Cheesy Philly Cheesesteak Bread
Melty cheese, strips of juicy steak, with sautéed peppers and onions, toasted on top of crusty French bread, this Cheesy Philly Cheesesteak Bread is a cross between a Philly Cheesesteak and a French bread pizza. It’s quick. It’s easy. It’s oh so delicious.
Perfect for game day and snacking
I’m making this Cheesy Philly Cheesesteak Bread for my boys for the March Madness finals this weekend. It’s perfect for game day, snacking, or even dinner. I had it three days in a row for dinner this week – it’s that good!
Cheesy Philly Cheesesteak Bread is so delicious!
This Cheesy Philly Cheesesteak Bread is fantastic. It’s so full of flavor. I’ve used three cheeses here for a burst of cheesy goodness– provolone, cheddar, and white cheddar. Strips of steak are sautéed in a very hot skillet to get some crispy brown edges while still staying juicy. Sautéed bell peppers and onions are added for their incredible flavor. The loaded breads are then toasted in the oven to melt the cheese and crisp up the bottom. They come out crispy and wonderful with all that hot, molten cheese.
Quick and easy to make
This Cheesy Philly Cheesesteak Bread is so quick and easy to make. You can whip this up in less 20 minutes – including the time it takes to slice the onions and peppers. It can be assembled ahead of time and heated in the oven just before serving, which is perfect for entertaining or evening games. (Like this coming Monday night’s championship game!).
Make ahead of time
You can assemble it the night before, and just pop it in the oven before the game. No need to come home from work and mess around in the kitchen. Speaking of which, it makes an excellent make-ahead dinner.
The unbaked breads can be frozen and popped into the oven whenever the munchies strike. This is a huge plus for my kids. They’re forever opening the fridge and complaining there’s nothing to eat. They can also be frozen after baking and reheated in the microwave. I make a big batch to keep in the fridge for a few days. They’re excellent reheated for lunch (or breakfast).
How to make Cheesy Philly Cheesesteak Bread
Bell peppers and onions are sliced and sautéed in a little oil until they are the desired softness. I like mine with a bit of firmness. If you like them completely softened, just sauté them a little longer. I’ve used red bell peppers and red onions here, but you can use any color bell pepper or onions.
In a really hot skillet, I like to use my cast iron pan, sear the meat until it’s nicely browned on one side then flip over and let cook just until the meat is almost done. This will be done pretty fast if your pan is hot enough. You don’t want to cook it so slow that it doesn’t brown or overcooks. Don’t overcrowd the pan or it won’t brown. I do mine in two batches.
A French baguette is sliced in half lengthwise, then in half crosswise so it fits in the pan. You can use other types of bread to make this Cheesy Philly Cheesesteak Bread. Just pick one that is not too thick. I usually use French bread or ciabatta. You can pull out some of the inside of the bread to make a little nest to hold the toppings, especially if your bread is thicker. You can also just press down the insides of the bread, as I have done in the photos.
I like to spread a little mayo on the bread before filling it, but if you hate mayo, you can skip it. I find it makes the filling more luscious and moist.
Layer some provolone cheese on top of the bread, then the peppers and onions, and then the steak. I’ve topped mine with a mix of cheddar and white cheddar cheeses because they give fantastic flavor. If you prefer, you can just use more provolone or any other cheese that melts well. I buy a block of cheddar cheese and grate it myself. Sometimes I have trouble melting pre-shredded cheeses because they have an anti-caking agent on them.
After your bread is all topped, heat it on the top rack of a hot oven (400F) for a few minutes until the cheese is nicely melted. You can serve them whole or cut up into appetizer-sized pieces.
Cheesy Philly Cheesesteak Bread
- 1 French baguette see note *
- 2 tablespoons vegetable oil like canola or sunflower
- 2 bell peppers sliced
- 2 onions sliced
- 1 lb (500g) sirloin steak, sliced thin (more if you like it meaty)
- Salt and pepper to taste
- Mayonnaise optional
- 8 slices provolone cheese or as necessary to fit your bread
- 10 ounces (283g) shredded cheddar cheese see note *
- Heat oven to 400F and place rack in top third of oven.
- Heat oil in a big skillet or cast iron pan.
- Sauté bell peppers and onions until they are the desired softness. Remove from pan.
- Heat the skillet over high heat until it is very hot.
- Add the steak and sear until it’s nicely browned on one side, then flip over and let cook just until the meat is almost done. This will be done pretty fast if your pan is hot enough. You don’t want to cook it so slow that it doesn’t brown or overcooks. Don’t overcrowd the pan or it won’t brown. I do mine in two batches.
- Slice the baguette in half lengthwise, then in half crosswise so it fits in the baking pan. You can pull out some of the inside of the bread to make a little nest to hold the toppings, especially if your bread is thicker. You can also just press down the insides of the bread, as I have done in the photos.
- Spread a little mayo on the bread, if using.
- Layer the provolone cheese on top of the bread, then the peppers and onions, then the steak, then the cheddar cheese.
- Heat the bread on a baking sheet on the top rack of a hot oven for a few minutes until the cheese is nicely melted.
- Serve whole or cut up into appetizer-sized pieces.
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