Why Make This Recipe
Cheesesteak-Stuffed Garlic Bread Loaf takes comfort food to a whole new level. This dish combines the savory flavors of a classic cheesesteak with the delightful crunch of garlic bread. It’s perfect for gatherings, a cozy dinner, or even a fun family snack. You get the best of both worlds in one delicious loaf. Plus, it’s easy to share and always gets rave reviews!
How to Make Cheesesteak-Stuffed Garlic Bread Loaf
Ingredients:
- 1 loaf French or Italian Bread (day-old preferred for extra crunch)
- 1 lb Ribeye Steak (can substitute with deli roast beef or chicken)
- 8 oz Provolone Cheese (can substitute with mozzarella or American cheese)
- 1 Onion (sliced) (red or yellow onions are great choices)
- 1 Bell Pepper (sliced) (any color or jalapeños for spice)
- 2 cloves Garlic (minced) (fresh garlic is best)
- 1 tbsp Worcestershire Sauce (soy sauce can be a substitute)
- to taste Salt
- to taste Black Pepper
- 2 tbsp Olive Oil or Butter (can mix both for richness)
Directions:
- Preheat your oven to 375°F (190°C).
- If using ribeye steak, cook it in a skillet over medium heat until browned. Season with salt, black pepper, and Worcestershire sauce. Remove from pan and set aside.
- In the same skillet, add olive oil or butter. Sauté the sliced onions, bell peppers, and minced garlic until they are tender.
- Combine the cooked steak with the sautéed vegetables in the skillet. Mix well to combine.
- Cut the loaf of bread in half lengthwise. Scoop out some of the inside to make room for the fillings.
- Fill each half of the bread with the steak and vegetable mixture. Top with provolone cheese.
- Place the stuffed loaf on a baking sheet and wrap it in aluminum foil.
- Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and the bread is crispy.
- Unwrap and bake for an additional 5 minutes for extra crunch, if desired.
- Slice and serve hot.
How to Serve Cheesesteak-Stuffed Garlic Bread Loaf
Serve this cheesy and savory loaf as a main dish or as a hearty appetizer. It pairs well with marinara sauce for dipping or a side salad for a more balanced meal. Enjoy it while it’s hot for the best flavors.
How to Store Cheesesteak-Stuffed Garlic Bread Loaf
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, wrap in foil and bake at 350°F (175°C) until warmed through, about 10-15 minutes.
Tips to Make Cheesesteak-Stuffed Garlic Bread Loaf
- For extra flavor, add spices like crushed red pepper flakes or Italian seasoning to the steak mixture.
- You can customize the veggies based on your preference. Try adding mushrooms or spinach for a twist!
- If you love cheese, feel free to sprinkle some extra cheese on top before baking.
Variation
For a vegetarian version, skip the meat and use mushrooms, zucchini, or other veggies. Add more cheese for a satisfying alternative.
FAQs
Can I freeze the stuffed garlic bread?
Yes, you can freeze it! Wrap it tightly in plastic wrap and foil before freezing. When ready to eat, thaw and reheat in the oven.
Can I use other types of bread?
Absolutely! You can use any bread that you like, though French or Italian bread is recommended for the best texture.
What can I serve with this dish?
It goes well with a simple salad, fries, or even a side of soup for a complete meal. Enjoy experimenting with what you like best!
Cheesesteak-Stuffed Garlic Bread Loaf
Ingredients
Main Ingredients
- 1 loaf French or Italian Bread (day-old preferred for extra crunch)
- 1 lb Ribeye Steak (can substitute with deli roast beef or chicken)
- 8 oz Provolone Cheese (can substitute with mozzarella or American cheese)
- 1 medium Onion (sliced) (red or yellow onions are great choices)
- 1 medium Bell Pepper (sliced) (any color or jalapeños for spice)
- 2 cloves Garlic (minced) (fresh garlic is best)
- 1 tbsp Worcestershire Sauce (soy sauce can be a substitute)
- to taste Salt
- to taste Black Pepper
- 2 tbsp Olive Oil or Butter (can mix both for richness)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- If using ribeye steak, cook it in a skillet over medium heat until browned. Season with salt, black pepper, and Worcestershire sauce. Remove from pan and set aside.
- In the same skillet, add olive oil or butter. Sauté the sliced onions, bell peppers, and minced garlic until they are tender.
- Combine the cooked steak with the sautéed vegetables in the skillet. Mix well to combine.
- Cut the loaf of bread in half lengthwise. Scoop out some of the inside to make room for the fillings.
- Fill each half of the bread with the steak and vegetable mixture. Top with provolone cheese.
- Place the stuffed loaf on a baking sheet and wrap it in aluminum foil.
- Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and the bread is crispy.
- Unwrap and bake for an additional 5 minutes for extra crunch, if desired.
- Slice and serve hot.