Philly Cheesesteak Cheesy Bread

Philly Cheesesteak Cheesy Bread is cheesy, crunchy and full of cheese steak flavors with ribeye, 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 being lifted off cutting board

The flavors of Philly Cheesesteaks are so perfect together, with savory tender beef, complemented by the onions, mushrooms and peppers all grilled to perfection, and topped with melty provolone cheese. It’s no wonder this flavor combination makes it into so many recipes on this site! 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 you’ll love to make all through the fall season.

Philly Cheesesteak Cheesy Bread Collage

Frequently Asked Questions

What cut of beef is used for Philly Cheesesteak?

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 you’ll use in the cheesy bread are thicker than the slices found in a traditional cheesesteak because you 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.

How do you cut steak thinly?

The best way to cut a steak thinly is to freeze it partially before slicing. 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.

More Delicious Cheesesteak Recipes

Steak Cheesy Bread

How to Store Philly Cheesesteak Cheesy Bread

  • Serve: Philly Cheesesteak Cheesy Bread can be kept at room temperature for up to 2 hours.
  • Store: Wrapped tightly in plastic wrap, Philly Cheesesteak Cheesy Bread will last up to 3 days in the refrigerator. Reheat in the oven at 375 degrees.
  • Freeze: Philly Cheesesteak Cheesy Bread will keep in the freezer for 1-2 months. Defrost in the refrigerator before reheating in the oven at 375 degrees for 10-15 minutes.
Philly Cheeseteaks on Cheesy Bread

Pin this recipe now to remember it later

Pin Recipe

Philly Cheesesteak Cheesy Bread

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

Ingredients
 

  • 8 ounces Ribeye Steak , thinly sliced
  • 1/2 teaspoon Kosher salt , divided
  • 1/4 teaspoon 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

  • Preheat the oven to 375 degrees.
  • Season the steak with half of the salt and pepper and all the canola oil.
  • Heat a cast iron skillet on high heat and cook the steak for 2 minutes without stiring or flipping.
  • Add the Worcestershire sauce and stir.
  • Remove from the pan and add in the butter, green bell peppers, onions, mushrooms and the rest of the salt and pepper.
  • Cook for 3-4 minutes or until slightly browned.
  • Spread mayonnaise over both halves of the bread.
  • Cover with half of the provolone cheese, then add the steak and vegetables along with the rest of the cheese on top.
  • Cook for 15 minutes on the middle rack until browned.

Video

Nutrition

Calories: 336kcal | Carbohydrates: 25g | Protein: 15g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 617mg | Potassium: 229mg | Fiber: 1g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 10.8mg | Calcium: 196mg | Iron: 2.2mg
Keyword: Philly Cheesesteak Cheesy Bread
Philly Cheesesteak Cheesy Bread

Photos used in a previous version of this post.

Philly Cheesesteak Cheesy Bread
Philly Cheeseteaks on Cheesy Bread
Philly Cheesesteak Cheesy Bread Collage

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.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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.

Categories

Leave a comment & rating

Have you checked the FAQ section above to see if your question has already been answered? View previous questions.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Show More Comments