Whether you’re feeding a crowd or throwing together a quick weeknight dinner, Philly Cheese Steak Bread is a sure winner! These open-faced bites of ooey-gooey provolone, sauteed veggies, and perfectly seasoned sirloin steak are certain to satisfy anyone at your table.
Philly Cheese Steak Bread Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We??? 🙂
My family went ga-ga over this Philly Cheese Steak Bread and I can’t say I blame them… I bet yours will too. It’s meaty, gooey, and wonderfully messy… just the kind of appetizer everyone loves to dig in to. We make this year round and I often serve this to my family as a Main Dish, too. It just works! My guys are MEAT-EATERS and this really satisfies them.
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Easy Philly Philly Cheese Steak Bread Recipe Tips:
1. What kind of steak is best for making Philly Cheese Steak Bread? I’m glad you asked! If I could afford it, I’d use RIB-EYE Steaks for everything. But, alas, my budget doesn’t allow for that (not ALL the time, that’s for sure) so when I make this Philly Philly Cheese Steak Bread, I love to use SKIRT steak if I can find it. What’s the next best thing? SIRLOIN steak.
2. Don’t season your steak until RIGHT BEFORE you’re ready to cook it. Salt draws out moisture so seasoning with salt and pepper is definitely something you don’t want to do in advance since nobody wants to eat steak that dry and chewy!
3. Use your pizza cutter to make short work of slicing this cheese steak bread when it comes out of the oven – this is MUCH easier than slicing it with a knife.
Add butter, bell peppers, onions, and mushrooms to pan drippings in the skillet; season lightly with salt and pepper to taste, cooking vegetables for 1-2 minutes, stirring occasionally.
Printable Philly Cheese Steak Bread Recipe
Philly Philly Cheese Steak Bread
- 1 lb. sirloin steak
- kosher salt and freshly ground black pepper, to taste
- 1 Tbs. vegetable or canola oil
- 1 Tbs. + 1 tsp. Worcestershire sauce, divided use
- 2 Tbs. unsalted butter
- 1 green bell pepper, seeds and membranes removed, sliced
- 1 medium yellow onion, sliced
- 4 oz. sliced button mushrooms
- 1 loaf French or Italian bread, sliced in half lengthwise, brushed with oil and toasted in the oven
- 1/3 cup mayonnaise
- 8 oz. provolone cheese slices
- 1 cup shredded mozzarella
- Remove the sirloin steak from the fridge 20 minutes before you are ready to cook it; lightly season with salt and pepper on each side and let rest. Slice the seasoned steak into thin slices, across the grain.
- Preheat oven to 400 degrees F. Heat oil over medium high heat in a large heavy-bottomed skillet.
- Add the seasoned steak slices to the hot oil in the preheated skillet and cook for 2 minutes; flip steak and cook an additional minute. Stir in 1 Tbs. Worcestershire sauce, then remove steak from the skillet and reserve.
- Add butter, bell peppers, onions, and mushrooms to the pan drippings in the skillet, cooking vegetables for 2-3 minutes or until slightly softened, as desired, stirring often.
- In a small bowl, combine mayonnaise with 1 tsp. Worcestershire sauce; spread prepared mayo over both halves of the bread. Place bread halves onto a rimmed baking sheet, side by side.
- Layer bread with the cheese slices place over the mayo, then top with the prepared steak, vegetables and mozzarella cheese.
- Bake, uncovered, on the center rack of the oven for 15-20 minutes or until cheese is nicely melted, golden brown and a bit bubbly.
- Remove cheese steak bread from the baking sheet to a large cutting board. Use your pizza cutter to slice the bread into serving pieces. Dig in!
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