Ultimate Philly Cheesesteak Cheesy Bread: Your Go-To Appetizer & Dinner Recipe
Prepare to elevate your taste buds with this incredible Philly Cheesesteak Cheesy Bread recipe! We’re taking the iconic flavors of a classic Philly cheesesteak – thinly sliced ribeye, tender peppers, sweet caramelized onions, and gooey provolone cheese – and reimagining them atop a crispy, golden French bread loaf. This open-faced delight is pure comfort food, perfect for sharing (if you can resist keeping it all to yourself!), making it an ideal appetizer for game day or a fun, satisfying weeknight dinner.
Why This Philly Cheesesteak Cheesy Bread Recipe is a Must-Try
This Philly Cheesesteak Cheesy Bread isn’t just another dish; it’s an experience. Imagine the aroma of sizzling ribeye, sweet caramelized onions, and vibrant bell peppers filling your kitchen. Then, picture that savory mixture piled high on a perfectly toasted French bread loaf, generously blanketed with melty provolone cheese, all baked to golden perfection. It’s an open-faced cheesesteak that truly celebrates flavor and texture, offering a satisfying crunch with every bite.
We’re passionate about the bold, comforting flavors of a classic Philly cheesesteak, which is why we’ve enjoyed transforming it into various delicious formats. From our popular Philly cheesesteak egg rolls and creamy Philly cheesesteak dip to this irresistible cheesy bread, the possibilities for deconstructing and reimagining this beloved sandwich are endless. This cheesy bread adaptation allows you to enjoy all those beloved components in a shareable, easy-to-serve format, making it a fantastic choice for gatherings or a hearty family meal. Its simplicity and incredible taste are precisely why it works so well every single time.
Key Ingredients for Authentic Philly Cheesesteak Cheesy Bread
To create this mouthwatering Philly Cheesesteak Cheesy Bread, you’ll need a selection of fresh, high-quality ingredients. Each component plays a vital role in delivering that authentic, rich flavor profile. You’ll find all precise measurements, ingredient details, and comprehensive instructions in the printable recipe card located at the conclusion of this article.
Ingredient Spotlight & Expert Substitution Tips
Let’s take a closer look at the stars of this Philly cheesesteak show and discuss how to get the best results, along with some helpful substitution ideas.
Choosing the Right Bread
BREAD – The foundation of our cheesy bread is crucial. When we refer to “French bread,” we’re not talking about a hard, brittle baguette. Baguettes are typically too crusty and dense for this recipe, making them difficult to slice and overwhelming the tender fillings. Instead, seek out a softer, wider loaf labeled ‘French Bread’ at your local grocery store. An ideal loaf will be approximately 5 ½ inches wide and 15 inches long, providing the perfect canvas for all those delicious toppings. If true French bread isn’t available, a good quality Italian loaf or even a softer ciabatta can work, just ensure it can support the toppings without becoming soggy.
The Perfect Cheese Pull
CHEESE – For that ultimate gooey, melty cheesesteak experience, we highly recommend using Provolone cheese. While pre-shredded cheeses are convenient, they often contain anti-caking agents that hinder a smooth melt. For superior results, always opt for a block of provolone and grate it yourself. The fresh grate will melt beautifully, creating that irresistible cheese pull. If you struggle to find a block of provolone, ask your deli counter to slice it thinly for you. For those who enjoy a different cheese profile, American cheese slices or even Cheez Whiz (for a truly authentic, albeit processed, Philly experience) can be used, though provolone is our top recommendation for its balanced flavor and excellent melt.
Flavorful Veggie Combinations
VEGGIES – When it comes to Philly cheesesteak toppings, personal preference reigns supreme. Our recipe calls for a classic combination of red and green bell peppers and onions, which add sweetness, crunch, and vibrant color. However, feel free to customize! Sliced mushrooms are a popular addition for an earthy depth, or you can omit ingredients if you have picky eaters. Remember to slice your vegetables uniformly to ensure even cooking and tender results. Caramelizing the onions is a key step here, transforming their sharp flavor into a rich, sweet, and deeply savory component.
