Cheesesteak Garlic Bread Loaf

This cheesesteak-stuffed garlic bread loaf transforms a Philadelphia classic into a show-stopping shareable that's perfect for game days or casual gatherings. The crispy exterior of garlic-buttered Italian bread gives way to a melty interior packed with seasoned beef, caramelized vegetables, and stretchy provolone cheese.

I first made this for a football Sunday gathering, and it's become our mandatory viewing party food. My brother-in-law once ate nearly half the loaf before kickoff even happened!

Ingredients

• Italian bread loaf: Choose a sturdy bakery loaf that will hold up to the filling without getting soggy
• Thinly sliced beef: Ribeye or sirloin work best for authentic flavor but any quick-cooking cut will do
• Bell peppers: The mix of colors adds visual appeal and slightly different flavor notes
• Onions: These caramelize during cooking creating sweet depth that balances the savory meat
• Provolone cheese: Its mild tanginess and excellent melting properties make it ideal but American cheese works too
• Garlic butter: The aromatic compound butter adds richness and flavor to every bite
• Salt and pepper: These basic seasonings enhance the natural flavors of the meat and vegetables
• Fresh parsley: Adds brightness and color as a finishing touch

Step-by-Step Instructions

Prepare the bread:

Slice the Italian loaf lengthwise through the middle without cutting completely through creating a hinged bread boat. Carefully hollow out some of the inner bread leaving about a 1/2 inch border all around to form a sturdy vessel that will contain all the delicious filling.

Cook the vegetables:

Melt garlic butter in a large skillet over medium heat until fragrant. Add sliced onions and bell peppers spreading them evenly across the pan. Cook for 7 to 8 minutes stirring occasionally until they become soft and the onions turn translucent with light caramelization around the edges.

Brown the beef:

Push vegetables to one side of the pan and add the thinly sliced beef to the cleared area. Season generously with salt and pepper. Cook for 3 to 4 minutes breaking the meat apart with a spatula until just browned do not overcook as it will continue cooking in the oven.

Assemble the loaf:

Spread a thin layer of additional garlic butter inside both sides of the hollowed bread. This creates a moisture barrier and adds extra flavor. Spoon the beef and vegetable mixture evenly into the bread cavity packing it down slightly to create a level surface.

Add cheese and bake:

Cover the filling completely with shredded provolone creating an even blanket of cheese. Place the stuffed loaf on a baking sheet and bake in the preheated oven for 15 to 20 minutes until the bread develops a golden crust and the cheese melts completely with light browning on top.

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My favorite part of this recipe is watching everyone's faces when I bring it to the table. The moment when you slice through and reveal the layers of melty cheese and savory filling never fails to impress. My dad who grew up near Philadelphia claims it rivals his hometown cheesesteaks.

Make-Ahead Options

This stuffed loaf can be fully assembled up to 24 hours before baking. Prepare everything as directed but instead of baking immediately wrap the filled loaf tightly in aluminum foil and refrigerate. When ready to serve unwrap and bake at 375°F adding 5 to 7 minutes to the baking time since the ingredients will be cold from the refrigerator. This make-ahead approach actually allows the flavors to meld even better!

Regional Variations

Philadelphia purists might insist on using thinly sliced ribeye and either Cheese Whiz or American cheese instead of provolone. For an authentic South Philly twist omit the bell peppers altogether and use only onions. In western Pennsylvania versions you might find mushrooms added to the mix. Some New Jersey variations include hot cherry peppers for spice. Each regional adaptation offers its own special character while maintaining the essential cheesesteak experience.

Serving Suggestions

While this stuffed loaf is certainly satisfying on its own consider serving smaller portions alongside a fresh green salad dressed with vinaigrette to cut through the richness. For a true Philadelphia experience offer small ramekins of ketchup or hot sauce on the side. If serving as an appetizer at a gathering cut into smaller two-inch pieces and provide napkins plenty of napkins! The loaf retains heat well making it ideal for buffet-style service.

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Frequently Asked Questions

→ How do I prevent the bread from becoming soggy?

To avoid sogginess, make sure to cook off excess moisture from the beef and pepper mixture before filling the bread. Don't overfill with wet ingredients.

→ Can I use a different type of cheese?

Yes, you can substitute provolone with mozzarella, cheddar, or even a combination of cheeses depending on your preference.

→ What type of beef works best?

Thinly sliced, high-quality cuts such as ribeye or sirloin work best for achieving tender and flavorful results. You can also use pre-cooked slices for convenience.

→ Can this be made ahead of time?

While it’s best served fresh, you can prepare the filling ahead of time and assemble the bread just before baking for a quicker process.

→ What’s the ideal way to serve this dish?

This cheesesteak garlic bread loaf is perfect served warm as a main course or sliced as an appetizer. Pair it with a fresh salad for a complete meal.