Looking for something deliciously different for dinner? You’ll love the Philly Cheesesteak Cheese Bread! Stuffed with seasoned meat, sautéed vegetables and melted provolone cheese, this baked-on sandwich is an all-in-one meal.
We really like Philly Cheesesteak Cheese Bread whenever we need a quick and easy dinner. The kitchen smells so good when this bread is baked!
12 ounces of rib eye or cut beef for very thinly sliced or shaved cheese steaks.
1 tablespoon vegetable or canola oil
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
1 tablespoon Worcestershire sauce
2 tablespoons of butter
1 green pepper, seeded and cut into thin strips
1 yellow onion peeled and cut into thin strips
4 ounces of fresh sliced mushrooms
1/3 cup mayonnaise
l fresh French or Italian bread cut in half lengthwise.
12 ounces of deli style provolone cheese slices…
Preheat the oven to 375F.
In a small bowl, toss the shaved fillet in the oil and half the salt and pepper.
Heat a skillet over medium heat, then add the steak and cook for 2 minutes without stirring. Add the Worcestershire sauce and stir well. Continue cooking the meat until it is no longer pink, then remove the meat from the pan and set it aside.
Melt the butter in the pan, then add the green pepper, onion and mushrooms. Fry in the skillet until it softens and begins to brown, stirring occasionally about 5-8 minutes. Remove vegetables from heat and set aside.
Place the two bread halves, cut side up, on a large baking sheet. Tip: Line the tray with aluminum foil for easy cleaning.
Spread both halves of the bread with mayonnaise. Layer half of the provolone cheese; cover with the steak, vegetables and remaining cheese.
Bake the meatloaf and cheese at 375°F for 15 minutes until the cheese melts.
Cut and serve hot.