Description
This Cheesesteak-Stuffed Garlic Bread is a savory and indulgent appetizer combining tender, thinly sliced ribeye steak with sautéed bell peppers and onions, all stuffed inside hollowed French bread halves. Topped with melted provolone cheese and a fragrant garlic-parsley butter, it’s baked until golden and bubbly, perfect for sharing at gatherings or enjoying as a hearty snack.
Ingredients
Scale
Bread
- 1 loaf of French bread
- 1/4 cup butter, melted
- 4 cloves garlic, minced
- 1 tablespoon parsley, chopped
- Salt and pepper to taste
Filling
- 1 lb (450g) ribeye steak, thinly sliced
- 1 bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 tablespoons olive oil
- 2 cups provolone cheese, shredded
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed garlic bread.
- Prepare Bread: Cut the French bread in half lengthwise and carefully hollow out the inside, leaving enough bread thickness as a sturdy base for the filling.
- Sauté Vegetables: In a large skillet, heat olive oil over medium-high heat. Add the thinly sliced bell pepper and onion, sautéing them until soft and slightly caramelized, then remove from the skillet and set aside.
- Cook Steak: Using the same skillet, add the seasoned ribeye steak slices, cooking until browned and cooked through, ensuring tender steak pieces.
- Combine Filling: Mix the cooked steak with the sautéed bell peppers and onions thoroughly to create the flavorful filling mixture.
- Stuff Bread: Spoon the steak and vegetable mixture evenly into the hollowed halves of the French bread. Then, sprinkle generous amounts of shredded provolone cheese over the filling.
- Prepare Garlic Butter: In a small bowl, combine melted butter, minced garlic, and chopped parsley. Brush this aromatic mixture generously over the tops of the stuffed bread halves.
- Bake: Place the stuffed bread halves on a baking sheet and bake in the preheated oven for 15-20 minutes until the cheese is melted, bubbly, and the bread turns golden and crispy.
- Serve: Remove from the oven and let cool for a few minutes. Slice into smaller portions and serve warm for a delightful cheesy steak experience.
Notes
- Use thinly sliced ribeye for the best texture and flavor in this dish.
- For extra heat, add sliced jalapeños with the bell peppers and onions.
- Fresh parsley can be substituted with dried parsley, but use less dried (about 1 teaspoon).
- To make preparation easier, buy pre-sliced bell peppers and onions.
- Serve with a side of marinara or ranch dipping sauce if desired.
