Step-by-Step Instructions
First, we prep the vessel. Carefully slice the top third off your loaf of bread lengthwise and set it aside—this is your lid! Then, use your hands and a spoon to hollow out the bottom piece, leaving about a ½-inch border all around. It feels a little destructive, but it’s so much fun. Tear that soft inner bread you removed into small pieces; we’ll mix some of it right into the filling later for maximum flavor absorption. Brush the inside of both the bread bowl and the lid generously with melted butter mixed with garlic powder and paprika. This creates that magical, flavorful, crispy layer.
Now, let’s make the heart of the dish. Heat olive oil in your skillet over medium-high heat. I add the onions and peppers first with a pinch of salt, letting them cook until they’re soft and have those beautiful browned edges, which takes about 8-10 minutes. The smell alone is worth it. Push them to the side, then add your thinly sliced steak. Don’t overcrowd the pan—cook it in batches if needed. You want a good sear, not a steam. Season it well, and just when it loses its pink, I mix everything together and kill the heat.
Here’s where the magic happens. In a large bowl, I combine the hot steak and veggie mixture, half of the mozzarella, and a handful of those reserved bread pieces. The bread soaks up all the juicy, meaty flavors. Layer half the provolone slices in the bottom of your bread boat. Pile all the filling in, then top with the remaining provolone and the rest of the mozzarella. Place the buttered lid on top, wrap the whole loaf loosely in foil, and bake. I pull the foil off for the last few minutes to get everything golden and bubbly.
Pro Tips for Best Results
Let’s talk steak texture. I tested this three different ways: with fully cooked steak, with just-seared steak, and with raw steak added directly to the bread. The winner is the just-seared method described above. Fully cooking it first can lead to dry meat after the second bake in the oven. Adding it raw means too much liquid leaks into the bread, making it soggy. Searing it just until done is the perfect sweet spot—it stays juicy and tender.
The bread is your structural foundation. I made the mistake once of using a soft, fluffy supermarket sub roll. It collapsed under the weight of the filling into a delicious but soupy mess. A rustic, crusty loaf with a tight crumb is essential. Also, don’t get too greedy when hollowing it out. That ½-inch border is critical. If you dig too deep, you risk a bread blowout, and nobody wants cheesesteak filling all over their oven floor.
Timing is everything with the final bake. I bake it covered with foil at 375°F for about 20 minutes to heat everything through and melt the cheese, then 5-10 minutes uncovered. This last uncovered phase is non-negotiable. It transforms the top from pale and soft to a glorious, golden, crisp crust. Watch it like a hawk during these last minutes—oven temperatures vary, and it can go from perfect to overdone quickly.
Common Mistakes to Avoid
The biggest mistake I made the first time was not letting the steak and veggie mixture cool slightly before stuffing the bread. I was so excited I dumped it right in. The steam from the hot filling immediately started to soften and wilt the bread walls, leading to a less crisp result. Now, I let it sit for 5-7 minutes off the heat before mixing in the cheese. It makes a world of difference in maintaining that ideal textural contrast.
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