Cheesesteak Bread with Sautéed Peppers
A delicious combination of tender beef, sautéed peppers, and creamy provolone cheese, all stuffed into a crusty loaf of Italian bread. Perfect for family dinners or casual gatherings.
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.
Notes
Serve warm, cut into thick slices. Pairs wonderfully with crispy fries or a fresh garden salad. Try adding dipping sauces like marinara or spicy mayo.