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Loaded Cheesesteak Garlic Bread

Combine the best of both worlds with this easy and delicious Cheesesteak Stuffed Garlic Bread! Juicy steak and savory veggies are loaded into a warm, garlic-buttered French or Italian loaf and topped with melty mozzarella and provolone cheese. Perfect for a quick weeknight dinner or a crowd-pleasing party appetizer.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Appetizer, Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large French bread loaf or Italian loaf with a sturdy crust
For the Filling
  • 1 lb thinly sliced ribeye steak or shaved beef
  • 1 small onion thinly sliced
  • 1 small green bell pepper thinly sliced
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1/2 cup provolone or white American cheese shredded or slices
For the Garlic Butter
  • 3 tbsp unsalted butter melted
  • 2 cloves garlic minced
  • 1 tbsp chopped parsley optional

Equipment

  • Baking Sheet
  • Small Bowl
  • Skillet
  • Serrated Knife

Method
 

  1. Step 1: Preheat oven to 375°F (190°C). Carefully slice the bread loaf in half horizontally. Gently scoop out some of the soft bread from the center of each half to create a trench, being careful not to thin the crust too much. Place the hollowed halves on a baking sheet.
  2. Step 2: In a small bowl, melt the butter. Stir in the minced garlic and chopped parsley (if using). Brush this garlic butter generously all over the inside of the hollowed bread halves.
  3. Step 3: Heat the olive oil in a skillet over medium heat. Add the thinly sliced onions and bell peppers. Sauté for about 3-4 minutes until they start to soften. Add the thinly sliced or shaved steak. Season with salt, pepper, and garlic powder. Cook, stirring occasionally, until the beef is browned and cooked through and the vegetables are tender but have a little bite. Do not overcook the steak.
  4. Step 4: Divide the cooked steak and veggie mixture evenly between the two bread halves, piling it into the garlic-buttered trenches.
  5. Step 5: Sprinkle the shredded mozzarella evenly over the steak mixture in both halves. Then, add the provolone or white American cheese on top (if using slices, lay them over the filling).
  6. Step 6: Place the baking sheet with the stuffed loaves in the preheated oven. Bake for 10-12 minutes, or until the cheese is fully melted and bubbly and the bread is warm and crisping up. For a crispier, golden topping, you can broil for the last 1-2 minutes, watching closely to prevent burning.
  7. Step 7: Carefully remove from the oven and let cool for a minute or two. Slice each half into thick portions using a serrated knife. Serve hot.

Notes

Substitutions & Additions: Swap beef for chicken breast or ground beef. Add mushrooms, jalapeños, or make it vegetarian with sautéed mushrooms and onions. Experiment with other melty cheeses like Monterey Jack. Add red pepper flakes for heat. Use a baguette or hoagie rolls. Drizzle with cheese sauce or marinara.
Tips for Success: Don't scoop out too much bread. Slice steak thinly (partially freezing helps). Don't overcook the filling. Use a sturdy loaf. Watch the broiler closely.
Storage: Let cool completely. Wrap individual slices/halves tightly in plastic wrap or foil, then store in an airtight container in the fridge for up to 2-3 days.
Reheating: Best in the oven or air fryer at 350°F (175°C) until heated through and crisp. Microwaving will make bread soft.
FAQs: Yes, you can use pre-shaved steak. A large French or Italian loaf with a medium-to-firm crust is best. You can cook the filling ahead, but assemble just before baking. The recipe is not spicy as written, but you can add heat with jalapeños or red pepper flakes.