The Ultimate Indulgence: Cheesesteak Stuffed Garlic Bread
There is a moment of pure culinary bliss that happens when you pull a warm loaf of bread from the oven and see molten cheese stretching from the center. This recipe takes two all-time favorites—the classic Philly cheesesteak and buttery garlic bread—and marries them into one incredible, pull-apart masterpiece.
This isn’t just a snack; it’s an event. Whether you are hosting a game day crowd or looking for a fun, hands-on family dinner, this stuffed loaf brings a sense of excitement to the table. It’s the kind of meal that encourages everyone to reach in and grab a slice while it’s still steaming.
This recipe matters because it delivers high-impact flavor with a surprisingly simple assembly. By using a hollowed-out loaf, you create a perfect vessel for juicy steak and sautéed vegetables, ensuring that every single bite is packed with filling rather than just crust.
Ingredients
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1 large Loaf of French or Italian bread (Approximately 12–15 inches)
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1 pound Ribeye steak or Top Sirloin (Thinly shaved or sliced)
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1 large Yellow onion (Thinly sliced)
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1 Green bell pepper (Diced)
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8 slices Provolone cheese (Or 2 cups shredded Mozzarella)
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4 tablespoons Unsalted butter (Softened)
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3 cloves Fresh garlic (Minced)
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1 tablespoon Fresh parsley (Finely chopped)
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1 tablespoon Olive oil
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Salt and black pepper (To taste)
Instructions
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Preheat your oven to 400°F and line a large baking sheet with aluminum foil.
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Heat the olive oil in a large skillet over medium-high heat. Add the sliced onions and peppers, sautéing for 5 to 7 minutes until soft and slightly charred.
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Push the vegetables to the side of the pan and add the shaved steak. Season generously with salt and pepper.
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Cook the steak quickly for 2 to 3 minutes until browned, then toss everything together in the skillet and remove from heat.
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Cut the top third off the bread loaf and use your fingers to hollow out the center, leaving a 1-inch thick shell (save the extra bread for making croutons!).
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In a small bowl, mix the softened butter, minced garlic, and parsley together to create your garlic butter.
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Brush the inside of the hollowed bread loaf with about half of the garlic butter.
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Layer half of the cheese slices into the bottom of the bread, then pile in the steak and vegetable mixture.
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Top with the remaining cheese slices, then place the “lid” back on the loaf.
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Brush the outside of the loaf with the remaining garlic butter, wrap the entire thing in foil, and bake for 15 minutes.
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Open the foil and bake for another 5 minutes to let the crust get crispy and golden.
Why This Recipe Works
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Hollowing out the bread ensures the perfect meat-to-bread ratio, preventing the sandwich from feeling too “bready” or dry.
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Pre-seasoning the inside of the loaf with garlic butter allows the flavor to soak into the crumb, mirroring the buttery exterior.
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Wrapping the loaf in foil for the first stage of baking steams the cheese into the meat, creating a cohesive, melty center.
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Using shaved ribeye provides that authentic cheesesteak texture—tender enough to bite through easily without pulling the whole filling out of the bread.
Tips for Best Results
Freeze your steak for 30 to 45 minutes before slicing. This firms up the meat and allows you to get those paper-thin, restaurant-style shavings that cook in seconds.
Choose a bread loaf with a sturdy crust. A soft, thin-crusted loaf might collapse under the weight of the meat and cheese; a hearty Italian loaf or a classic French baguette provides the structure needed for a “stuffed” recipe.
Don’t skimp on the garlic. Since the filling is quite savory and rich, a punchy, fresh garlic butter is essential to provide that aromatic “zing” that cuts through the cheese.
Variations & Substitutions
For a “Pizza-Style” Cheesesteak, add a few tablespoons of marinara sauce to the meat mixture and swap the provolone for a blend of mozzarella and pepperoni.
If you prefer a chicken version, substitute the steak with thinly sliced chicken breast or thighs. Season with a little poultry seasoning or paprika for extra depth.
To make it a “Loaded” loaf, stir in a handful of sautéed mushrooms or pickled jalapeños before stuffing the bread for an extra kick of flavor and texture.
Frequently Asked Questions
Can I use “Cheese Whiz” instead of provolone?
While provolone is more traditional for a baked loaf, you can certainly drizzle warmed Cheese Whiz over the steak before closing the bread for a truly authentic Philly experience.
How do I store and reheat leftovers?
Wrap any leftovers tightly in foil and store in the fridge for up to two days. Reheat in the oven at 350°F while still wrapped in foil to keep the bread from getting too hard.
Can I make this ahead of time?
You can prepare the steak and vegetable filling a day in advance. When you are ready to serve, simply stuff the bread, brush with butter, and bake fresh.
What should I serve with this?
This is a very filling dish, so a light side salad or a simple bowl of au jus for dipping makes for a perfect, well-rounded meal.
There is a simple, messy joy in sharing a loaf of cheesesteak stuffed garlic bread. It is a dish designed for good times, cold drinks, and plenty of napkins. We hope this bold, buttery creation becomes the highlight of your next gathering and a requested favorite for years to come.
