Cheesy Philly Cheesesteak Bread

April 17, 2019
Melty cheese, strips of juicy steak, with sautéed peppers and onions, toasted on top of crusty French bread, this cheesy Philly Cheesesteak Bread is a move between a Philly Cheesesteak and a French bread pizza. It’s brief. It’s clean. It’s oh so scrumptious.


I’m making this cheesy Philly Cheesesteak Bread for my boys for the March madness finals this weekend. It’s perfect for game day, snacking, or maybe dinner. I had it 3 days in a row for dinner this week – it’s that good!

This tacky Philly Cheesesteak Bread is first rate. It’s so complete of taste. I’ve used 3 cheeses here for a burst of tacky goodness– provolone, cheddar, and white cheddar. Strips of steak are sautéed in a totally hot skillet to get a few crispy brown edges whilst nonetheless staying juicy. Sautéed bell peppers and onions are delivered for his or her amazing taste. The loaded breads are then toasted in the oven to soften the cheese and crisp up the bottom. they come out crispy and amazing with all that warm, molten cheese.

Cheesy Philly Cheesesteak Bread

INGREDIENTS:

  • 1 French baguette see note
  • 2 tablespoons vegetable oil like canola or sunflower
  • 2 bell peppers sliced
  • 2 onions sliced
  • 1 lb (500g) sirloin steak, sliced thin (more if you like it meaty)
  • Salt and pepper to taste
  • Mayonnaise optional
  • 8 slices provolone cheese or as necessary to fit your bread
  • 10 ounces (283g) shredded cheddar cheese see note

INSTRUCTIONS:

  1. Warmness oven to 400F and vicinity rack in top third of oven.
  2. Warmth oil in a huge skillet or forged iron pan.
  3. Sauté bell peppers and onions till they're the desired softness. get rid of from pan.
  4. Warmth the skillet over excessive heat till it's miles very hot.
  5. Upload the steak and sear until it’s properly browned on one facet, then turn over and permit cook just till the beef is nearly executed. this could be performed pretty speedy in case your pan is warm sufficient. You don’t want to prepare dinner it so sluggish that it doesn’t brown or overcooks. Don’t overcrowd the pan or it won’t brown. I do mine in  batches.
  6. Slice the baguette in half of lengthwise, then in half of crosswise so it fits within the baking pan. you could pull out some of the inner of the bread to make a bit nest to keep the toppings, particularly if your bread is thicker. you may also just press down the insides of the bread, as i've carried out in the images.
  7. Spread a little mayo on the bread, if the use of.
  8. Layer the provolone cheese on top of the bread, then the peppers and onions, then the steak, then the cheddar cheese.
  9. Warmth the bread on a baking sheet at the pinnacle rack of a hot oven for a couple of minutes until the cheese is properly melted.
  10. Serve complete or cut up into appetizer-sized pieces.

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