Philly Cheese Steak Cheesy Bread
Philly Cheese Steak Cheesy Bread combines thinly sliced ribeye steak, sautéed peppers, onions, mushrooms, and melted provolone on toasted French bread for a rich and hearty dish.
12 Servings
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
To make this dish gluten free, substitute the French bread with a certified gluten-free loaf. Ensure Worcestershire sauce is gluten free, as some brands may contain barley malt vinegar.