Philly Cheesesteak Garlic Bread
Seared steak, peppers, and onions piled on a garlic buttered Italian loaf and baked under melted provolone.
Equipment
- Large skillet
- Baking sheet
- Serrated knife
- Pastry brush
Ingredients
Main Ingredients
- 1 Italian bread loaf about 16 ounces, split lengthwise
- 1 lb flank steak thinly sliced against the grain
- 8 oz provolone cheese sliced
- 1 large yellow onion thinly sliced
- 1 large green bell pepper thinly sliced
- 4 cloves garlic minced
- 2 tbsp olive oil
- 3 tbsp unsalted butter melted
- ½ tsp garlic powder
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Toast the loaf. Heat the oven to 400 degrees F, brush the split loaf with the garlic butter, and toast on a baking sheet for 3 to 4 minutes.
- Cook the vegetables. Saute the onion and bell pepper in olive oil over medium heat for 5 to 6 minutes, then stir in the garlic for 30 seconds.
- Sear the beef. Add the steak with the salt and pepper over medium high heat and cook 3 to 4 minutes until browned.
- Top and bake. Pile the filling on the bread, cover with provolone, and bake 10 to 12 minutes until bubbly.
- Rest and slice. Sprinkle with parsley, rest for 3 minutes, and cut into 8 slices.
Notes
Substitutions: Use mozzarella for a milder cheese or sliced mushrooms in place of the steak.
Tips: Slice the steak thin against the grain and sear it in a single layer so it browns.
Storage: Refrigerate leftovers for up to 3 days and reheat in an oven set to 350 degrees F until the center reaches 165 degrees F.