Cheesesteak-Stuffed Garlic Bread Loaf
A deliciously indulgent and comforting hot sandwich filled with juicy steak, sautéed vegetables, and melted cheese, all nestled in a crunchy garlic bread loaf.
Ingredients
For the Filling
- 1 loaf French or Italian Bread (day-old preferred for extra crunch)
- 1 lb Ribeye Steak (can substitute with deli roast beef or chicken)
- 8 oz Provolone Cheese (can substitute with mozzarella or American cheese)
- 1 piece Onion (sliced) (red or yellow onions are great choices)
- 1 piece Bell Pepper (sliced) (any color or jalapeños for spice)
- 2 cloves Garlic (minced) (fresh garlic is best)
- 1 tbsp Worcestershire Sauce (soy sauce can be a substitute)
- to taste Salt
- to taste Black Pepper
- 2 tbsp Olive Oil or Butter (can mix both for richness)
Instructions
Preparation
- Thinly slice the steak against the grain; salt and pepper it lightly.
- Heat 1 tbsp oil in a hot skillet; sear steak slices quickly, 30–60 seconds per side (leave a few pink bits unless you like leather). Remove and let rest.
- In the same pan, add remaining oil/butter, toss in sliced onions and peppers, cook until soft and slightly charred. Add minced garlic just at the end so it doesn’t burn.
- Splash Worcestershire (or soy) over veggies, stir, then fold steak back in to marry everything. Taste and adjust seasoning.
- Hollow the loaf: slice lengthwise but don’t go all the way through; pull out some bread to create a trough for filling. Save crumbs for breadcrumbs or snacking.
- Layer half the provolone inside the loaf, spoon in the steak-veggie mix, top with remaining cheese, close the loaf and wrap loosely in foil.
- Bake at 350°F for 12–18 minutes until cheese is gooey and bread edge is crisp. Open foil and broil 1–2 minutes if you want blistered top (watch like a hawk).
- Let it sit 3–5 minutes before slicing so the filling doesn’t stage a jailbreak.
Notes
You can prep the filling a day ahead and reheat before stuffing the loaf, but assemble and bake just before serving for best texture.