Choosing the Best Steak
STEAK – The heart of any cheesesteak is, of course, the steak. Thinly sliced boneless ribeye steak is the gold standard for its marbling, tenderness, and rich flavor. To achieve those super thin slices, a helpful trick is to partially freeze the ribeye for about 30-60 minutes before slicing. This firms up the meat, making it much easier to cut against the grain into uniform, paper-thin pieces. If ribeye isn’t accessible, thinly sliced sirloin or even flank steak can be used, though ribeye will deliver the most authentic and succulent results.
The Zesty Spread
HORSERADISH MAYONNAISE – Our secret weapon for an extra kick of flavor is a simple mix of mayonnaise and horseradish. This creamy, tangy spread adds a delightful zing that complements the rich steak and cheese perfectly. If horseradish isn’t to your liking or unavailable, you can substitute it with an equal amount of yellow mustard or Dijon mustard for a similar tangy effect.
Step-by-Step Guide: How to Make Philly Cheesesteak Cheesy Bread
These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this delicious recipe. For the complete printable version of this recipe, including all measurements and instructions, please jump to the recipe card at the bottom of this post.
- Prepare Your Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. This step ensures your bread bakes evenly and crisps up perfectly.
- Cook the Steak: In a large skillet over medium-high heat, melt 2 tablespoons of butter until it starts to foam. Add your thinly sliced ribeye steak to the hot skillet. Season generously with ½ teaspoon of salt and ¼ teaspoon of black pepper. Fry the steak, breaking it apart with a spatula, until it is no longer pink and begins to brown.
- Deglaze and Season Steak: Pour in 2 tablespoons of Worcestershire sauce. Continue frying the steak, stirring frequently, until the liquid has reduced and evaporated, allowing the meat to brown further and absorb the savory Worcestershire flavor. Taste and adjust seasoning with more salt and pepper if desired.
- Transfer Steak: Once cooked, transfer the flavorful steak to a plate and set it aside. You’ll use the same skillet to cook the onions, taking advantage of the residual fat and flavor.
- Caramelize the Onions: Add 1 tablespoon of butter to the skillet (no need to clean it; the leftover steak fat adds flavor). Once the butter foams, add the sliced white onions. Reduce the heat to medium-low. Cook the onions slowly, stirring occasionally, until they become beautifully brown and caramelized. This process can take 15-20 minutes but is essential for developing their deep, sweet flavor.
TIP – Patience is key here! Don’t rush the caramelization. You want the onions to be a rich golden brown, not burnt or overly dark. Slow cooking brings out their natural sugars.
- Transfer Onions and Cook Peppers: Once caramelized, transfer the onions to a separate bowl and wipe the skillet clean with a paper towel. Add the remaining 1 tablespoon of butter to the clean skillet and heat over medium heat until it foams. Add the sliced bell peppers (red and green) and fry them until they are softened to your desired tenderness. Season with another ½ teaspoon of salt and ¼ teaspoon of pepper.
- Prepare the Bread Base: In a small bowl, combine the mayonnaise and horseradish sauce. Stir well and add a pinch of salt to taste. Take your French bread loaf and carefully cut it in half lengthwise, creating two long open-faced halves. Spread the horseradish mayonnaise mixture evenly over the cut side of each bread half. This adds a crucial layer of flavor and helps prevent the bread from getting soggy.
- Assemble the Cheesy Bread: Place the mayonnaise-coated bread halves on your prepared baking sheet. Begin layering the delicious fillings: first, evenly distribute the cooked steak, then add the sweet caramelized onions, and finally, scatter the softened bell peppers over the steak and onions.
- Add Cheese and Bake: Generously top both loaves with the shredded provolone cheese. Place the baking sheet on the middle rack of your preheated oven. Bake for approximately 15 minutes, or until the cheese is beautifully melted, bubbly, and lightly golden brown. The bread should also be toasted and crisp.
- Garnish and Serve: Carefully remove the baking sheet from the oven. Transfer the hot, cheesy loaves to a cutting board.
- Slice and Enjoy: Sprinkle with fresh, chopped parsley for a touch of color and freshness. Using a sharp chef’s knife, cut the loaves into convenient 2-inch slices. Serve immediately and watch them disappear!
