Philly Cheesesteak Cheesy Bread

Sliced ribeye, peppers, caramelized onions, and melty provolone cheese join forces with French bread to make this Philly cheesesteak cheesy bread.

Why this recipe works

Imagine this. Sliced ribeye steak with peppers, onions, and loads of cheese on top of a crispy hunk of golden brown bread toasted together in a warm oven – I give you, Philly cheesesteak cheesy bread. It’s basically an open-faced cheesesteak that’s meant for sharing, if you’re willing.

Clearly, we love the flavors of a good ole Philly cheesesteak around here. So much so that we can’t stop deconstructing it and reassembling it into different variations. From Philly cheesesteak egg rolls to Philly cheesesteak dip and this cheesy bread, I already have a few other things in mind for what’s to come next. Some forces just can’t be stopped.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BREAD – The term French bread might be confusing, as it might imply a baguette. A baguette is too crusty and hard for this recipe. Look for bread at your grocer labeled ‘French Bread.’ It should be about 5 ½ inches x 15 inches long.

CHEESE – It’s always better to buy a block of provolone and grate it yourself, as it will melt better than pre-shredded cheese. If you have trouble finding a block, have your deli counter cut it for you.

VEGGIES – Everyone has their own preferences when it comes to Philly cheesesteak toppings. We chose red and green bell peppers as well as onions to top our cheesy bread with, but you can just as easily add mushrooms or omit ingredients to suit your taste.

How to Make Philly Cheesesteak Cheesy Bread

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350°F and line a large baking sheet with parchment paper.
2. In a large skillet over medium-high heat, fry 2 tablespoons of butter until it begins to foam.
3. Add the steak to the skillet and season with ½ teaspoon salt and ¼ teaspoon pepper. Fry the steak until it is no longer pink.
4. Add 2 tablespoons Worcestershire sauce and continue frying until the liquid has reduced and the meat has browned. Adjust the seasoning if needed by adding more salt and pepper to taste.
5. Transfer the steak to a plate and set aside.
6. Heat 1 tablespoon of butter in the same skillet the steak was cooked in (leaving any leftover fat from the steak). Once the butter begins to foam, add the onions and reduce the heat to medium-low. Cook until the onions are brown and caramelized. This process takes time but gives maximum flavor.
   
   TIP – Be careful not to burn the onions; you want them golden brown in color, not any darker.
   
   
7. Transfer the onions to a bowl and wipe the skillet clean. Add the remaining 1 tablespoon of butter and heat over medium heat until it begins to foam.
8. Add the bell peppers and fry until softened – season with ½ teaspoon salt and ¼ teaspoon pepper.
9. In a small bowl, mix the mayonnaise and horseradish together and add salt to taste. Cut the French bread in half, (lengthwise), and spread the mayonnaise mixture over each half.
10. Place the loaves of bread on the prepared baking sheet and layer them with the steak, onions, and bell peppers.
11. Top the loaves with the grated provolone cheese, place the baking sheet on the oven’s middle rack, and bake for 15 minutes or until the cheese is bubbling and golden.
12. Remove the baking sheet from the oven and place the loaves on a cutting board.
13. Sprinkle with fresh parsley and cut 2-inch slices with a sharp chef’s knife.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Philly cheesesteak cheesy bread has passed for dinner in this house because it’s similar to a pizza in its own magical way. It’s also great for football parties as a game day appetizer.

For a touch of spice, sprinkle the finished cheesy bread with red pepper flakes while still warm. You can easily prep all of the ingredients a day in advance to save some time the day of if you plan on making it for a party. Just assemble the prepped ingredients, bake, and chow down. Enjoy!

More Cheesesteak Recipes

• Philly Cheesesteak Sliders
• Chicken Philly Cheesesteak
• Philly Cheesesteak Casserole
• Philly Cheesesteak Stuffed Peppers

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Philly Cheesesteak Cheesy Bread

A fun twist between pizza bread and a classic sandwich creates this Philly cheesecake cheesy bread topped with sliced ribeye, peppers, and caramelized onions.

