Philly Cheesesteak Garlic Bread (Print)
Thinly sliced ribeye with sautéed peppers and melted provolone atop toasted garlic-buttered bread.
# What You Need:
→ Meats
01 - 9 oz thinly sliced ribeye steak, or sirloin
→ 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 (optional, for garnish)
→ Bread
07 - 1 large baguette or 2 medium sub rolls, sliced lengthwise
→ Cheese
08 - 7 oz provolone cheese, sliced (or mozzarella)
→ Butter & Seasoning
09 - 1/3 cup unsalted butter, softened
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon salt, divided
12 - 1/4 teaspoon black pepper
13 - 1 tablespoon olive oil
# How to Make:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Add the sliced onions and bell peppers with a pinch of salt. Cook for 5-6 minutes until softened. Stir in the minced garlic and cook for 1 additional minute. Transfer the vegetables to a plate and set aside.
03 - Add the sliced steak to the same skillet. Season with the remaining salt and black pepper. Sear for 1-2 minutes per side until just cooked through. Remove from heat and set aside.
04 - In a small bowl, combine the softened butter with garlic powder. Spread the garlic butter mixture evenly over the cut sides of the baguette.
05 - Place the buttered bread cut side up on the prepared baking tray. Bake for 3-4 minutes until golden and toasted.
06 - Layer the sautéed vegetables and cooked steak evenly over the toasted garlic bread. Top generously with provolone cheese slices.
07 - Return the assembled bread to the oven and bake for 6-8 minutes until the cheese is fully melted and bubbly.
08 - Garnish with chopped fresh parsley if desired. Slice into portions and serve immediately.
# Expert Advice:
01 -
- It combines two irresistible comfort foods into one handheld masterpiece that disappears faster than anything else on the table.
- The garlic butter soaks into the bread while it toasts, creating a golden crust that holds up beautifully under the weight of steak and melted cheese.
02 -
- Freezing the ribeye for half an hour before slicing is the single trick that takes this from chewy to tender, because firm meat yields clean, thin cuts.
- Do not skip the pre toast step for the bread, because raw buttery dough under heavy toppings will leave you with a soggy, sad bottom.
03 -
- Use the residual heat from cooking the vegetables to sear the steak without adding more oil, because those caramelized bits left in the pan are concentrated flavor you want on the meat.
- Slightly overlap the provolone slices so every single bite gets cheese, because a bare patch of bread in the middle of this sandwich is a tragedy.