Philly Cheesesteak Cheesy Bread
Hey there! So, let me tell you about the time I first tried making this Philly Cheesesteak Cheesy Bread. My cousin from Philly came to visit, and rather than trying to rival those famous sandwiches (impossible), I thought, why not capture all that goodness in a loaf of bread! Let’s just say it was a hit—though the kitchen looked like a cheese tornado had passed through.
Why You’ll Love This
I make this whenever I need something that’s both comforting and a bit indulgent. My family goes crazy for it because it’s basically a cheesesteak and garlic bread having the best kind of love child. (Plus, it saves me a trip to the cheesesteak shop.) And hey, if you mess up the slicing, who cares? It still tastes amazing!
Ingredients
- 1 loaf French bread (or any crusty loaf you love)
- 500g beef ribeye, thinly sliced (sometimes I use chicken when I’m feeling rebellious)
- 1 green bell pepper, sliced (red works too if that’s what you’ve got)
- 1 onion, sliced (I like a splash of balsamic here, but that’s just me)
- 200g provolone cheese, sliced (or cheddar, because why not?)
- 2 tablespoons butter (Grandma used to say to use the real stuff, so I do)
- Salt and pepper, to taste
Directions
- Preheat your oven to 200°C (or 392°F for my friends across the pond). Now, slice that French bread in half lengthwise. Seriously, don’t stress if it’s not perfect. Mine never is!
- In a skillet, melt the butter over medium heat and throw in the onions and bell peppers. Let them soften up a bit, about 5 minutes should do. I usually sneak a taste here—quality control, right?
- Add the beef to the skillet, and season with salt and pepper. Cook until it’s just about done—remember, it’ll cook a bit more later. And if it looks a bit grey, don’t worry; the cheese will save it.
- Lay the bread halves on a baking sheet, and top with the beef and veggies. Pile on the cheese—I don’t judge.
- Bake until the cheese is bubbly and golden, about 10 minutes. It’ll smell divine, and if anyone asks, you’ve been slaving away for hours.
Notes
If you find the bread a bit too crispy, wrap it in foil next time for a softer bite. Oh, and if the cheese slides off, just push it back on—no one will know!
Variations
I once tried adding mushrooms, thinking it’d be a great idea, but they made it a bit soggy. Maybe try jalapeños for some heat instead?
Equipment
If you don’t have a skillet, a regular frying pan works just fine. And if you’re like me and misplaced your baking sheet, foil directly on the oven rack will do in a pinch!
Storage
Store any leftovers (ha, as if) in the fridge for up to 2 days, though honestly, in my house it never lasts more than a day!
Serving Suggestions
We love this cheesy bread with a side of pickles—adds a nice tang. Or, serve it with a cold beer and call it a day!
Pro Tips
I once tried rushing the cooking of the onions and peppers, and they ended up more of a raw crunch than a sweet caramelized delight. Take your time here.
FAQ
- Can I use a different type of meat? Sure, chicken works, or even go veggie with mushrooms and skip the meat.
- Is there a cheese substitute? Definitely! Mozzarella or even Gouda would be delicious.
- Can I make this gluten-free? Absolutely, just grab a gluten-free loaf—easy peasy!
For more cheesy delights, check out Serious Eats or explore more recipes at Food Network. They’ve got some killer ideas too!
