Why You’ll Love This Recipe
Philly Cheesesteak Garlic Bread is a bold and indulgent twist on two comfort food favorites. It combines tender, juicy steak, sautéed onions and peppers, and gooey melted cheese all piled high on a crispy, buttery garlic bread base. Perfect as a game-day snack, party appetizer, or easy weeknight dinner—this loaded bread is pure cheesy, garlicky bliss.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
French or Italian bread (halved lengthwise)thinly sliced ribeye or sirloin steakonion (sliced)bell pepper (sliced)garlic cloves (minced)unsalted buttermayonnaise (optional)provolone or mozzarella cheeseolive oilsalt and black pepperparsley (for garnish)
directions
Preheat oven to 400°F (200°C). Line a baking sheet with foil.
In a skillet, heat olive oil over medium-high heat. Add onions and peppers, cooking until soft and slightly caramelized. Remove and set aside.
In the same skillet, add more oil if needed and cook sliced steak until browned. Season with salt and pepper.
Stir in minced garlic and cook for 1 more minute. Combine cooked steak with the onions and peppers.
In a small bowl, mix softened butter with minced garlic. Spread onto each bread half. Toast in the oven for 5–7 minutes until lightly golden.
Spread a thin layer of mayo on the toasted garlic bread (optional for extra richness).
Top with the steak mixture, then layer with provolone or mozzarella cheese.
Return to oven and bake for 10–12 minutes, until cheese is melted and bubbly.
Garnish with fresh parsley and slice into servings.
Servings and timing
This recipe serves 4–6 people.Preparation time: 15 minutesCooking time: 20 minutesTotal time: 35 minutes
Variations
Use mushrooms for a vegetarian version.
Add jalapeños for a spicy kick.
Try cheddar or pepper jack cheese for a different flavor.
Use hoagie rolls instead of French bread for mini servings.
storage/reheating
Store leftovers wrapped in foil in the fridge for up to 3 days.Reheat in the oven at 350°F for 10–15 minutes or in the air fryer until warmed and crispy.Not recommended for microwaving, as the bread may become soggy.
FAQs
What’s the best steak to use?
Thinly sliced ribeye is classic, but sirloin or shaved beef works too.
Can I make it ahead?
You can prep the steak mixture and garlic butter ahead of time. Assemble and bake just before serving.
Do I have to use mayo?
No, it’s optional—adds creaminess but not required.
Can I make it vegetarian?
Yes, use sautéed mushrooms, onions, and peppers with cheese.
What can I serve with it?
Great with fries, a green salad, or a side of coleslaw.
Is it freezer-friendly?
Best enjoyed fresh, but the steak mixture can be frozen separately and used later.
Can I use store-bought garlic bread?
Yes, just reduce the initial toasting time as it’s already seasoned.
How do I keep the bread crispy?
Toast the garlic bread before topping and avoid overloading with sauce.
What cheese melts best?
Provolone, mozzarella, or a mix of both give the best gooey texture.
Can I double the recipe?
Absolutely—just use a second loaf and adjust baking time if needed.
Conclusion
Philly Cheesesteak Garlic Bread is the ultimate mashup of meaty, cheesy, and garlicky goodness. Easy to assemble and bursting with flavor, it’s sure to steal the show at any gathering. Whether you’re feeding a crowd or treating yourself, this recipe brings big flavor with minimal fuss.
Print
Philly Cheesesteak Garlic Bread
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6–8 servings
- Category: Dinner ideas
- Method: Baking
- Cuisine: American
Description
This Philly Cheesesteak Garlic Bread is a loaded twist on classic garlic bread, piled high with seasoned steak, sautéed peppers and onions, and gooey melted cheese. It’s crispy, cheesy, and packed with flavor – perfect as a meal or crowd-pleasing appetizer!
Ingredients
For the Garlic Bread Base:
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1 large French baguette or Italian loaf, halved lengthwise
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4 tbsp unsalted butter, softened
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2 cloves garlic, minced
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1 tbsp chopped fresh parsley (or 1 tsp dried)
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Pinch of salt
For the Cheesesteak Topping:
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1 lb ribeye steak or sirloin, thinly sliced (freeze for 30 min to make slicing easier)
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1 tbsp olive oil
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1 green bell pepper, thinly sliced
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1 small yellow onion, thinly sliced
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Salt and pepper, to taste
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6-8 slices provolone cheese (or mozzarella for a meltier version)
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with foil or parchment paper.
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Make the garlic bread base:
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Mix softened butter with minced garlic, parsley, and a pinch of salt.
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Spread evenly over both cut sides of the bread.
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Bake for 5–7 minutes, until slightly crispy. Set aside.
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Cook the steak and veggies:
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In a large skillet, heat olive oil over medium-high heat.
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Add sliced onions and bell peppers; cook until soft and slightly caramelized, about 5–7 minutes.
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Push veggies to the side and add sliced steak. Cook until browned, 2–3 minutes. Mix everything together and season with salt and pepper.
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Assemble the bread:
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Evenly spread the steak and veggie mixture over each half of the garlic bread.
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Top with provolone slices, slightly overlapping.
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Bake until melty:
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Return to the oven and bake for another 8–10 minutes, or until the cheese is fully melted and bubbly.
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Serve:
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Let cool slightly, then slice into pieces. Serve hot!
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Notes
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Want it spicier? Add sliced jalapeños or red pepper flakes.
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You can prep the steak mixture ahead of time and assemble right before baking.
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For a shortcut, use deli roast beef sautéed with the veggies.
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