Frequently Asked Questions & Expert Tips for Philly Cheesesteak Cheesy Bread
Absolutely! This recipe is fantastic for meal prep or party planning. You can fry the steak, caramelize the onions, and sauté the peppers a day in advance. Store each component separately in airtight containers in the refrigerator. On the day you plan to serve, simply spread the mayonnaise, layer the prepped ingredients onto the French bread, top with cheese, and bake. This significantly cuts down on active cooking time.
If you happen to have any leftovers (a rare occurrence!), allow them to cool completely. Store the cooled slices in an airtight container in the refrigerator for up to 4 days. To reheat, arrange the slices on a baking sheet and warm them in the oven at 250°F (120°C) for 10-15 minutes, or until thoroughly heated and the cheese is soft again. Avoid microwaving, as it can make the bread soggy.
Yes, if you’re not a fan of horseradish or don’t have it on hand, you can easily substitute it. An equal amount of yellow mustard or Dijon mustard will provide a similar tangy, zesty kick to the mayonnaise, complementing the rich flavors of the cheesesteak filling wonderfully.
For the most authentic and tender results, thinly sliced boneless ribeye steak is highly recommended. Its marbling provides excellent flavor and juiciness. Other good options include sirloin or even flank steak, but ensure they are sliced very thinly against the grain.
The trick to perfectly thin steak slices is to partially freeze the ribeye for about 30-60 minutes before cutting. This firms up the meat, making it much easier to slice against the grain with a sharp knife into paper-thin pieces, which is crucial for achieving that melt-in-your-mouth texture.
Absolutely! While bell peppers and onions are classic, feel free to get creative. Sliced mushrooms are a very common addition to traditional Philly cheesesteaks and would work wonderfully here. You could also add a touch of jalapeños for some heat or even finely chopped garlic to the sautéed vegetables for extra aroma.
Perfect Serving Suggestions for Philly Cheesesteak Cheesy Bread
This Philly cheesesteak cheesy bread is so hearty and flavorful, it easily transcends the appetizer category and makes for a fantastic dinner on its own. Its similarity to a gourmet pizza makes it universally appealing, especially for casual weeknights when you crave something comforting and delicious.
For football parties or any game day gathering, this cheesy bread is an absolute showstopper. It’s easy to prepare for a crowd, slices beautifully, and is guaranteed to be a fan favorite. To add an extra layer of flavor and a touch of heat, sprinkle the finished cheesy bread with red pepper flakes while it’s still warm, right after it comes out of the oven. This adds a subtle warmth that enhances the savory ingredients.
Planning a party? Remember that you can prep all the ingredients—cook the steak, caramelize the onions, and sauté the peppers—a day in advance. Store them separately in the refrigerator. On the day of your event, simply assemble the prepped ingredients on the French bread, top with cheese, bake, and serve. This strategic planning will save you valuable time, allowing you to enjoy the festivities. Pair it with a simple side salad for a complete meal, or some crispy potato chips for a classic pairing. However you serve it, get ready to chow down and enjoy every cheesy, meaty bite!
More Irresistible Cheesesteak-Inspired Recipes
If you love the flavors of Philly cheesesteak as much as we do, you’re in luck! We’ve got a whole collection of recipes that take this classic and spin it into exciting new dishes. Explore some of our other favorites:
- Philly Cheesesteak Sliders: Bite-sized versions perfect for parties.
- Chicken Philly Cheesesteak: A lighter twist using tender chicken.
- Philly Cheesesteak Casserole: All the flavors layered into a comforting bake.
- Philly Cheesesteak Stuffed Peppers: A low-carb, vibrant option.
- Philly Cheesesteak Pasta: A hearty and delicious one-pot meal.
I absolutely adore spending time in the kitchen, creating and perfecting recipes, and then sharing those culinary adventures with all of you! To make sure you never miss out on a new delicious dish, I offer a convenient newsletter delivered right to your inbox every time a fresh recipe is posted. Simply subscribe today and start receiving your free daily recipes, bringing inspiration directly to your kitchen!
Philly Cheesesteak Cheesy Bread
IMPORTANT – Don’t forget to check out the Frequently Asked Questions & Expert Tips section above the recipe card for valuable advice!
