Philly Cheesesteak Cheesy Bread
Servings: 14 servings
Calories: 329cal
Equipment
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
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.
Notes
- 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.
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
