Description

This Philly Cheesesteak Garlic Bread is the perfect mashup of two comfort food favorites. Juicy beef, sautéed peppers and onions, and melted provolone cheese are piled high on garlic-buttered bread, then baked until hot and bubbly. It’s quick, easy, and totally satisfying—perfect for game day, weeknight dinners, or feeding a crowd.

Ingredients

1 loaf French bread, cut in half lengthwise
1 lb ribeye steak, thinly sliced (or use shaved beef)
1 tablespoon olive oil
1 small yellow onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 tablespoons unsalted butter, softened
1 teaspoon garlic powder
Salt and pepper, to taste
8 slices provolone cheese

Fresh parsley, chopped (optional, for garnish)

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
Prepare garlic butter: In a small bowl, mix softened butter with minced garlic and garlic powder. Spread evenly over both bread halves.
Cook veggies: Heat olive oil in a skillet over medium heat. Add onions and bell peppers. Cook for 5–6 minutes until soft.
Cook beef: Push veggies to the side of the skillet and add sliced beef. Cook for 4–5 minutes until no longer pink. Season with salt and pepper. Mix with the veggies and remove from heat.
Assemble: Place bread halves on the baking sheet. Top each with the beef and veggie mixture. Lay provolone slices over the top.
Bake for 10–12 minutes, or until the cheese is melted and bubbly.

Garnish with chopped parsley, if using. Slice and serve warm.

Notes

You can swap provolone with mozzarella or white American cheese if preferred.
For an extra crisp bottom, broil for the last 1–2 minutes.
Ribeye is traditional, but skirt steak or shaved beef works great too.

Nutrition

Serving Size: 1/6 of loaf
Calories: 470
Sugar: 3g
Sodium: 710mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 30g
Fiber: 2g
Protein: 29g
Cholesterol: 80mg