Philly Cheesesteak Cheesy Bread is cheesy and crunchy and full of delicious cheese steak flavors including ribeye steak, green bell peppers, onions and mushrooms.
We LOVE all things philly cheesesteak around here including Philly Cheese Steak Sloppy Joes, Ground Philly Cheesesteak Grilled Cheese and Pat’s Philly Cheese Steak (Copycat) and about 10 other Philly recipes!
I know you all are shocked we have more Philly Cheesesteak recipes on the blog! There is genuinely no flavor we love more on this blog than Philly Cheesesteaks. In fact three of the most popular recipes on the site are the sloppy joes, the grilled cheese and these outrageous Slow Cooker Philly Cheese Steak Sandwiches which we make twice a month all through the fall season.
8 ounces Ribeye Steak thinly sliced
1/2 teaspoon Kosher salt divided
1/4 coarse ground black pepper divided
1 tablespoon canola oil
1 tablespoon Worcestershire sauce
2 tablespoons butter
1 green bell pepper sliced
1 yellow onion sliced
4 ounces mushrooms sliced
1 loaf French bread cut in half lengthwise
1/3 cup mayonnaise
8 ounces Provolone cheese sliced
US Customary – Metric
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat the oven to 375 degrees.
Season the steak with half of the salt and pepper and all the canola oil.
Heat a cast iron skillet on high heat and cook the steak for 2 minutes without stiring or flipping.
Add the Worcestershire sauce and stir.
Remove from the pan and add in the butter, green bell peppers, onions, mushrooms and the rest of the salt and pepper.
Cook for 3-4 minutes or until slightly browned.
Spread mayonnaise over both halves of the bread.
Cover with half of the provolone cheese, then add the steak and vegetables along with the rest of the cheese on top.
Cook for 15 minutes on the middle rack until browned.
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