Cheesesteak Stuffed Garlic Bread Loaf
Take two comfort food classics—cheesesteak and garlic bread—and combine them into one ridiculously easy, show-stopping stuffed loaf that's perfect for busy weeknights or last-minute gatherings.
Equipment
- Large skillet
- Baking sheet
- Pastry Brush
- Serrated knife
Ingredients
- 1 large French bread loaf or Italian loaf crusty on the outside, soft inside
- 1 lb thinly sliced ribeye steak or shaved beef
- 1 small onion thinly sliced
- 1 small green bell pepper thinly sliced
- 1 tbsp olive oil
- 1 tsp garlic powder
- salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup provolone or white American cheese shredded or slices
- 3 tbsp unsalted butter melted
- 2 cloves garlic minced
- 1 tbsp chopped parsley optional
Instructions
- Step 1: Prep Your Bread: Grab your loaf of bread and slice it in half horizontally. Gently scoop out some of the soft bread from the center of each half to create a trench. Place the hollowed-out bread halves onto a baking sheet.
- Step 2: Make Garlic Butter Magic: In a small bowl, whisk together the melted butter with the minced fresh garlic and optional parsley. Brush this mixture all over the inside surfaces of your hollowed bread halves. Set the bread aside.
- Step 3: Cook the Filling: Heat the olive oil in a large skillet over medium heat. Add sliced onions and bell peppers and sauté for about 3-4 minutes until softened. Add the shaved steak, season with salt, pepper, and garlic powder. Cook, stirring occasionally, until the beef is browned and vegetables are tender.
- Step 4: Stuff and Cheese: Divide the steak mixture evenly between the two bread halves, piling it up high. Smother the steak mixture with both the shredded mozzarella and provolone or American cheese.
- Step 5: Bake Until Golden: Preheat your oven to 375°F (190°C). Place the baking sheet with stuffed loaves into the oven. Bake for 10-12 minutes, until the cheese is melted, bubbly, and slightly golden. For extra crispiness, you can broil for the last 1-2 minutes (watch carefully to prevent burning).
- Step 6: Slice and Serve: Let the loaf sit for a minute after baking. Slice into thick, individual portions using a serrated knife. Serve immediately while hot and gooey.
Notes
Tips for Success: Don't over-scoop the bread; leave enough base to hold the filling. Thinly sliced steak is key for authentic texture and fast cooking. Brushing the inside of the bread with garlic butter is essential. Watch the broiler closely if using. Substitutions/Additions: Add mushrooms, jalapeños, or roasted red peppers. Experiment with Monterey Jack, Gruyère, or cheese whiz. Use thinly sliced sirloin or cooked, shredded chicken. Add red pepper flakes for heat or drizzle with ketchup/cheese sauce. Storage: Wrap individual slices tightly and store in the fridge for 2-3 days. Reheat in a toaster oven or regular oven at 350°F (175°C) for 5-10 minutes for best results.