Here’s a delicious Homemade Philly Cheesesteak Cheesy Bread recipe — perfect for a quick dinner, game day, or comfort food craving!
🥖 Homemade Philly Cheesesteak Cheesy Bread
🧀 Ingredients:
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1 large French baguette or 2 small hoagie rolls (sliced lengthwise)
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1 lb ribeye steak, thinly sliced (or use sirloin)
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1 green bell pepper, sliced
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1 small yellow onion, sliced
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1 cup mushrooms, sliced (optional)
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2 tablespoons olive oil
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1 teaspoon garlic powder
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Salt and pepper, to taste
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1 ½ cups shredded provolone cheese (or mozzarella/cheddar mix)
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½ cup cream cheese (softened)
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2 tablespoons mayo (optional, for extra creaminess)
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Fresh parsley (optional, for garnish)
🔪 Instructions:
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Preheat oven to 375°F (190°C).
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Cook the steak:
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Heat 1 tbsp olive oil in a skillet over medium-high heat.
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Season the thinly sliced steak with salt, pepper, and garlic powder.
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Cook for 2-3 minutes until browned. Remove from pan and set aside.
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Sauté veggies:
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In the same skillet, add another tbsp of olive oil.
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Sauté onions, bell peppers, and mushrooms until soft (5-6 minutes). Season lightly with salt and pepper.
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Add the cooked steak back into the pan and stir to combine.
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Make the cheesy base:
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In a small bowl, mix softened cream cheese and mayo (if using).
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Spread the mixture evenly over the sliced bread.
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Assemble:
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Spoon the steak and veggie mixture evenly over the cheesy bread base.
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Top with shredded provolone cheese.
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Bake:
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Place on a baking sheet and bake for 10-15 minutes until cheese is melted and bubbly.
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For extra browning, broil for the last 1-2 minutes — watch closely!
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Garnish and serve:
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Sprinkle with chopped parsley if desired.
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Slice and serve warm!
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📝 Tips:
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Freezer-friendly: You can freeze assembled (unbaked) cheesy bread. Just thaw and bake later.
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Make it spicy: Add jalapeños or red pepper flakes.
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Low-carb option: Use bell pepper halves instead of bread as a base!