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IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Appetizer, Dinner

Cuisine: American

Servings: 14 servings

40 minutes mins

Calories: 329

Author: Amanda Davis

Ingredients

• ▢ ½ cup unsalted butter divided
• ▢ 1 ¼ pounds boneless ribeye steak thinly sliced
• ▢ Kosher salt to taste
• ▢ ground black pepper to taste
• ▢ 2 Tablespoons Worcestershire sauce
• ▢ 1 large white onion cut lengthwise and sliced into ¼-inch thick slices
• ▢ 1 green bell pepper sliced
• ▢ 1 red bell pepper sliced
• ▢ 4 Tablespoons mayonnaise
• ▢ 1 teaspoon horseradish sauce
• ▢ 1 loaf French bread cut in half lengthwise
• ▢ 10 ounces shredded provolone cheese
• ▢ freshly chopped parsley for garnish

Things You’ll Need

• ▢
  Baking sheet
• ▢
  Large skillet

Before You Begin

• It’s always better to buy a block of provolone and grate it yourself, as it will melt better than pre-shredded cheese. If you have trouble finding a block, have your deli counter cut it for you.
• The term French bread might be confusing, as it might imply a baguette. A baguette is too crusty and hard for this recipe. Look for bread at your grocer labeled ‘French Bread.’ It should be about 5 ½ inches x 15 inches long.
• Try to cut the onions uniformly so they cook evenly (thinner slices cook faster and may burn before the others are done).
• If you don’t have horseradish, you can substitute an equal amount of yellow mustard or Dijon and add that to the mayonnaise.

Instructions

• Preheat oven to 350°F and line a large baking sheet with parchment paper.
• In a large skillet over medium-high heat, fry 2 tablespoons of butter until it begins to foam.
• Add the steak to the skillet and season with ½ teaspoon salt and ¼ teaspoon pepper. Fry the steak until it is no longer pink.
• Add 2 tablespoons Worcestershire sauce and continue frying until the liquid has reduced and the meat has browned. Adjust the seasoning if needed by adding more salt and pepper to taste.
• Transfer the steak to a plate and set aside.
• Heat 1 tablespoon of butter in the same skillet the steak was cooked in (leaving any leftover fat from the steak). Once the butter begins to foam, add the onions and reduce the heat to medium-low. Cook until the onions are brown and caramelized. This process takes time but gives maximum flavor.

  TIP – Be careful not to burn the onions; you want them golden brown in color, not any darker.
• Transfer the onions to a bowl and wipe the skillet clean. Add the remaining 1 tablespoon of butter and heat over medium heat until it begins to foam.
• Add the bell peppers and fry until softened – season with ½ teaspoon salt and ¼ teaspoon pepper.
• In a small bowl, mix the mayonnaise and horseradish together and add salt to taste. Cut the French bread in half, (lengthwise), and spread the mayonnaise mixture over each half.
• Place the loaves of bread on the prepared baking sheet and layer them with the steak, onions, and bell peppers.
• Top the loaves with the grated provolone cheese, place the baking sheet on the oven’s middle rack, and bake for 15 minutes or until the cheese is bubbling and golden.
• Remove the baking sheet from the oven and place the loaves on a cutting board.
• Sprinkle with fresh parsley and cut 2-inch slices with a sharp chef’s knife.

Expert Tips & FAQs

• Storage – Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. To reheat, place the slices in the oven at 250°F for 10 – 15 minutes, or until warmed through.
• Make Ahead –  This recipe is great to prepare ahead of time. Fry the steak, onions, and peppers a day before and then assemble and bake the day of. 

Nutrition

Serving: 1serving (1 slice) | Calories: 329cal | Carbohydrates: 18g | Protein: 17g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 401mg | Potassium: 241mg | Fiber: 1g | Sugar: 3g | Vitamin A: 689IU | Vitamin C: 19mg | Calcium: 180mg | Iron: 2mg

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