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14 slices
Ingredients
- ½ cup unsalted butter divided
- 1 ¼ pounds boneless ribeye steak thinly sliced (partially frozen for easier slicing)
- Kosher salt to taste
- ground black pepper to taste
- 2 Tablespoons Worcestershire sauce
- 1 large white onion cut lengthwise and sliced into ¼-inch thick slices
- 1 green bell pepper sliced into thin strips
- 1 red bell pepper sliced into thin strips
- 4 Tablespoons mayonnaise
- 1 teaspoon horseradish sauce (or Dijon mustard)
- 1 loaf French bread (approx. 5.5″ x 15″), cut in half lengthwise
- 10 ounces shredded provolone cheese (preferably freshly grated)
- freshly chopped parsley for garnish (optional)
Equipment You’ll Need
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Large Baking Sheet
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Large Skillet
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Parchment Paper
Before You Begin – Pro Tips for Success
- Cheese Quality Matters: For the best melt and flavor, always buy a block of provolone and grate it yourself. Pre-shredded cheese often contains starches that prevent a smooth, gooey texture. If a block is unavailable, ask your deli to slice it thinly.
- Choosing the Right Bread: Be specific when selecting “French bread.” You want a softer, wider loaf, not a hard, crusty baguette. A baguette’s texture is too tough for this recipe and will overpower the delicate fillings. Look for a loaf around 5 ½ x 15 inches.
- Uniform Vegetable Cuts: To ensure your onions and bell peppers cook evenly and reach perfect tenderness, take the time to slice them uniformly. Thinner slices will cook faster, so try to keep them consistent to avoid some burning while others are still raw.
- Horseradish Alternatives: If horseradish isn’t your preference or you don’t have it, don’t worry! You can substitute an equal amount of yellow mustard or Dijon mustard in the mayonnaise mixture for a similar tangy, flavorful spread.
- Thinly Sliced Steak: The secret to tender steak is slicing it incredibly thin. Partially freezing your ribeye for about 30-60 minutes before slicing will make it much easier to achieve those paper-thin cuts against the grain.
Instructions
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Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
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In a large skillet over medium-high heat, melt 2 tablespoons of butter until it begins to foam.
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Add the thinly sliced ribeye steak to the skillet. Season with ½ teaspoon salt and ¼ teaspoon pepper. Fry, breaking up the meat, until it is no longer pink.
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Add 2 tablespoons of Worcestershire sauce and continue frying until the liquid has reduced and the meat has browned nicely. Adjust seasoning with more salt and pepper to taste.
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Transfer the cooked steak to a plate and set it aside.
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Heat 1 tablespoon of butter in the same skillet (leaving any flavorful fat from the steak). Once the butter foams, add the sliced white onions. Reduce heat to medium-low and cook until the onions are soft, sweet, and golden brown and caramelized (this takes time, about 15-20 minutes).
TIP: Ensure onions are golden, not burnt, for best flavor.
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Transfer the caramelized onions to a bowl. Wipe the skillet clean. Add the remaining 1 tablespoon of butter and heat over medium heat until it begins to foam.
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Add the sliced bell peppers to the skillet and fry until softened to your liking. Season with ½ teaspoon salt and ¼ teaspoon pepper.
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In a small bowl, mix the 4 tablespoons of mayonnaise and 1 teaspoon of horseradish sauce (or substitute mustard). Add salt to taste. Cut the French bread in half lengthwise and spread the mayonnaise mixture evenly over each half.
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Place the bread halves on the prepared baking sheet. Layer them generously with the cooked steak, followed by the caramelized onions, and then the softened bell peppers.
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Top both loaves with the 10 ounces of shredded provolone cheese. Place the baking sheet on the oven’s middle rack and bake for 15 minutes, or until the cheese is bubbly, melted, and golden brown.
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Remove the baking sheet from the oven and carefully transfer the cheesy loaves to a cutting board.
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Garnish with freshly chopped parsley, if using. Using a sharp chef’s knife, cut the loaves into approximately 2-inch slices and serve immediately. Enjoy!
Nutrition Information (Estimated Per Serving)
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.