Cheesesteak-Stuffed Garlic Bread Loaf

Why You’ll Love This Recipe

• Flavor Explosion: Combines savory beef, melty cheese, and garlicky bread for ultimate satisfaction.
• Easy to Customize: Add mushrooms, jalapeños, or swap cheeses to suit your taste.
• Perfect for Sharing: A crowd-pleasing centerpiece that’s as fun to make as it is to eat.
• Comfort Food at Its Best: Warm, cheesy, and packed with bold flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cheesesteak Filling:

• 1 lb (450g) thinly sliced beef (ribeye or sirloin works best)
• 1 cup sliced bell peppers (mixed colors)
• 1 cup sliced onions
• 2 cups shredded provolone cheese
• Salt and pepper to taste
• Optional: Sautéed mushrooms or hot peppers

For the Garlic Bread Loaf:

• 1 large loaf of Italian bread
• 3 tablespoons garlic butter (softened butter mixed with minced garlic and parsley)
• Fresh parsley, chopped (for garnish)

Directions

Preheat and Prep:

1. Preheat your oven to 375°F (190°C).
2. Slice the Italian bread loaf lengthwise, leaving one side intact so it opens like a book.
3. Hollow out some of the soft interior to make room for the filling, but leave enough bread to hold its shape.

Cook the Cheesesteak Filling:

4. Heat a large skillet over medium-high heat. Add a drizzle of oil or butter and sauté the sliced onions and bell peppers until softened and caramelized, about 8–10 minutes. Remove and set aside.
5. In the same skillet, cook the thinly sliced beef over high heat for 2–3 minutes, stirring frequently, until browned and cooked through. Season with salt and pepper to taste.
6. Return the onions and peppers to the skillet with the beef and toss to combine. Reduce the heat to low and sprinkle 1½ cups of shredded provolone cheese over the mixture, stirring gently until melted and evenly distributed.

Assemble the Garlic Bread:

7. Spread the garlic butter evenly on the inside of both halves of the bread loaf.
8. Spoon the cheesesteak filling into the bottom half of the bread, spreading it out evenly.
9. Top the filling with the remaining ½ cup of shredded provolone cheese.

Bake:

10. Close the bread loaf and wrap it tightly in aluminum foil.
11. Place the wrapped loaf on a baking sheet and bake for 15 minutes.
12. Unwrap the foil and bake for an additional 5–7 minutes, or until the top is golden and the cheese is bubbly.

Serve:

13. Remove from the oven and let it cool slightly.
14. Garnish with chopped fresh parsley.
15. Slice and serve warm.

Servings and Timing

• Servings: 6–8
• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Total Time: 35–40 minutes

Variations

• Cheese Options: Substitute provolone with mozzarella, cheddar, or a cheese blend.
• Meat Alternatives: Use thinly sliced chicken or turkey for a different twist.
• Vegetarian Version: Replace meat with sautéed mushrooms, zucchini, or eggplant.
• Spicy Kick: Add sliced jalapeños or a dash of hot sauce to the filling.

Storage/Reheating

• Storage: Wrap leftovers tightly in foil or place in an airtight container and refrigerate for up to 3 days.
• Reheating: Preheat oven to 350°F (175°C), wrap the bread in foil, and bake for 10–15 minutes until heated through.

FAQs

Can I use a different type of bread?

Yes, French bread or a baguette can be used as alternatives to Italian bread.

What cut of beef is best for this recipe?

Ribeye or sirloin are ideal due to their tenderness and flavor.

Can I prepare this ahead of time?

Yes, assemble the loaf and refrigerate it wrapped in foil. Bake when ready to serve.

Is there a vegetarian version?

Absolutely, substitute the beef with a mix of sautéed vegetables like mushrooms, zucchini, and eggplant.

Can I freeze the stuffed bread?

It’s best enjoyed fresh, but you can freeze it wrapped tightly in foil for up to 1 month. Thaw and reheat in the oven.

What side dishes pair well with this?

A fresh green salad, coleslaw, or roasted vegetables complement this dish nicely.

Can I add sauces to the filling?

Yes, a drizzle of Worcestershire sauce or a spread of mayonnaise can enhance the flavor.

How do I prevent the bread from becoming soggy?

Ensure the filling isn’t too wet and avoid overfilling the bread.

Can I use pre-cooked beef?

Yes, leftover steak or roast beef can be used; just slice thinly and warm it with the vegetables.

What if I don’t have garlic butter?

Mix softened butter with minced garlic and chopped parsley as a substitute.

Conclusion

This Cheesesteak-Stuffed Garlic Bread Loaf is a delightful fusion of flavors and textures, bringing together the savory goodness of a classic cheesesteak with the comforting warmth of garlic bread. Whether you’re hosting a party or looking for a satisfying meal, this recipe is sure to impress and satisfy everyone’s cravings.

Cheesesteak-Stuffed Garlic Bread Loaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Total Time: 35–40 minutes
• Yield: 6–8 servings
• Category: Main Course, Party Food
• Method: Baking, Sautéing
• Cuisine: American
• Diet: Halal

Print Recipe

Pin Recipe

---

Description

Cheesesteak-Stuffed Garlic Bread Loaf fuses the savory flavors of a Philly cheesesteak with buttery garlic bread, creating a crowd-pleasing dish loaded with beef, onions, peppers, and melted provolone.

---

Ingredients

For the Cheesesteak Filling:

1 lb (450g) thinly sliced beef (ribeye or sirloin)

1 cup sliced bell peppers (mixed colors)

1 cup sliced onions

2 cups shredded provolone cheese

Salt and pepper to taste

Optional: sautéed mushrooms or hot peppers

For the Garlic Bread Loaf:

1 large loaf of Italian bread

3 tablespoons garlic butter (softened butter mixed with minced garlic and parsley)

Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 375°F (190°C). Slice the bread lengthwise, leaving one side intact, and hollow out some interior.
2. Heat skillet over medium-high. Sauté onions and bell peppers in oil or butter for 8–10 minutes until caramelized. Remove and set aside.
3. In the same skillet, cook sliced beef over high heat for 2–3 minutes until browned. Season with salt and pepper.
4. Return onions and peppers to the skillet. Add 1½ cups shredded cheese and stir until melted and combined.
5. Spread garlic butter on the inside of both bread halves. Fill the bottom half with cheesesteak mixture and top with remaining ½ cup cheese.
6. Close the bread and wrap tightly in aluminum foil. Place on a baking sheet and bake for 15 minutes.
7. Unwrap and bake an additional 5–7 minutes until golden and bubbly. Cool slightly, garnish with parsley, slice, and serve warm.

---

Notes

Substitute provolone with mozzarella, cheddar, or cheese blend.

Use thinly sliced chicken or turkey for variation.

Vegetarian version: use sautéed mushrooms, zucchini, or eggplant.

Add jalapeños or hot sauce for spice.

Wrap leftovers tightly and refrigerate up to 3 days.

Reheat in oven at 350°F (175°C) for 10–15 minutes.

Use softened butter with minced garlic and parsley if garlic butter is unavailable.

Prevent sogginess by draining excess liquid and not overfilling.

Worcestershire sauce or mayo can enhance flavor.

---

Nutrition

• Serving Size: 1 slice
• Calories: approx. 400-450 kcal
• Sugar: 3-5 g
• Sodium: 600-800 mg
• Fat: 20-25 g
• Saturated Fat: 10-12 g
• Unsaturated Fat: 7-10 g
• Trans Fat: 0 g
• Carbohydrates: 35-40 g
• Fiber: 2-3 g
• Protein: 20-25 g
• Cholesterol: 50-70 mg