Combining two absolute legends—crispy, buttery garlic bread and the savory, cheesy perfection of a Philly cheesesteak—creates an incredible game-day appetizer or an easy, crowd-pleasing weeknight dinner.
Ingredients
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Bread: 1 large loaf of French bread or Italian bread (about 12–16 inches), sliced horizontally in half.
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Garlic Butter:
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1/2 cup unsalted butter, softened
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4 cloves garlic, minced
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2 tablespoons fresh parsley, chopped
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Salt and black pepper to taste
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Meat: 1 lb ribeye or sirloin steak, thinly sliced (partially freezing the steak for 30 minutes makes slicing it paper-thin much easier). Alternative: shaved steak from the butcher.
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Veggies & Aromatics:
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1 large yellow onion, sliced
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1 green bell pepper, sliced
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8 oz mushrooms, sliced (optional, but traditional)
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1 tablespoon olive oil or butter (for sautéing)
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Salt and pepper to taste
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Cheese: 2 cups shredded Provolone cheese (or Mozzarella, or Cheez Whiz if you want the authentic stadium style).
Instructions
1.Prep and toast the garlic bread:Preheat oven to 375°F (190°C).
Mix the softened butter, minced garlic, parsley, salt, and pepper in a small bowl. Place the two halves of the French bread cut-side up on a baking sheet lined with foil. Generously spread the garlic butter all over both halves. Bake for 8 to 10 minutes until the edges are golden and crispy.
2.Sauté the steak:High heat for the best sear.
While the bread bakes, heat a tablespoon of oil in a large skillet or cast-iron pan over medium-high heat. Season the thinly sliced steak with salt, pepper, and garlic powder. Cook for 3 to 4 minutes, tossing frequently until browned and fully cooked through. Remove the steak from the pan and set it aside.
3.Cook the vegetables:Caramelize the onions and peppers.
In the same skillet with the leftover steak juices, add a bit more butter or oil if needed. Toss in the sliced onions, bell peppers, and mushrooms. Sauté for 5 to 7 minutes until tender and slightly caramelized.
4.Combine meat and veggies:Marry the flavors.
Return the cooked steak back into the skillet with the sautéed vegetables. Toss everything together over low heat for 1 to 2 minutes so the flavors blend, then turn off the heat.
5.Assemble and melt:Broil to gooey perfection.
Pile the steak, pepper, and onion mixture evenly across the pre-toasted garlic bread halves. Top generously with the shredded Provolone cheese. Switch your oven to broil and broil the loaded bread for 2 to 3 minutes, watching closely so it doesn’t burn, until the cheese is completely melted, bubbly, and golden-brown.
6.Slice and serve:Let it rest for 2 minutes before cutting.
Slice the garlic bread crosswise into thick portions and serve hot.
