Gather your friends and family around and celebrate game day with this Philly Cheesesteak Stuffed French Bread.
- 1 French loaf bread
- 1/2 pound thinly-sliced provolone cheese
- 3 Tbsp. olive oil
- 1 tsp. minced garlic
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 green pepper – chopped
- 1/2 large white onion – sliced
- 1/2 cup fresh sliced mushrooms
- 1 8oz. Certified Angus Beef ® brand ribeye steak
- 3 Tbsp. Worcestershire sauce
- Preheat oven to 350 degrees F.
- Place the ribeye steak into the freezer for 1 hour before slicing.
- Cut out the center of the French bread loaf so that you have a deep pocket.
- Line the bottom of the bread with 3-6 slices of provolone cheese. Set aside.
- In a skillet, heat the olive oil over medium-high heat. Add the onion, green pepper, mushrooms, minced garlic, salt, and pepper. Sauté until the vegetables are tender, then transfer the vegetables into the French bread loaf on top of the Provolone cheese.
- Remove ribeye from the freezer and thinly slice.
- Add the steak to the skillet along with the Worcestershire sauce and cook for about 3-5 minutes or until cooked to about medium, stirring occasionally. Note that some pink coloring is fine.
- Transfer steak to the French bread loaf, on top of the sautéed vegetables.
- Top with 1-2 layers of Provolone cheese (about 6-10 slices).
- Place French bread loaf onto a baking sheet and bake for 15 minutes or until the cheese is completely melted. If you’d like the cheese golden brown, you can switch it to broil for the last two minutes, watching carefully so that it does not burn.
- Remove from oven, let cool for about five minutes, then slice and serve immediately.
- Use a steak with a higher fat content like ribeye or sirloin.
- Freeze the steak for 1 hour prior to slicing.
- Nutritional Disclaimer
- Category: appetizer
- Cuisine: American
Keywords: Philly Cheesesteak, Stuffed French Bread, Appetizer, Game Day Appetizer, Certified Angus Beef