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:

1 large French baguette or Italian loaf, halved lengthwise
4 tbsp unsalted butter, softened
2 cloves garlic, minced
1 tbsp chopped fresh parsley (or 1 tsp dried)
Pinch of salt

For the Cheesesteak Topping:

1 lb ribeye steak or sirloin, thinly sliced (freeze for 30 min to make slicing easier)
1 tbsp olive oil
1 green bell pepper, thinly sliced
1 small yellow onion, thinly sliced
Salt and pepper, to taste
6-8 slices provolone cheese (or mozzarella for a meltier version)

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with foil or parchment paper.
Make the garlic bread base:
- Mix softened butter with minced garlic, parsley, and a pinch of salt.
- Spread evenly over both cut sides of the bread.
- Bake for 5–7 minutes, until slightly crispy. Set aside.
Cook the steak and veggies:
- In a large skillet, heat olive oil over medium-high heat.
- Add sliced onions and bell peppers; cook until soft and slightly caramelized, about 5–7 minutes.
- Push veggies to the side and add sliced steak. Cook until browned, 2–3 minutes. Mix everything together and season with salt and pepper.
Assemble the bread:
- Evenly spread the steak and veggie mixture over each half of the garlic bread.
- Top with provolone slices, slightly overlapping.
Bake until melty:
- Return to the oven and bake for another 8–10 minutes, or until the cheese is fully melted and bubbly.
Serve:
- Let cool slightly, then slice into pieces. Serve hot!

Notes

Want it spicier? Add sliced jalapeños or red pepper flakes.
You can prep the steak mixture ahead of time and assemble right before baking.
For a shortcut, use deli roast beef sautéed with the veggies.