Cheesesteak Stuffed Garlic Loaf

Cheesesteak-Stuffed Garlic Loaf brings together tender steak, gooey provolone, and sweet garlic in a crackly loaf of French bread. This recipe is a real crowd-pleaser—ideal for family movie marathons and impromptu hangouts with friends. The smell alone makes everyone gather in the kitchen while it bakes. Honestly, I love how it turns a handful of simple things into something that tastes like such a treat.

I made this for my kids during a last-minute game night, and even my picky eater went back for seconds. Now anytime we buy a French loaf, they hope this is what’s coming out of the oven.

Ingredients

• French bread loaf: Plush inside and crispy out, choose one with a nice golden crust
• Thinly sliced flank steak: Cooks quickly and stays tender, aim for fresh quality cuts
• Provolone cheese: Creamy and melty, try to shred it yourself for best texture
• Fresh garlic: Adds aroma and depth, pick firm cloves with smooth skin
• Mixed bell peppers: Bring sweetness and color, go for bright and glossy varieties
• Sweet onions: Offer mild flavor and softness, choose ones that feel heavy for their size
• Olive oil: Helps veggies caramelize and lets flavors shine, cold-pressed is a plus
• Salt and pepper: Heighten every taste, use sea salt and freshly cracked pepper when possible

Instructions

Prepare the Oven:

Set your oven to four hundred degrees Fahrenheit or two hundred Celsius so it is perfectly hot by the time your loaf is ready to bake

Cook the Veggies:

Warm olive oil in a large skillet on medium heat. Add sliced onions and bell peppers, sprinkle a little salt. Let them cook while stirring every few minutes for five to seven minutes until softened and lightly golden

Brown the Steak:

Push the veggies to one side of the pan. Add the thinly sliced flank steak, spread it out in an even layer. Season generously with salt and pepper. Cook undisturbed for two minutes, then stir and keep cooking just until browned for a total of three to five minutes

Hollow the Bread:

While meat and veggies cool slightly, slice your French bread lengthwise. Gently pull out some of the soft inside, leave about half an inch of bread shell so the loaf can hold the filling. Do not throw away those bread pieces, they make great homemade breadcrumbs

Stuff the Loaf:

Mix your steak and veggies together in a big bowl. Stir in shredded provolone and minced garlic so everything is evenly coated. Pile the filling into your bread halves, pack it in well and push to fill up every corner

Bake to Perfection:

Place stuffed loaves on a parchment-lined baking sheet. Bake for fifteen to twenty minutes. The outside should turn deeply golden and crisp while the cheese inside melts and mingles with the garlicky steak

Melty provolone is always my favorite part. Those creamy ribbons pull out with every bite and make it feel extra decadent. One time my brother tried to sneak in extra cheese and it basically became a cheesesteak fondue loaf. We still laugh about that meal.

Storage Tips

Wrap leftovers tightly in foil and stash in the fridge for up to two days. Reheat in a toaster oven to revive crispy bread. Avoid microwaving if you can as it softens the crust too much.

Ingredient Substitutions

Swap flank steak for thinly sliced sirloin or even rotisserie chicken. Use mozzarella or sharp cheddar if provolone is not handy. Roasted mushrooms or zucchini work great if you want a meatless version.

Serving Suggestions

Slice into thick pieces to serve with a crisp green salad. Serve warm alongside marinara for dipping. Cut into smaller bites for appetizer platters at parties.

Cultural and Historical Context

Inspired by Philly cheesesteaks but with a more homey handheld twist. French bread adds classic crunch instead of a hoagie roll. Garlic and veggies give it a flavor boost that feels somewhere between Italian and American comfort food.

Seasonal Adaptations

Try adding roasted tomatoes in summer. Mix in sautéed spinach in the colder months. Use pepper jack cheese for extra warmth in winter.

This loaf is such a perfect blend of comfort food and shareable fun. Serve it up warm and watch it disappear fast!

Common Recipe Questions

→ Can I use a different cheese instead of provolone?

Yes, feel free to substitute provolone with mozzarella or Swiss for a different flavor and melt.

→ What cut of steak works best?

Thinly sliced flank steak is classic for tenderness, but sirloin or ribeye can be flavorful alternatives.

→ How do I prevent the loaf from getting soggy?

Sauté the vegetables until most liquid evaporates and avoid overfilling to keep the loaf crisp.

→ Can I prepare this in advance?

Assemble the loaf and refrigerate, then bake just before serving for best freshness and texture.

→ Are there vegetarian filling options?

Yes, substitute steak with sautéed mushrooms or plant-based crumbles for similar savoriness.