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Philly Cheesesteak—Stuffed Garlic Bread Loaf makes an irresistible centerpiece for both casual gatherings and quiet nights in. Imagine hearty steak and melty cheese stuffed inside crisp garlicky bread, all baked together until bubbly and golden. This recipe brings together the best parts of a Philly cheesesteak and garlic bread in one unforgettable bite.
The first time I made this loaf was for a movie night with friends. That batch vanished in minutes and ever since it has become my go—to when I want to surprise with something extra special but easy.
Ingredients
- Large French or Italian bread loaf: A sturdy base ensures the loaf holds up to all the fillings, select one with a good chewy crust
- Thinly sliced ribeye steak or deli roast beef: The star of the dish, look for fresh marbled steak or high—quality deli beef for convenience
- Medium onion: Sliced for natural sweetness and depth, choose ones with tight papery skins
- Green bell pepper: Sliced to bring color and crunch, go for firm glossy peppers
- Red bell pepper: For more color and a hit of sweetness, avoid wrinkled skins
- Olive oil or butter: To sauté and add richness, use extra virgin olive oil or high—quality butter
- Fresh garlic, minced: Gives the whole loaf a mouthwatering aroma, use firm even cloves
- Worcestershire sauce: Brings umami and a subtly tangy note, opt for a brand with no additives
- Salt and black pepper: To balance flavors, use freshly ground black pepper and sea salt if possible
- Shredded provolone cheese: Melts beautifully for that classic cheesesteak taste, buy from the deli counter for quality
- Shredded cheddar (optional): For extra tang and richness, sharp cheddar works best
- Melted butter: Coats the loaf inside and out for golden flavor, use unsalted butter for best control
- Fresh parsley: Adds color and a fresh finish, choose bright green leaves
Instructions
- Prepare the Bread:
- Slice off the top of your bread loaf lengthwise. Hollow out the center carefully while leaving about one inch of bread all around to create a sturdy shell. Set aside the bread insides for homemade croutons or breadcrumbs.
- Cook the Vegetables:
- Heat olive oil or butter in a large skillet over medium high heat. Add the sliced onions and both bell peppers. Sauté them together for five to seven minutes, stirring occasionally, until the veggies are soft and just caramelized. This slowly brings out their sweetness and layers the flavor.
- Add Garlic:
- Once the vegetables are softened, sprinkle in the minced garlic. Stir for about a minute until fragrant, being careful not to burn it. This step infuses the whole mix with savory undertones.
- Cook the Steak:
- Add your thinly sliced ribeye steak to the skillet. Season right away with salt, black pepper and Worcestershire sauce. Cook just until the meat is browned and cooked through which only takes a couple minutes. Stir so everything combines well and the steak stays tender.
- Assemble the Loaf:
- Brush the inside of your hollowed bread generously with melted butter. This prevents sogginess and gives irresistible flavor. Sprinkle half the shredded cheese in the bottom to start the melty foundation.
- Stuff the Filling:
- Spoon the hot steak and pepper mixture evenly into the loaf. Gently press it down so it fills all the gaps. Layer on the rest of the cheese so every bite turns out gooey and rich.
- Bake the Stuffed Loaf:
- Transfer the stuffed loaf to a baking sheet. Bake in a preheated 375 degree oven for about twelve to fifteen minutes, until the cheese is fully melted and bubbly. If you love crispy tops, switch on the broiler and toast for one or two minutes, keeping a close watch.
- Finish and Serve:
- Brush extra melted butter over the warm loaf edges and sprinkle with fresh parsley. Let it cool briefly, then slice into thick pieces so everyone gets steak, cheese and crust in each bite.
My favorite ingredient here is the provolone cheese because it melts so smoothly and ties everything together. My family always requests extra cheese on top and we love sharing this during Sunday game days.
Storage Tips
Wrap leftover slices tightly in foil and store in the refrigerator for up to two days. To reheat place slices in the oven at three hundred fifty degrees until warmed and cheese is gooey again. Avoid microwaving as the bread can turn chewy or soggy.
Ingredient Substitutions
Try using mozzarella or even fontina cheese for a slightly different melt. If ribeye is not available substitute with top sirloin or your favorite deli roast beef sliced thin. For a vegetarian twist use sautéed mushrooms and spinach in place of steak.
Serving Suggestions
Serve these slices with a light green salad for balance or set out a bowl of spicy pickles on the side. For extra flavor drizzle hot sauce or add sliced pickled jalapeños to each portion. This loaf stands out as an appetizer or the heart of a casual dinner.
Cultural and Historical Context
Philly cheesesteak has deep roots in Philadelphia and is famous for its thinly sliced beef, melted cheese and onions in a soft roll. By stuffing everything into garlic bread this dish pays homage to Italian American comfort food and brings both staples together in a new party friendly format.
Seasonal Adaptations
Add roasted mushrooms or sautéed spinach in the fall for more earthiness. Swap cheddar for pepper jack for a summertime spicy kick. Use colorful heirloom bell peppers in late summer to brighten up the dish.
Success Stories
My neighbor made this loaf for her child’s birthday party and it was the first thing gone from the snack table. I have tried swapping in mushrooms for a vegetarian friend and it was still a total hit. The best compliments come when people cannot stop going back for seconds.
Freezer Meal Conversion
To make ahead cool the stuffed unbaked loaf after assembly, wrap tightly in foil and freeze. When ready to serve, thaw overnight in the fridge and bake directly from cold adding an extra ten minutes. This method works well for busy weeks or when prepping for parties.
This loaf is always met with excitement and empty plates. Enjoy the rich flavors and fun of sharing with your table.
Common Recipe Questions
- → Can I use a different cut of beef?
Yes, thinly sliced sirloin or deli roast beef works well as a substitute for ribeye. Just ensure the meat is tender and easy to bite through.
- → What cheese is best for this loaf?
Provolone offers classic flavor and smooth melting. Mozzarella is a mild alternative, and cheddar can add extra sharpness if desired.
- → Can I add more vegetables?
Absolutely! Mushrooms, jalapeños, or extra bell peppers can be included for added flavor or a touch of spice.
- → How do I prevent the loaf from getting soggy?
Brush the inside with melted butter and avoid overfilling with very moist ingredients. Bake until the crust is golden and cheese bubbly.
- → Can I make this in advance?
For best results, serve fresh. If needed, prepare the filling ahead and assemble before baking to maintain texture and flavor.