Slice French bread in half lengthwise and place on a baking sheet.
Prepare the steak
- Lightly season ribeye with salt and pepper. Heat canola oil in a skillet over medium-high heat. Sear steak on one side until browned, add Worcestershire sauce, then flip to sear the other side. Remove steak and set aside.
Cook the vegetables
- In the same skillet, melt butter. Add bell pepper, onion, and mushrooms. Cook for 2–3 minutes until softened. Season with salt and pepper if desired.
Assemble the bread
- Spread mayonnaise evenly across both halves of the bread. Layer half of the provolone slices over the bread. Arrange steak pieces evenly across each half, followed by the sautéed vegetables.
Add final layer of cheese
- Place remaining provolone slices on top of the meat and vegetables.
Bake
- Bake in preheated oven for 8–10 minutes, or until cheese is melted and bread is lightly browned.
Serve
- Remove from oven, allow to cool slightly, then slice into two-inch pieces. Serve hot.
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!
