why make this recipe
Cheesesteak Bread with Sautéed Peppers is a delicious way to enjoy classic flavors in one hearty dish. This recipe combines tender beef, sautéed peppers, and creamy provolone cheese, all stuffed into a crusty loaf of Italian bread. It’s perfect for a family dinner or a casual gathering with friends. Plus, it’s easy to make and will surely please both kids and adults alike!
how to make Cheesesteak Bread with Sautéed Peppers
Ingredients:
- 1 large Italian bread loaf (about 1 lb)
- 1 lb (450g) thinly sliced beef (ribeye or sirloin recommended)
- 1 cup sliced bell peppers (red, green, or yellow)
- 1 cup sliced yellow onion
- 2 cups shredded provolone cheese
- 3 tablespoons garlic butter (store-bought or homemade)
- Salt and black pepper, to taste
- Fresh chopped parsley (for garnish)
Directions:
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Step 2: Sauté the Vegetables and Beef
In a large skillet over medium heat, melt 2 tablespoons garlic butter. Add sliced onions and bell peppers. Sauté for 5–7 minutes until soft and lightly caramelized. Add thinly sliced beef, season with salt and pepper, and cook until just browned. Remove from heat.
Slice the Italian bread loaf horizontally to create a top and bottom half. Carefully remove some of the inside bread from both halves, leaving about ½ inch thickness around the edges. Brush the inside of each half with the remaining tablespoon of garlic butter. Spread the beef and veggie mixture evenly into the bottom half of the bread. Top with shredded provolone cheese, ensuring it’s evenly distributed. Replace the top half of the bread loaf.
Wrap the stuffed loaf loosely in aluminum foil and place it on a baking sheet. Bake for 15–20 minutes, or until the cheese is melted and bubbly. For extra crispness, remove foil during the last 5 minutes of baking. Let the loaf rest for 5 minutes before slicing. This keeps the cheese from spilling out too quickly. Slice into thick portions. Sprinkle with fresh chopped parsley for a burst of color and freshness. Serve warm and enjoy every cheesy, garlicky, beefy bite!
how to serve Cheesesteak Bread with Sautéed Peppers
Serve this Cheesesteak Bread warm, cut into thick slices. It pairs wonderfully with a side of crispy fries or a fresh garden salad. You can also add a dipping sauce, like marinara or a spicy mayo, for extra flavor.
how to store Cheesesteak Bread with Sautéed Peppers
If you have leftovers, wrap them tightly in foil or place them in an airtight container. Store in the refrigerator for up to 2–3 days. To reheat, place the slices in the oven at 350°F (175°C) for about 10 minutes until heated through.
tips to make Cheesesteak Bread with Sautéed Peppers
- Use fresh ingredients for the best flavor, especially the beef and veggies.
- Feel free to mix and match your choice of peppers or add other vegetables like mushrooms or spinach.
- For a healthier option, use whole grain or artisan bread.
variation
You can make a chicken version by substituting the beef with thinly sliced chicken breast. Additionally, try using different types of cheese, like cheddar or mozzarella, for a unique twist.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the filling in advance. Just store it in the fridge and assemble the bread just before baking.
2. What other cheeses work well in this recipe?
Besides provolone, you can use cheese like mozzarella, cheddar, or even Gouda for a different flavor.
3. Can I use frozen vegetables?
Yes, frozen bell peppers and onions can work, but make sure to thaw and drain them well to avoid excess moisture in your bread.
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Cheesesteak Bread with Sautéed Peppers
Ingredients
Main ingredients
- 1 large Italian bread loaf (about 1 lb)
- 1 lb thinly sliced beef (ribeye or sirloin recommended)
- 1 cup sliced bell peppers (red, green, or yellow)
- 1 cup sliced yellow onion
- 2 cups shredded provolone cheese
- 3 tablespoons garlic butter (store-bought or homemade)
- Salt and black pepper to taste
- Fresh chopped parsley for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, melt 2 tablespoons garlic butter. Add sliced onions and bell peppers. Sauté for 5–7 minutes until soft and lightly caramelized.
- Add thinly sliced beef, season with salt and pepper, and cook until just browned. Remove from heat.
- Slice the Italian bread loaf horizontally to create a top and bottom half. Carefully remove some of the inside bread from both halves, leaving about ½ inch thickness around the edges.
- Brush the inside of each half with the remaining tablespoon of garlic butter.
- Spread the beef and veggie mixture evenly into the bottom half of the bread. Top with shredded provolone cheese, ensuring it’s evenly distributed. Replace the top half of the bread loaf.
- Wrap the stuffed loaf loosely in aluminum foil and place it on a baking sheet.
- Bake for 15–20 minutes, or until the cheese is melted and bubbly. For extra crispness, remove foil during the last 5 minutes of baking.
- Let the loaf rest for 5 minutes before slicing.
- Slice into thick portions. Sprinkle with fresh chopped parsley for a burst of color and freshness.
