The first time I pulled a loaf of Philly Cheesesteak Stuffed Cheesy Bread out of my oven, the smell was absolutely intoxicating. My kitchen filled with the scent of buttery, toasted bread, sizzling peppers and onions, and that unmistakable melty cheese aroma. I knew I’d created something special. This recipe is my love letter to two iconic comfort foods, combined into one gloriously messy, shareable, and utterly satisfying centerpiece. It’s the kind of food that brings everyone to the table, and trust me, you’re going to want to make this.
Ingredients
- 1 large loaf of Italian or French bread (about 12-14 inches long)
- 1 pound ribeye steak, very thinly sliced (or shaved beef)
- 1 large yellow onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 8 slices provolone cheese
- 1 ½ cups shredded mozzarella cheese, divided
- 2 tablespoons butter, melted
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- Optional garnish: chopped fresh parsley
My Personal Ingredient Notes: Don’t skip the provolone—it’s the authentic Philly cheesesteak cheese and gives that perfect tangy melt. I’ve tried this with pre-sliced “sandwich steak” from the grocery store, and while it works in a pinch, taking the time to get a good ribeye and slice it paper-thin (partially freeze it for 30 minutes first!) makes a huge difference in tenderness and flavor. For the bread, choose a loaf with a sturdy crust; it needs to hold up to all the delicious stuffing.
Equipment Needed
- Sharp serrated bread knife
- Large skillet or cast-iron pan
- Mixing bowls
- Baking sheet
- Parchment paper or aluminum foil
- Brush (for butter)
- Spoon or spatula for scooping out bread
Why This Equipment Matters: The serrated knife is non-negotiable for safely and cleanly hollowing out your bread loaf without crushing it. I learned this the hard way with a regular chef’s knife—it was a mess! A cast-iron skillet is my go-to for getting a fantastic sear on the steak and veggies, but any large, heavy-bottomed pan will work. Lining your baking sheet with parchment isn’t just for easy cleanup; it prevents the bottom of the bread from getting too dark, which I found out after a slightly scorched first attempt.
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