Philly Cheesesteak Cheesy Bread

10 Servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

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

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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
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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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.

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Comments

  1. I’ve made this numerous times & it instantly became one of our most favorites. I follow the recipe exactly with exception to using whichever steaks we have on hand. It really is a good and easy recipe. Thank you for sharing.

  2. Excellent! Quick and easy and everyone loved it! Only takes a few minutes! ?? ????????. Thanks so much!!! Definite keeper!

  3. I can’t wait to make this one again, it was very yummy! A pretty inexpensive meal too. Meat is alot pricier these days but this provides the perfect opportunity to spread it out while bulking it up with the veggies and cheese and the bread is very filling as well. Fed my family of 4 well, 2 teenage boys, a husband that eats like every meal is gonna be his last?and me. Thank you for sharing! Highly recommend!

    1. Delighted the family enjoyed a budget friendly tasty meal! Thanks so much for the 5 star review.

  4. Hi Sabrina. I love Philly cheese steak. Your recipe sounds amazing! Question though, I wanted to make this tonight, but I don’t have the bread. Can I make the ingredients and save them until tomorrow when I can get the bread?

  5. Philly cheese steak sandwiches are one of my all-time faves and this recipe is to die for! The only change I made was to use a mix of red and green peppers. Outstanding! Thank you so much! But hey, I wanted to give you a heads up that there’s a gal on Etsy using your photo on a listing for a “Philly Cheesesteak Cheesy Bread” recipe download. (I don’t understand why anyone would pay for individual recipes when there are so many amazing food bloggers out there, such as yourself, willing to let us have them for free!) Anyway, I saw a pin for her Etsy listing on Pinterest and noticed that the photo was yours. Perhaps she got your permission to use it but in case not, the shop is called SaraWorldShop.

  6. This was the best Philly cheese steak cheesy bread I have ever had the only thing I did different was I didn’t add the worchestershire sauce, instead I added Dales steak sauce

  7. This sandwich was so easy to prepare. It was delicious! I think I will add more meat next time. Thank you for such a great recipe.

  8. Made this Sunday evening and this was delicious. I recommend this recipe and definitely will make this again.

  9. I’m from Philly and green peppers do NOT go in a cheese steak (unless requested)!!!!! A real Philly cheese steak is served on a long roll with steak and cheese everything else is requested by the customer.
    Other than that this was pretty good!

  10. This was amazing!! I did add garlic powder on top of the bread and also used mozzarella cheese and added sliced jalapeños on top. I couldn’t get enough it was so good!! Very easy to make too.

  11. This was amazing!! I did added garlic powder on top of the bread and also used mozzarella cheese and added sliced jalapeños on top. I couldn’t get enough it was so good!! Very easy too make too.