Description
A savory twist on garlic bread, this cheesesteak-stuffed loaf is packed with seasoned beef, sautéed peppers and onions, melty provolone, and rich garlic butter, baked to golden perfection.
Ingredients
Units
Scale
- 450 g ground or thinly sliced beef
- 1 cup mixed bell peppers, sliced
- 1 cup onions, sliced
- 3 tablespoons garlic butter
- 1 large Italian bread loaf
- 2 cups provolone cheese, shredded or sliced
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium-high heat, cook beef until browned. Season with salt and pepper. Remove from skillet and set aside.
- In the same skillet, sauté onions and bell peppers until tender.
- Slice the top off the Italian loaf and hollow out the center, leaving a 1-inch shell.
- Brush the inside with garlic butter and toast in the oven for 5–7 minutes until lightly crisp.
- Layer cooked beef, sautéed peppers and onions, and provolone cheese into the bread shell.
- Return to oven and bake for 10–15 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley, slice, and serve hot.
Notes
- Use thinly sliced ribeye for an authentic cheesesteak experience.
- Add a dash of Worcestershire sauce to the beef for extra depth.
- Best served fresh from the oven while hot and melty.
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 730 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg
