Description
A delicious fusion of cheesesteak and garlic bread, this stuffed loaf is filled with savory beef, caramelized onions, bell peppers, and melted provolone cheese, baked to golden perfection for the ultimate comfort food.
Ingredients
- 1 large Italian bread loaf (about 1 lb)
- 1 lb (450g) thinly sliced beef (or steak strips)
- 1 cup sliced bell peppers (mixed colors)
- 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)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, melt 2 tablespoons of garlic butter over medium heat. Add onions and bell peppers, sauté for 5–7 minutes until softened. Add beef and cook until browned. Season with salt and pepper.
- Slice the bread loaf horizontally. Scoop out some of the soft interior, leaving ½ inch of bread around the edges. Brush the inside with remaining garlic butter.
- Fill the bottom half of the bread with the beef and veggie mixture. Top with shredded provolone cheese. Place the top half of the loaf back on and optionally wrap in foil.
- Bake on a baking sheet for 15–20 minutes, removing foil in the last 5 minutes for extra browning.
- Let cool for 5 minutes, then slice into thick pieces.
- Garnish with chopped fresh parsley and serve warm.
Notes
- Use mozzarella or white American cheese as alternatives to provolone.
- Prepare ahead and refrigerate; add extra minutes to baking time if starting cold.
- Vegetarian version: use mushrooms, bell peppers, and onions instead of beef.
- Use a serrated knife to cut the loaf cleanly.
- Store leftovers in an airtight container for up to 3 days. Reheat at 350°F (175°C) for 10 minutes.
Nutrition
- Serving Size: 1/4 loaf
- Calories: 650
- Sugar: 5g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 95mg
