Philly Cheesesteak Cheesy Bread: A Pennsylvania Classic with a Cheesy Twist

Photo bySimply Homemade Recipes

In Pennsylvania, the birthplace of the famous Philly Cheesesteak, one of the state’s most cherished culinary creations gets a delicious twist. Introducing the Philly Cheesesteak Cheesy Bread—a fusion of the iconic sandwich and a crispy, savory loaf that brings together all the best elements of this classic meal in a new and exciting way.

This recipe captures everything you love about a Philly Cheesesteak: tender, thinly sliced beef, sautéed bell peppers, onions, and mushrooms, and of course, plenty of gooey, melty cheese. However, instead of sandwiching the ingredients in a hoagie roll, it’s all layered on crunchy French bread, creating a cheesy, flavorful dish that is sure to be a hit at any dinner table or gathering.

Why It’s a Must-Try for Philly Cheesesteak Lovers

The Philly Cheesesteak Cheesy Bread takes all the bold, hearty flavors of the traditional cheesesteak and gives them extra flair. The crispiness of the French bread adds a perfect crunch, complementing the softness of the melted provolone and the savory steak and vegetables. This isn’t just a meal—it’s a culinary experience that showcases the rich food culture of Pennsylvania, where cheesesteaks reign supreme.

Recipe: Philly Cheesesteak Cheesy Bread

Ingredients:

• 8 ounces Rib eye Steak, thinly sliced
• 1/2 teaspoon Kosher salt, divided
• 1/4 teaspoon coarse ground black pepper, divided
• 1 tablespoon canola oil
• 1 tablespoon Worcestershire sauce
• 2 tablespoons butter
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 4 ounces mushrooms, sliced
• 1 loaf French bread, cut in half lengthwise
• 1/3 cup mayonnaise
• 8 ounces Provolone cheese, sliced

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the thinly sliced ribeye steak with half of the salt, pepper, and canola oil.
3. Heat a skillet over high heat and sear the steak without stirring for 2 minutes to get a nice caramelized exterior.
4. Stir in Worcestershire sauce with the steak, then remove it from the skillet and set aside.
5. In the same skillet, add the butter, sliced green bell pepper, onions, and mushrooms, seasoning with the remaining salt and pepper. Sauté until the vegetables are soft and golden, about 3-4 minutes.
6. Spread mayonnaise evenly across the cut sides of the French bread.
7. On each bread half, layer half of the provolone cheese, followed by the cooked steak, vegetables, and the remaining cheese.
8. Place the bread halves on a baking sheet and bake in the oven for 15 minutes, or until the cheese is melted and the bread is crispy and golden.
9. Once baked, slice and serve immediately, enjoying this cheesy, steak-filled delight!

A Crowd-Pleaser for Any Occasion

Philly Cheesesteak Cheesy Bread is a crowd-pleaser, perfect for game day, casual family dinners, or a hearty appetizer at a party. With every bite, you’ll experience the robust flavors of Pennsylvania’s beloved cheesesteak, elevated by the crispy texture of toasted French bread and gooey, melted provolone. It’s comfort food at its finest, sure to satisfy the biggest appetites.

Whether you’re a Pennsylvania native or simply a fan of great food, this Philly Cheesesteak Cheesy Bread is a must-try. It’s a delicious way to pay homage to the state’s rich culinary history while enjoying a modern twist on a classic.

The Philly Cheesesteak Cheesy Bread is a delightful twist on the classic Pennsylvania cheesesteak, combining all its bold flavors with the crunch of French bread. This recipe layers thinly sliced ribeye steak with sautéed bell peppers, onions, mushrooms, and provolone cheese, all atop a crispy loaf, bringing a modern take to a beloved Philadelphia favorite.

To make this dish, you’ll start by seasoning and searing the ribeye steak, then sautéing the vegetables until golden. Spread mayonnaise on sliced French bread, layer with cheese, steak, and vegetables, and bake until the cheese is melted and the bread is crispy. The end result is a cheesy, savory creation perfect for family dinners or as a crowd-pleasing appetizer​(The Recipe Critic)​(Dinner, then Dessert)​(Sweet Pea's Kitchen).