Philly Cheesesteak Cheesy Bread

Philly Cheesesteak Cheesy Bread is cheesy and crunchy and full of delicious cheese steak flavors including ribeye steak, green bell peppers, onions and mushrooms.

We LOVE all things philly cheesesteak around here including Philly Cheese Steak Sloppy JoesGround Philly Cheesesteak Grilled Cheese and Pat’s Philly Cheese Steak (Copycat) and about 10 other Philly recipes!

Philly Cheesesteak Cheesy Bread
 Philly Cheesesteak Cheesy Bread

I know you all are shocked we have more Philly Cheesesteak recipes on the blog! There is genuinely no flavor we love more on this blog than Philly Cheesesteaks. In fact three of the most popular recipes on the site are the sloppy joes, the grilled cheese and these outrageous Slow Cooker Philly Cheese Steak Sandwiches which we make twice a month all through the fall season.

Best steak for philly cheesesteaks:

Philly Cheesesteaks are classically made using thinly sliced ribeye meat. You can certainly use other cuts but they may not be as tender. The slices we use in the cheesy bread are thicker than the slices found in a traditional cheesesteak because we are cooking them for a much longer amount of time in the oven and want to be sure they still stay tender. Other tender cuts of meat like flap meat or very well marbled New York steaks may also be substituted.

Philly Cheeseteaks on Cheesy Bread

How do you cut steak thinly?

The best way to cut a steak thinly is to freeze it partially before slicing. I find 1-2 hours in the freezer is enough to make slicing a breeze and the meat defrosts naturally in just five minutes once sliced.

Can you skip the mayonnaise or substitute anything?

The mayonnaise adds moisture to the mixture to create a tender and chewy cheesy bread. If you skip it you may end up with a texture more similar to a crostini with steak and cheese on top. If you substitute the mayonnaise with butter you may find that the bread is still crispier rather than softer.

Looking for more delicious cheesesteak recipes?

Steak Cheesy Bread

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Philly Cheesesteak Cheesy Bread
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Philly Cheesesteak Cheesy Bread

Philly Cheesesteak Cheesy Bread is cheesy and crunchy and full of delicious cheese steak flavors including ribeye steak, green bell peppers, onions and mushrooms.
Course Main Course
Cuisine American
Keyword Philly Cheesesteak Cheesy Bread
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 Servings
Calories 336 kcal
Author Sabrina Snyder

Ingredients

  • 8 ounces Ribeye Steak thinly sliced
  • 1/2 teaspoon Kosher salt divided
  • 1/4 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 the oven to 375 degrees.
  2. Season the steak with half of the salt and pepper and all the canola oil.
  3. Heat a cast iron skillet on high heat and cook the steak for 2 minutes without stiring or flipping.

  4. Add the Worcestershire sauce and stir.
  5. Remove from the pan and add in the butter, green bell peppers, onions, mushrooms and the rest of the salt and pepper.
  6. Cook for 3-4 minutes or until slightly browned.

  7. Spread mayonnaise over both halves of the bread.
  8. Cover with half of the provolone cheese, then add the steak and vegetables along with the rest of the cheese on top.
  9. Cook for 15 minutes on the middle rack until browned.

Nutrition Facts
Philly Cheesesteak Cheesy Bread
Amount Per Serving
Calories 336 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g44%
Cholesterol 38mg13%
Sodium 617mg27%
Potassium 229mg7%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 2g2%
Protein 15g30%
Vitamin A 315IU6%
Vitamin C 10.8mg13%
Calcium 196mg20%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Philly Cheesesteak Cheesy Bread
Cheesy Bread Philly Cheesesteak

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I keep coming back to this because everyone loves it! I grab a day old discount bread, the sliced roast beef from the deli along with the provolone cheese, I use frozen green peppers and onions that are always in my freezer. So this is a super quick meal that is a big favorite here. Oh and don’t leave out the Mayo there is something about that that makes a huge taste difference.

  2. This satisfied my craving. It was delicious even my autistic son whose not a big eater ate the whole thing! Definitely will be making this again!!

  3. Thank You for this recipe, Sabrina! I made it with brioche burger buns and minute steak ( I don’t know what Americans call it – but it’s really thinly sliced steak that you can buy at the butchers in Britain) and it was terrific. The brioche buns added a sweetness than really complemented the other flavours. Will definitely be making this again – it will become a staple in our house! 🙂

    1. I haven’t tested it before but I don’t see why not. If you decide to try, I’d love to know how it turns out. Enjoy!

  4. What a great idea. We made it with ground beef, a little more budget friendly and my husband loved it. Reminded me of a white french bread pizza. My husband made me promise to write down the recipe because I’m infamous for never repeating anything twice, but he’s begged me to cook it again. Thanks!

  5. Oh Sabrina, you’re killing me! My family LOVES all of your Philly Cheesesteak recipes, so I now set up a separate folder for them. In my humble opinion, the green bell peppers truly enhance the original recipe, so don’t let our Philadelphia friends’ criticisms about the peppers get you down.

  6. My husband and I really enjoyed this. The only thing I did different was used less onion only because I’m a little leery of onions. Next time I’ll add more. And definitely there will be a next time.

      1. The next best thing would be a toaster oven, if you have one. If not, a microwave will do fine but you’ll lose a bit of the crunch from the bread. Enjoy!

  7. For those of us who have never seen a traditional cheesesteak can you tell me how thick you cut the steak for this recipe please?

    1. As thin as you can reasonably slice it. If you freeze your beef for 30 minutes first it makes it even easier. Try for 1/4 inch or thinner.

  8. Delicious! I’ve made this several times and my family loves it, even my picky college-aged son. Thanks for sharing.

      1. I made this and it turned out great. I froze the steaks for about an hour and slicing it thin was a breeze. Great recipe!!!

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