Description
Cheesesteak Stuffed Garlic Bread is a delightful fusion of two beloved comfort foods – the classic Philly cheesesteak and the irresistible garlic bread. This dish combines tender slices of steak, melty cheese, and sautéed vegetables, all nestled within a warm, garlicky bread for a truly indulgent and satisfying meal.
Ingredients
- 1 large Italian bread loaf
- 1 pound thinly sliced beef (such as ribeye)
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 8 ounces provolone cheese, shredded
- Chopped fresh parsley, for garnish (optional)
Instructions
1. Preheat your oven to 375°F (190°C). Line a baking sheet with foil.
2. Slice the Italian bread loaf in half lengthwise, then gently hollow out the center of each half to create a well for the cheesesteak filling.
3. In a large skillet over medium heat, heat the olive oil. Add the sliced onions, bell peppers, and minced garlic. Sauté the vegetables until they’re softened and fragrant, about 5-7 minutes. Add the thinly sliced beef to the skillet and cook until browned and tender, seasoning with salt and pepper to taste. Remove from heat once ready.
4. Carefully spoon the cheesesteak filling into the hollowed-out bread, distributing it evenly. Sprinkle the shredded provolone cheese over the top of the filling.
5. Place the stuffed bread on the prepared baking sheet and bake for 10-15 minutes, or until the cheese is melted and bubbly.
6. Optionally sprinkle with chopped fresh parsley for a touch of color and freshness. Slice the bread and serve warm.
Notes
Store leftovers wrapped in plastic wrap or aluminum foil in the refrigerator for up to 3 days.
You can prepare the stuffed bread ahead of time and bake it when ready.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 600
- Sugar: 2
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 30
- Cholesterol: 80