Philly Cheesesteak Garlic Bread (Printable version)
Seared ribeye, sautéed peppers and provolone atop golden garlic bread - ready in 35 minutes for sharing.
# What you need:
→ Meats
01 - 9 oz thinly sliced ribeye steak (sirloin may be substituted)
→ 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 garnish)
→ Bread
07 - 1 large French baguette or 2 medium sub rolls, split lengthwise
→ Cheese
08 - 7 oz provolone cheese, sliced (mozzarella may be substituted)
→ Butter and Seasonings
09 - 1/3 cup unsalted butter, softened
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon kosher salt, divided
12 - 1/4 teaspoon freshly ground black pepper
13 - 1 tablespoon olive oil
# How To:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the sliced onions and bell peppers with a pinch of salt. Cook for 5 to 6 minutes until softened and lightly caramelized. Stir in the minced garlic and cook for 1 additional minute. Transfer the vegetables to a plate and set aside.
03 - Return the skillet to medium-high heat. Add the thinly sliced steak, season with the remaining salt and black pepper, and sear for 1 to 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 until well blended. Spread the garlic butter mixture evenly over the cut sides of the baguette or sub rolls.
05 - Place the buttered bread cut side up on the prepared baking sheet. Bake for 3 to 4 minutes until golden and crisped on the edges.
06 - Layer the sautéed vegetables and seared steak evenly over the toasted garlic bread. Arrange provolone cheese slices generously on top. Return to the oven and bake for 6 to 8 minutes until the cheese is fully melted and bubbly.
07 - Remove from the oven and garnish with chopped fresh parsley if desired. Slice into portions and serve immediately while hot.
# Expert Advice:
01 -
- It takes everything you already love about a Philly cheesesteak and piles it onto crispy, golden garlic bread.
- The whole thing comes together in about 35 minutes, which makes it perfect for busy weeknights or unexpected guests.
02 -
- Do not overcook the steak during the sear because it will cook a second time in the oven and nobody likes chewy meat on a sandwich.
- Freezing the ribeye for about 20 minutes before slicing is the single best trick for getting those deli thin strips without a meat slicer.
03 -
- Let the bread toast slightly before adding toppings because a firm base prevents sogginess once the juicy steak and vegetables go on.
- Overlap the cheese slices at the edges so every single bite gets a proper blanket of melted provolone.