Description
A delicious fusion dish combining the savory flavors of a Philly cheesesteak with the satisfying crunch of garlic bread, topped with sautéed peppers, onions, melted provolone and mozzarella, and a sprinkle of Parmesan and Italian seasoning.
Ingredients
Scale
Vegetables and Meat
- 1 Tbsp olive oil (divided)
- 1 red bell pepper (thinly sliced)
- 1 green bell pepper (thinly sliced)
- 1 large yellow onion (thinly sliced)
- 2 tsp minced garlic
- 16 oz. shaved steak (or thinly sliced ribeye steak)
Seasonings and Bread
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp smoked paprika
- 1 loaf French bread
- 3 Tbsp unsalted butter (melted)
- 1 tsp minced garlic
- ¼ cup grated Parmesan cheese
- 1 tsp Italian seasonings
Cheeses and Garnish
- 8 slices provolone cheese
- 1 cup mozzarella cheese (shredded)
- ¼ cup chopped Italian parsley
Instructions
- Prepare the Vegetables: Heat half of the olive oil in a large skillet over medium heat. Add the thinly sliced red bell pepper, green bell pepper, and yellow onion. Sauté until softened and slightly caramelized, about 8 to 10 minutes. Add 2 tsp minced garlic near the end and cook for an additional minute until fragrant.
- Cook the Steak: Push the sautéed vegetables to one side of the skillet and add the remaining olive oil. Add the shaved steak to the skillet and season with kosher salt, black pepper, dried oregano, and smoked paprika. Cook until the steak is browned and cooked through, about 5 to 7 minutes, stirring occasionally to prevent sticking.
- Preheat the Oven: While the steak and vegetables cook, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Prepare the Bread: Slice the French bread loaf lengthwise in half. Mix the melted butter with 1 tsp minced garlic, then brush the garlic butter mixture evenly over both cut sides of the bread. Sprinkle the grated Parmesan cheese and Italian seasonings over the buttered bread halves.
- Assemble the Cheesesteak Bread: Evenly distribute the cooked steak and sautéed vegetables over the bottom half of the prepared bread. Layer 8 slices of provolone cheese over the steak and vegetables, then sprinkle the shredded mozzarella cheese on top.
- Bake the Bread: Place the assembled bread halves on a baking sheet and bake in the preheated oven for 12 to 15 minutes, or until the cheese is fully melted and bubbly and the bread edges are slightly toasted.
- Garnish and Serve: Remove the bread from the oven and sprinkle chopped Italian parsley over the top for freshness and color. Slice into 8 servings and serve warm.
Notes
- Use thinly sliced ribeye steak for a more authentic Philly cheesesteak flavor.
- If you prefer a spicier kick, add some crushed red pepper flakes in the seasoning step.
- Fresh Italian parsley adds a bright, fresh finish but can be omitted or replaced with basil or oregano.
- For a lower fat version, substitute butter with olive oil for the bread topping.
- Leftovers can be stored in the refrigerator and reheated in an oven or air fryer to retain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 416 kcal
- Sugar: 3 g
- Sodium: 885 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 74 mg
