Name: Cheesesteak-Stuffed Garlic Bread Loaf
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 French bread or Italian loaf; 1 lb thinly sliced ribeye or sirloin steak; 1 green bell pepper, sliced; 1 yellow onion, sliced; 8 slices provolone cheese or 1 cup shredded mozzarella; 4 tbsp butter, softened; 3 cloves garlic, minced; 2 tbsp chopped parsley (optional for garnish); 1 tbsp olive oil; Salt and pepper to taste

This Cheesesteak-Stuffed Garlic Bread Loaf is the ultimate comfort food mashup. I take the rich, savory flavors of a classic Philly cheesesteak—tender beef, sautéed onions and peppers, gooey cheese—and load them into a golden, buttery garlic bread loaf. It’s indulgent, satisfying, and a serious crowd-pleaser, perfect for game day, a casual dinner, or just when I’m in the mood for something a little over the top. Cheesesteak-Stuffed Garlic Bread Loaf

Why You’ll Love This Recipe

I love how this recipe delivers the bold, meaty flavors of a cheesesteak with the crunch and aroma of garlic bread. It’s simple to prepare, easy to slice and serve, and makes for a fun twist on traditional sandwiches. Whether I’m feeding guests or just craving something hearty, this dish always hits the spot. It’s melty, cheesy, and bursting with garlicky goodness.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

French bread or Italian loaf
Thinly sliced ribeye or sirloin steak
Green bell pepper, sliced
Yellow onion, sliced
Provolone cheese or mozzarella
Butter
Garlic, minced
Parsley, chopped (optional for garnish)
Olive oil
Salt and pepper

directions

I start by preheating the oven to 375°F (190°C).
In a skillet, I heat a little olive oil and cook the sliced onions and bell peppers until they’re soft and caramelized.
I then add the thinly sliced steak to the skillet and cook it until browned, seasoning with salt and pepper to taste.
While the meat mixture cooks, I prepare the garlic butter by mixing softened butter with minced garlic and chopped parsley.
I cut the loaf of bread lengthwise, being careful not to slice all the way through, and then spread the garlic butter mixture generously inside.
I stuff the bread with the steak and veggie mixture, layering in slices of provolone or mozzarella for extra cheesiness.
Once everything is packed in, I wrap the loaf in foil and bake it for about 15 minutes.
Then, I open the foil and bake for another 5–10 minutes until the top is golden and crispy.
I let it cool slightly, slice, and serve warm.

Servings and timing

This recipe makes about 6 servings. It takes around 15 minutes to prep and 25 minutes to cook, making the total time approximately 40 minutes.

Variations

Sometimes I swap out the provolone for cheddar or pepper jack if I want a little more spice. If I don’t have ribeye, I use ground beef or leftover roast beef. I also like adding mushrooms for an extra layer of flavor, or using a cheesy garlic bread base for even more indulgence. For a spicy kick, I stir in some chopped jalapeños or a dash of hot sauce.

storage/reheating

I store any leftovers in the fridge, wrapped in foil or in an airtight container, for up to 3 days. To reheat, I pop slices in the oven at 350°F until warmed through, which helps the bread stay crisp. If I’m in a hurry, I microwave a slice for about 30 seconds, but the bread won’t be quite as crunchy.

FAQs

What kind of steak should I use?

I usually go with ribeye or sirloin because they’re tender and flavorful, but shaved steak or even ground beef works in a pinch.

Can I make this ahead of time?

Yes, I often prep the filling and assemble the loaf a few hours early, then bake it when I’m ready to serve.

What cheese melts best for this recipe?

Provolone is my go-to for authentic flavor and smooth melt, but mozzarella or even American cheese can work well.

How do I keep the bread from getting soggy?

I try not to overload it with too much filling and make sure to bake it uncovered at the end so it crisps up nicely.

Can I freeze this?

Yes, I wrap the baked loaf tightly and freeze it for up to a month. I reheat it in the oven straight from the freezer, covered in foil.

Conclusion

This Cheesesteak-Stuffed Garlic Bread Loaf brings all the savory joy of a cheesesteak in a crispy, buttery package. It’s fast, flavorful, and perfect for sharing—or not. I keep coming back to this recipe whenever I want a comforting, melty bite that’s easy to throw together but always impresses.