Ingredients
Scale
1 pound Thinly sliced ribeye steak or sirloi
1 large Yellow onion, thinly sliced
1 medium Green bell pepper, thinly sliced (optional)
2 cloves Garlic, minced
6–8 slices Provolone cheese, sliced or shredded
2 tablespoons Cream cheese, softened
1 teaspoon Worcestershire sauce
1 tablespoon Olive oil
½ teaspoon Salt (or to taste)
¼ teaspoon Black pepper (or to taste)
1 Crusty loaf of French bread or Italian bread (about 16–20 inches)
½ cup Unsalted butter, softened
4 cloves Garlic, minced
2 tablespoons Fresh parsley, chopped
2 tablespoons Parmesan cheese, grated (optional)
Instructions
- Prepare your steak by thinly slicing against the grai
- Sauté the onions and optional green bell pepper in olive oil until caramelized, then set aside
- Cook the sliced steak in batches in the same pan, seasoning with salt and pepper, until browned
- Combine the vegetables with steak, add minced garlic, cream cheese, and Worcestershire sauce, and mix well
- Preheat the oven to 375°F (190°C) and prepare the bread by cutting it lengthwise without cutting through
- Make the garlic butter by mixing softened butter with minced garlic, parsley, and Parmesa
- Spread the garlic butter evenly on the cut sides of the bread, then stuff with the cheesesteak filling
- Top with provolone cheese and bake for 15-20 minutes until golden and bubbly
- Let it rest for 5 minutes, then slice and serve warm
Notes
For best texture, do not overcrowd the pan when cooking the steak.
Feel free to customize the filling with your choice of vegetables or proteins.
- Prep Time: 20 mins
- Cook Time: 15-20 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (with modifications)
Nutrition
- Serving Size: 1 slice
- Calories: 500 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg