Philly Cheesesteak Garlic Bread (Printable)

Seared ribeye and sautéed peppers on garlic-buttered bread, topped with melted provolone for a hearty, shareable bake.

# What You'll Need:

→ Meats

01 - 9 oz thinly sliced ribeye steak, or sirloin as substitute

→ Vegetables

02 - 1 medium yellow onion, thinly sliced
03 - 1 green bell pepper, thinly sliced
04 - 1/2 red bell pepper, thinly sliced
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped (for garnish)

→ Bread

07 - 1 large French baguette or 2 medium sub rolls, split lengthwise

→ Cheese

08 - 7 oz provolone cheese, sliced (mozzarella may be substituted)

→ Butter & Seasonings

09 - 1/3 cup unsalted butter, softened
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon kosher salt, divided
12 - 1/4 teaspoon freshly ground black pepper
13 - 1 tablespoon olive oil

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the sliced onions, green and red bell peppers, and a pinch of salt. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized. Stir in the minced garlic and cook for 1 additional minute. Transfer the vegetables to a plate and set aside.
03 - Return the skillet to medium-high heat. Add the thinly sliced ribeye in a single layer, season with the remaining salt and black pepper, and sear for 1 to 2 minutes per side until just cooked through. Remove from heat and set aside with the vegetables.
04 - In a small mixing bowl, combine the softened butter with the garlic powder until evenly blended.
05 - Spread the garlic butter mixture generously over the cut sides of the baguette or sub rolls. Place cut side up on the prepared baking sheet and bake for 3 to 4 minutes until golden and toasted.
06 - Layer the sautéed peppers, onions, and seared steak evenly over the toasted bread. Arrange provolone cheese slices on top, covering the meat and vegetables completely.
07 - Return the assembled bread to the oven and bake for 6 to 8 minutes, until the cheese is fully melted and bubbling. Garnish with chopped fresh parsley if desired. Slice into portions and serve immediately.

# Expert Tips:

01 -
  • It gives you all the satisfaction of a Philly cheesesteak shop run without leaving your kitchen.
  • The garlic butter base turns ordinary bread into something people will fight over.
  • You can prep the components ahead and assemble at the last minute for effortless entertaining.
02 -
  • Freezing the steak briefly before slicing is the single trick that takes this from good to authentic sandwich shop quality.
  • Do not wash the skillet between cooking vegetables and steak because those leftover bits add incredible depth to the meat.
03 -
  • Slice the steak as thin as you possibly manage because thick chewy strips will pull out of the sandwich on your first bite every time.
  • Use block cheese sliced from a deli wedge rather than pre sliced because it melts more evenly and tastes noticeably better.

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