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


  • 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


  • 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.



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 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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  1. It’s a great way to enjoy a classic sandwich in a new way! Plus, the look of the cheese makes me drool-I can’t wait to cook this one, love your recipe!!

    – Jack from

  2. Please state the actual portion size, unsteady of the number of servings, when listing the nutritional values. As stated, the nutritional values are purely anecdotal and meaningless. Not knowing the actual portion serving size(from which the values are derived), one cannot calculate values the mean anything. Look at any commercially packaged food item in the stores..all have actual serving/portion sizes stated.

    1. The issue is that people will have ingredients of different sizes. Packaged products are weighed and measured at the time of creation which makes their measurements accurate. The only way to accurately know the measurements of meals is to weigh and divide.

  3. Hi Sabrina!

    My husband and I made this together last night and it was absolutely amazing! We wouldn’t change a thing except for having the ability to calculate for 24 oz of ribeye. We got it figured out though. We have lots of leftovers. Definitely saving the recipe, thank you so much!!

  4. Made this for the first time tonight and it was DELICIOUS! We had this as an open-faced sandwich and it was perfect. My only swap out was chicken instead of steak and only because that’s was I had on hand. Our next time will be with steak. Thank you for sharing such a great recipe!

  5. Absolutely delicious! I doubled the filling ingredients so I could stuff both sides of the bread loaf. I cut out/scooped the extra bread out so there was plenty of room for the yummy filling. The mayo really added extra flavor and kept the bread from drying out. We will enjoy this many times!

  6. I’m slightly confused by the instructions & pictures. Pictures show it as open faced with both halves having everything on them, but the instructions are putting everything on one half & never say what to do with the other half other than spread mayo on it. Can ya please explain what to do with the other half of the bread.

  7. I made this tonight for my husband and I for supper, just changed it up a bit. I made ours open faced due to my husband not liking so much bread! Me on the other hand love bread! Also, used venison instead of beef steak. It turned out great! I think the part I would not have known to do was use mayo on the bread, but don’t leave out, it made it taste better! Thanks for sharing this recipe!

  8. It will be awhile before I can make this but I WILL get to it – looks yummy! Just noticed your cookbook is available and ordered a copy. I LOVE that your recipes don’t have processed ingredients and include whole foods yet are delicious recipes that I would like to have on hand or try. For example, I printed your Baked Mac and Cheese and can’t wait to try! But I’m 74 and widowed so it may take months to get to it LOL! Thank you for your efforts and answering everyone’s questions so well! Keep it up!

  9. Well…….this is a keeper!! So easy to make and so good to eat! Full disclosure – I left out the mushrooms. Personal preference. Thanks

  10. Oh my goodness! I made this recipe for the Super Bowl. I followed the recipe exactly as written (but I did scoop out some of the inside of the bread). It was so, so delicious! I left it in the oven a few minutes longer than was written by accident, but I think it turned out even better because the bread was nice and crispy. Everyone loved it, and asked for the recipe. I gave them the link to the recipe on your website. Thanks, so, so much!

  11. I love this recipe! We fix it for our “in home” tailgates during football season. I changed it up a bit the last time and used garlic butter for the base, instead of mayonnaise. In my opinion, you can’t go wrong either way!! Thanks for this great recipe!!

  12. I’m a little confused. Am I cooking the meat on the stovetop in cast iron skillet and then after assembling the sandwiches putting them in the oven?

  13. We also subbed the steak for ground beef due to cost and made no other alterations to the recipe and let me tell you…the 24 5-star ratings on this recipe does not do it justice. This Philly Cheesesteak Cheesy Bread was one the the best things my husband and I have eaten in 2021. Thank you so much for the recipe Sabrina!

  14. 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.

  15. I didn’t have rib eye steak for this recipe but instead I used ground beef. It turned out great

  16. 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!!

  17. 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!

  18. 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!

  19. 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.

  20. 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!

  21. 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.

  22. 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!!!

  23. After perusing your recipes for better part of day – went to grocery store. This is the 1st of 2 (thus far) recipes of yours I’ve done. Man o’man, this was delicious comfort food! Thank you, thank you for sharing your recipes! Yummy, yummy on the tummy!
    OH!, and so dang easy!

    Note: only change I made was to use vegetable oil instead of canola .. and Pa suggest that next time we add pimentos.

  24. Can’t wait to try this but I will leave out the bell peppers because as any Philadelphian knows a true Philly cheesesteak does NOT contain peppers. Otherwise it sounds delicious!

    1. Well, perhaps the fine folks in Philly SHOULD try it with the green bell peppers, at least once. They truly DO add a lot of flavor, even IF they’re not in the original Philly Cheesesteak recipe. As a matter of fact, I’ve had the original sandwich in Philly, and I really like it better WITH the peppers, but that’s just little old me.

      1. Well, Angelina, you’re “preachin’ to the choir” as my dear old granny would say! I just love it when someone (from the ‘city of brotherly love’, nonetheless) gets tore up and gets their bloomers allmin a twist over a sandwich name????!!!!! Hey Bro, Guess what else is good on that sandwich … Provolone cheese! Philly most likely has thoughts on that too. And Sabrina…you rock! For seven decades I have loved any recipe that has beef, bell peppers and onions, together and you have quite a few and I’m working on finding and trying them all.

      2. This is wonderful, made two and all was gobbled up! Do you know if it could be made ahead and freeze it to bake it later?


        1. I’m sure you could make, freeze, and then bake, however, I’m not sure of the times or temp you would need to reheat it.

    1. Omg! Provel would be absolutely amazing on this! I haven’t tried it but it sounds delish! Now I’m going to have to travel back to St Louis to get another stash of Provel. That cheese is perfect for this recipe.

  25. This was delicious and so easy. Prepare ahead and bake at the last minute. Used beef tenderloin and will use again. A definite keeper.

  26. I would like to know how you got 2 grams of carbs? Is it the mixture 2 carbs or what?? My daughter is a type 1 diabetic and she carb counts for every meal and snack. So please help me out here. Thanks.

    1. It looks like it’s not reading the “french bread” ingredient correctly. I contacted the maker of the calculator and they have not replied to a number of emails. I would say it 100% is incorrect, I would not advise making this for a type 1 diabetic, sorry for the confusion. I’m still working on correcting it as there’s no way for me to manually edit the numbers.

  27. OMG this was the best Philly cheese steak sandwich I’ve ever had. I think I used twice the amount of meat, but they were so good that I won’t ever order one at a restaurant again!

  28. This was really yummy, though I didn’t have steak, I used leftover pot roast. I will trying the steak next time.

  29. This cheesy bread is the best I’ve tried. I just made it and it was delicious. This is absolutely my comfort food – perfect. I love it. Because I was eating it with my kids there just wasn’t enough!! We are going to make it again very soon. I can’t wait. We all want more.

  30. We love cheese steaks around here. This takes them to a whole new level! Can’t wait to feed my family!