Philly Cheesesteak Garlic Bread
A delicious fusion of Philly cheesesteak flavors with the satisfying crunch of garlic bread, perfect for any occasion.
Ingredients
For the garlic butter
- 1 loaf Italian bread Crusty Italian bread works best.
- 2 teaspoons garlic, minced Freshly minced garlic adds better flavor.
- 1/2 cup unsalted butter, softened Softened for easy spreading.
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
For the filling
- 1 pound ribeye steak Thinly sliced.
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, thinly sliced Caramelized for sweetness.
- 1 green bell pepper thinly sliced (optional) For added flavor.
- 1 1/2 cups mozzarella cheese, shredded Gooey cheese is key to this dish.
- 1/2 cup parmesan cheese For extra cheesiness.
- Parsley to taste chopped for garnish Fresh parsley enhances presentation.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the loaf of Italian bread lengthwise into two halves. Place both halves cut side up on the lined baking sheet.
- In a small bowl, mix the minced garlic, softened butter, kosher salt, and pepper. Spread this mixture generously over the cut sides of the bread.
Cooking
- Slice the ribeye steak into thin strips and season with salt and black pepper.
- In a large skillet over medium heat, add olive oil and butter. Once melted, add the sliced onions and cook until caramelized (about 10-15 minutes). If using, add the green bell peppers in the last five minutes.
- In the same skillet, add the ribeye slices and cook until tender, stirring frequently (about 2 minutes).
- Divide the cooked steak equally between both halves of the bread. Top with the caramelized onions, green peppers (if using), and sprinkle with shredded mozzarella and parmesan cheese.
- Place in the oven and bake for 12-14 minutes, or until the cheese is bubbly and golden brown.
- Garnish with chopped parsley, slice, and enjoy!
Notes
To elevate the flavor, consider these tips: If you can't find ribeye, sirloin works just fine! Add chopped jalapeños for some heat or swap the mozzarella for provolone cheese. Toast the bread lightly before adding toppings to avoid sogginess. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.