Cheesesteak Stuffed Garlic Bread: An Indulgent Cheesy Recipe
Savory cheesesteak filling meets garlic-buttered, cheese-loaded bread for the ultimate indulgent snack, appetizer, or comfort food dinner.
Equipment
- Large skillet for sautéing vegetables and steak
- Mixing bowl to prepare garlic butter
- serrated knife for slicing the loaf
- Baking Sheet to bake stuffed bread
- Parchment paper for easier cleanup
Ingredients
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional)
- 2 cloves garlic, minced (for filling)
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp Worcestershire sauce
- 1 loaf Italian bread
- 1 cup shredded provolone cheese (or mozzarella)
- 0.5 cup butter, softened
- 4 cloves garlic, minced (for garlic butter)
- 0.25 cup chopped fresh parsley
- 0.25 cup grated Parmesan cheese
Instructions
- Heat olive oil in a skillet over medium-high heat. Sauté onions and bell peppers (if using) for 8–10 minutes until soft and caramelized. Add garlic and cook 1 more minute.
- Add steak to skillet and cook 5–7 minutes until browned. Work in batches to avoid crowding.
- Return vegetables to pan. Stir in Worcestershire sauce, salt, and pepper. Cook 2–3 more minutes.
- In a small bowl, mix softened butter, minced garlic, chopped parsley, and Parmesan cheese to make garlic butter.
- Slice bread lengthwise without cutting all the way through. Spread garlic butter inside both halves.
- Add half of the shredded cheese inside bread. Spoon in cheesesteak filling, then top with remaining cheese and a sprinkle of Parmesan.
- Preheat oven to 375°F (190°C). Place bread on parchment-lined baking sheet and bake for 15–20 minutes until cheese is melted and bread is crisp.
- Slice and serve hot. Garnish with parsley and serve with optional dipping sauce.
Notes
Use a sturdy loaf like Italian or sourdough to hold the filling. Worcestershire sauce adds essential umami. Can be made ahead and baked right before serving for best texture.