Philly Cheesesteak Garlic Bread

This one is messy in the best way. Thin steak, soft onions, peppers, loads of melted provolone and crisp garlic bread all piled together while everything is still hot.

 

I would make this on a night when a normal sandwich feels a bit underwhelming.

The steak cooks quickly, the onions soften right down, the peppers keep a little bite, and then everything gets packed into toasted garlic bread and covered with cheese.

Once the provolone melts into all the gaps, it is very hard not to start pulling pieces off before you have even sliced it.

The bread matters here too.

You want something crusty enough to hold all that filling without going limp underneath.

Then just cut it into thick pieces and serve it while the cheese is still stretchy.

 

Why You’ll Love It

• Properly browned steak without overcooking it.
• Soft onions and peppers tucked through the filling.
• Crisp garlic bread around the edges.
• Loads of melted provolone.
• Easy enough for dinner but also great for sharing.
• No complicated sauce or weird extra steps.

Ingredients

For the steak filling

• 450g thinly sliced steak
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red or orange bell pepper, thinly sliced
• 2 garlic cloves, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

For the garlic bread

• 1 large crusty baguette or Italian-style loaf
• 60g softened butter
• 2 garlic cloves, finely grated
• 1 tablespoon chopped parsley
• Small pinch of salt

For the topping

• 180 to 200g provolone cheese
• Chopped parsley, for finishing

Instructions

1. Make the garlic butter

• Put the softened butter in a small bowl.
• Add the grated garlic.
• Stir in the parsley and a pinch of salt.
• Mix until everything is combined.

Nothing fancy here.

You just want a buttery garlic layer underneath the filling.

2. Toast the bread

• Heat the oven to 200°C, or 180°C fan.
• Slice the loaf lengthways.
• Spread the garlic butter generously over the cut sides.
• Place on a baking tray.
• Toast for about 5 to 7 minutes.

You are not trying to turn it into a crouton.

The edges should crisp up a little, but the middle still needs some softness.

3. Cook the onions

• Heat the olive oil and butter in a large frying pan over medium heat.
• Add the sliced onion.
• Cook for about 5 minutes until soft and starting to turn golden.

Let them sit for a bit between stirs.

They taste better when they get a little colour instead of being constantly moved around the pan.

4. Add the peppers

• Add the green and red peppers.
• Cook for another 4 to 5 minutes.
• Stir in the chopped garlic.
• Cook for about 30 seconds.

The peppers should soften but still keep their shape.

You want to see proper strips of pepper in the finished bread.

5. Cook the steak

• Push the onions and peppers to one side of the pan.
• Turn the heat up slightly.
• Add the steak.
• Season with salt, black pepper and garlic powder.
• Let it sit for a minute before stirring.
• Cook for another 2 to 3 minutes until browned.

Do not cook it forever.

Thin steak goes from juicy to chewy pretty quickly.

Once it has some nice browned edges, toss it through the onions and peppers and take the pan off the heat.

6. Fill the bread

• Take the toasted bread out of the oven.
• Spoon the steak mixture all over the top.
• Make sure the onions and peppers are spread through evenly.

Do not leave one end with all the steak and the other with just cheese.

Every piece should get a bit of everything.

7. Add the cheese

• Lay or scatter the provolone over the top.
• Put the bread back in the oven.
• Bake for around 6 to 8 minutes until the cheese is melted.

If you want more colour on top, grill it for the last minute.

Keep an eye on it because provolone browns quickly once it gets going.

8. Slice and serve

• Let the bread sit for 1 to 2 minutes.
• Scatter over chopped parsley.
• Cut into thick pieces.
• Serve while hot.

That short rest makes it easier to cut without all the filling sliding straight out.

Not that it matters too much.

This is not really a knife-and-fork situation.

Getting the Steak Right

Thinly sliced steak works best.

Ribeye is great if you want something richer.

Sirloin also works really well and is usually easier to find.

If the steak is awkward to slice, put it in the freezer for about 20 minutes first.

It firms up just enough to make thin slices much easier.

The important thing is not overcooking it.

Once the steak is browned, stop.

It is going back into the oven anyway.

Don’t Make the Filling Too Wet

This is probably the one thing that can ruin the bread.

If the steak and vegetables are sitting in loads of liquid, that liquid goes straight into the bread.

Then instead of crisp garlic bread, you have soggy garlic bread, which is a fairly depressing turn of events.

Cook the filling over a decent heat and let any extra moisture cook away before piling it onto the bread.

What Bread Works Best?

A baguette or crusty Italian loaf is ideal.

Sourdough works too.

You just need something sturdy enough to hold the filling.

Very soft supermarket sandwich bread is not the move here.

There is too much steak, cheese and veg for that.

Easy Add-Ins

You can add a few extras if you want:

• Sliced mushrooms
• Jalapeños
• Chilli flakes
• A little Dijon mustard
• Mozzarella mixed with the provolone
• Hot sauce after baking

I would not add too much, though.

Steak, peppers, onions and cheese already give you plenty.

What to Serve With It

Honestly, this is filling on its own.

But if you want something alongside it, keep it simple.

A green salad works well.

So do crisps, fries or coleslaw.

For a party, cut the bread into smaller pieces and put the whole tray out.

It is one of those things people keep going back for.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat in the oven or air fryer.

That is the best way to get the bread crisp again and melt the cheese properly.

The microwave works if you are desperate, but the bread will soften.

Q&A

Can I use another cheese?

Yes.

Mozzarella, Monterey Jack or cheddar all work.

Provolone is my favourite here because it melts nicely and works so well with steak.

Can I use chicken instead?

Yes.

Thinly sliced chicken breast or thigh works really well with the peppers and onions.

Can I make the filling ahead?

Yes.

Cook the steak, onions and peppers, cool them, then keep them in the fridge.

Assemble and bake the bread when you are ready to eat.

Why did my bread go soggy?

The filling probably had too much liquid.

Let the steak and vegetables cook until the pan is mostly dry before adding them to the bread.

Can I use a smaller loaf?

Absolutely.

You can make individual versions using smaller rolls or mini baguettes.

Final Thoughts

This is basically everything good about a cheesesteak, just piled onto garlic bread instead of stuffed into a roll.

The steak stays juicy, the onions go soft and sweet, the peppers add a little freshness, and the provolone melts right through the whole thing.

Then you get that crisp, buttery garlic bread underneath.

Cut it while it is still hot.

The cheese will stretch, the filling will probably fall out a little, and nobody will care.