Description
This Philly Cheesesteak Cheesy Bread recipe combines tender, thinly sliced ribeye steak with caramelized onions, sautéed bell peppers, and gooey provolone cheese, all layered on a crusty French bread loaf. Finished with a tangy horseradish mayo spread and baked to perfection, this dish makes a savory and satisfying appetizer or main course perfect for gatherings and casual meals.
Ingredients
Scale
Steak and Vegetables
- ½ cup unsalted butter, divided
- 1 ¼ pounds boneless ribeye steak, thinly sliced
- Kosher salt, to taste
- Ground black pepper, to taste
- 2 tablespoons Worcestershire sauce
- 1 large white onion, thinly sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
Bread and Spread
- 4 tablespoons mayonnaise
- 1 teaspoon horseradish sauce
- 1 loaf French bread (not baguette), cut in half lengthwise
- 10 ounces shredded provolone cheese
Garnish
- Freshly chopped parsley, for garnish
Instructions
- Preheat and Cook Steak: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the thinly sliced ribeye steak, season with kosher salt and ground black pepper, and cook until the steak is browned on all sides. Pour in Worcestershire sauce and continue cooking until the liquid reduces and the steak is coated and flavorful. Remove the steak from the skillet and set aside.
- Caramelize Onions: In the same skillet, melt 1 tablespoon of butter over medium-low heat. Add the thinly sliced white onions and cook slowly, stirring occasionally, until the onions turn golden brown and caramelized. This process should deepen their sweetness and flavor. Once done, remove the onions from the skillet and set aside with the steak.
- Sauté Peppers: Wipe the skillet clean to remove any remaining bits. Melt the remaining butter in the skillet over medium heat, then add the sliced green and red bell peppers. Cook until softened and tender, seasoning with salt and pepper to enhance their natural flavors. Remove from heat once softened.
- Prepare the Spread and Assemble: In a small bowl, combine the mayonnaise and horseradish sauce, then season the mixture lightly with salt to taste. Spread this horseradish mayo mixture evenly on the cut sides of the French bread halves. Layer the cooked steak evenly on both halves, followed by the caramelized onions and sautéed peppers. Generously top with shredded provolone cheese to cover the layers.
- Bake the Cheesy Bread: Place the assembled bread halves on the prepared baking sheet. Bake in the preheated 350°F (175°C) oven for about 15 minutes, or until the provolone cheese is fully melted, bubbly, and slightly golden on top.
- Serve: Remove from the oven and garnish the cheesy bread with freshly chopped parsley. Slice into 2-inch pieces and serve warm for best flavor and texture.
Notes
- Use ribeye steak for the best marbling and tenderness, but sirloin can be substituted if preferred.
- Make sure to slice the steak thinly against the grain for optimal tenderness.
- Caramelizing onions properly adds essential sweetness and depth to the sandwich.
- Adjust horseradish quantity in the mayo spread to suit your spice preference.
- French bread is ideal for its firm crust and soft interior; avoid using baguette as it is too narrow.
- For a vegetarian version, omit steak and substitute with sautéed mushrooms or a plant-based protein.
- Leftovers can be reheated in the oven to maintain crispness and melted cheese.
