This Cheesesteak-Stuffed Garlic Bread Loaf is the ultimate comfort food mashup—flaky Italian bread filled with savory cheesesteak, melted provolone cheese, and baked to golden perfection. It’s everything I love about a classic Philly cheesesteak wrapped up in garlic bread form!

Perfect for game day, family dinners, or when I’m craving something seriously indulgent.

Why I Love This Recipe

Double the Flavor: It combines two favorites—cheesesteak and garlic bread—in one epic dish.
Cheesy Goodness: Provolone adds that classic melty, savory layer I always crave.
Loaded with Meat & Veggies: Tender beef, sweet peppers, and caramelized onions make every bite satisfying.
Quick & Easy: Ready from start to finish in under 40 minutes.
Crowd-Pleasing: Great for parties, gatherings, or a hearty weeknight dinner.

Ingredients

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

1 large Italian bread loaf (about 1 lb)
1 lb (450g) thinly sliced beef (or steak strips)
1 cup sliced bell peppers (mixed colors for visual appeal)
1 cup sliced yellow onion
2 cups shredded provolone cheese
3 tablespoons garlic butter (store-bought or homemade)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Directions

Preheat Oven: I preheat my oven to 375°F (190°C) while preparing the filling.
Sauté the Veggies and Beef: In a large skillet over medium heat, I melt 2 tablespoons of garlic butter. I add the onions and bell peppers, sautéing for 5–7 minutes until softened and lightly caramelized. Then, I add the thinly sliced beef and cook until browned and warmed through. I season with salt and pepper, then remove from heat.
Prepare the Bread Loaf: I slice the Italian bread loaf horizontally down the middle, creating a top and bottom half. Using my hands or a spoon, I gently scoop out some of the soft interior—leaving about ½ inch of bread around the edges for structure. I brush the inside of the bread with the remaining garlic butter for extra flavor and crispiness.
Fill the Bread: I place the cooked beef and veggie mixture evenly into the bottom half of the bread. I top generously with shredded provolone cheese to ensure every bite is gooey and rich. I replace the top half of the loaf and wrap the entire loaf loosely in foil if desired for easier baking and cleanup.
Bake Until Golden and Bubbly: I place the stuffed loaf on a baking sheet and bake for 15–20 minutes, or until the cheese is fully melted and bubbly. For extra browning, I remove the foil during the last 5 minutes of baking.
Cool and Slice: I let the loaf cool for 5 minutes before slicing into thick pieces. This helps the cheese set slightly and prevents it from oozing out too much when cut.
Garnish and Serve: I sprinkle with chopped fresh parsley for color and brightness. I serve warm and enjoy every cheesy, meaty, garlicky bite!

Servings and Timing

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Variations

Homemade Garlic Butter: I mix 3 tablespoons of softened butter with 1 teaspoon of minced garlic for extra flavor.
Vegetarian Option: I skip the beef and load up on peppers, mushrooms, and onions for a meat-free version.
Cheese Swap: Mozzarella or white American cheese work well in place of provolone.
Make Ahead: I assemble the loaf ahead of time and refrigerate—adding a few extra minutes to the baking time if starting cold.
Cutting Tip: I use a serrated knife to slice through the crust without squishing the loaf.

Storage and Reheating

Storage: I store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: I reheat slices in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through and the cheese is melty.

FAQs

How can I make this recipe vegetarian?

I substitute the beef with a mix of sautéed mushrooms, bell peppers, and onions. I ensure they’re well-seasoned for maximum flavor.

Can I use a different type of cheese?

Absolutely! While provolone is traditional, I sometimes use mozzarella for a stretchier texture or cheddar for a sharper taste.

What’s the best way to scoop out the bread?

I use a spoon to gently remove the soft interior, leaving about ½ inch of bread around the edges to maintain structure.

Can I prepare this ahead of time?

Yes, I assemble the loaf, wrap it in foil, and refrigerate. When ready to bake, I add a few extra minutes to the cooking time.

What sides pair well with this dish?

I often serve it with a fresh green salad, roasted vegetables, or a bowl of tomato soup for a complete meal.

Conclusion

This Cheesesteak-Stuffed Garlic Bread Loaf is a delightful fusion of two comfort food classics. It’s easy to prepare, customizable, and sure to impress at any gathering. Whether I’m hosting a party or enjoying a cozy night in, this dish never disappoints.