Description
This Philly Cheesesteak Cheesy Bread recipe combines tender, thinly sliced ribeye steak with caramelized onions and sautéed bell peppers layered on French bread, topped with a creamy horseradish mayonnaise and melted provolone cheese. Perfect as a flavorful appetizer or main dish, this easy-to-make baked cheesy bread brings classic Philly cheesesteak flavors in a delightful handheld form.
Ingredients
Scale
Protein and Vegetables
- 1 ¼ pounds boneless ribeye steak, thinly sliced
- 1 large white onion, thinly sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
Dairy and Bread
- ½ cup unsalted butter, divided
- 10 ounces shredded provolone cheese
- 1 loaf French bread (not baguette), cut in half lengthwise
Condiments and Seasonings
- Kosher salt, to taste
- Ground black pepper, to taste
- 2 tablespoons Worcestershire sauce
- 4 tablespoons mayonnaise
- 1 teaspoon horseradish sauce
- Freshly chopped parsley, for garnish
Instructions
- Cook the steak: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the thinly sliced ribeye steak, season with salt and pepper, and cook until browned. Add Worcestershire sauce and continue cooking until the liquid reduces. Remove the steak from the skillet and set aside.
- Caramelize the onions: In the same skillet, melt 1 tablespoon of butter over medium-low heat. Add the thinly sliced onions and cook slowly, stirring occasionally until caramelized and golden brown. Remove the onions and set aside with the steak.
- Sauté the bell peppers: Wipe the skillet clean and melt the remaining butter. Add the sliced green and red bell peppers, season with salt and pepper, and cook until softened but still slightly crisp. Remove from heat.
- Prepare the bread base: In a small bowl, mix together mayonnaise and horseradish sauce, seasoning with salt to taste. Spread this mixture evenly on the cut sides of the French bread halves. Then layer the cooked steak, caramelized onions, and sautéed peppers on top.
- Add cheese and bake: Top the assembled layers with shredded provolone cheese. Place the prepared bread halves on the lined baking sheet and bake in the preheated oven for 15 minutes, or until the cheese is fully melted and bubbly.
- Garnish and serve: Once baked, remove from the oven and sprinkle freshly chopped parsley on top. Slice the cheesy bread into 2-inch pieces and serve warm.
Notes
- For best results, use a high-quality ribeye steak and ensure it is sliced very thin to mimic authentic Philly cheesesteak texture.
- Caramelizing onions properly adds a sweet depth of flavor; don’t rush this step.
- You can customize the cheese to your preference; provolone is traditional, but mozzarella or American cheese can work.
- This dish is best served fresh and warm but can be reheated in the oven to maintain crispiness.
- For a spicier kick, consider adding sliced jalapeños or hot sauce to the mayonnaise spread.
