Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 10 Servings
Cheesy, crunchy, and loaded with cheese steak flavor. This Philly Cheesesteak Cheesy Bread with green bell peppers, onions, ribeye, and mushrooms is the best! Easily throw this bread together any time using just a few simple ingredients. Assemble and bake in the oven until the cheese has melted. For an easier and quicker on-the-go meal, you can tightly wrap this Philly Cheesesteak Cheesy Bread in plastic wrap, and keep it in the fridge for up to 3 days. When ready to consume, reheat in the oven at 375 degrees. You can also freeze this for up to 1 to 2 months. Defrost before reheating for 10 to 15 minutes at 375 degrees oven.
Ingredients
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1 tbsp canola oil
8 oz. Ribeye Steak, thinly sliced
1 loaf of French bread, cut in half lengthwise
1 tbsp Worcestershire sauce
1 green bell pepper, sliced
1 yellow onion, sliced
2 tbsp butter
4 oz. mushrooms, sliced
1/3 c. mayonnaise
8 oz. Provolone cheese, sliced
1/2 tsp Kosher salt, divided
1/4 tsp coarse ground black pepper, divided
How to make Philly Cheesesteak Cheesy Bread
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: Sprinkle the steak with half of the salt and pepper. Then, drizzle all sides with canola oil.
Step 3: Place the steak in a hot cast-iron skillet over high heat and cook for about 2 minutes, undisturbed.
Step 4: To the skillet, add the Worcestershire sauce and stir.
Step 5: Set the steak aside. In the now empty pan, add the butter along with the green bell peppers, onions, and mushrooms. Season with the remaining salt and pepper. Cook for about 3 to 4 minutes or until the veggies are slightly browned.
Step 6: On both halves of the bread, spread the mayonnaise. Top each half with the provolone cheese, followed by the steak and veggies. Cover the steak and veggies with the remaining cheese.
Step 7: Place in the preheated oven (in the middle rack) and bake for about 15 minutes until browned and the cheese has melted.
Nutrition Facts:
Calories: 336 kcal | Carbohydrates: 25g | Protein: 15g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 617mg | Potassium: 229mg | Fiber: 1g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 10.8mg | Calcium: 196mg | Iron: 2.2mg
Ingredients
- 1 tbsp canola oil
- 8 oz. Ribeye Steak, thinly sliced
- 1 loaf of French bread, cut in half lengthwise
- 1 tbsp Worcestershire sauce
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 tbsp butter
- 4 oz. mushrooms, sliced
- 1/3 c. mayonnaise
- 8 oz. Provolone cheese, sliced
- 1/2 tsp Kosher salt, divided
- 1/4 tsp coarse ground black pepper, divided
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: Sprinkle the steak with half of the salt and pepper. Then, drizzle all sides with canola oil.
Step 3: Place the steak in a hot cast-iron skillet over high heat and cook for about 2 minutes, undisturbed.
Step 4: To the skillet, add the Worcestershire sauce and stir.
Step 5: Set the steak aside. In the now empty pan, add the butter along with the green bell peppers, onions, and mushrooms. Season with the remaining salt and pepper. Cook for about 3 to 4 minutes or until the veggies are slightly browned.
Step 6: On both halves of the bread, spread the mayonnaise. Top each half with the provolone cheese, followed by the steak and veggies. Cover the steak and veggies with the remaining cheese.
Step 7: Place in the preheated oven (in the middle rack) and bake for about 15 minutes until browned and the cheese has melted.
