What the heck is this?
Imagine all the bold, beefy, cheesy goodness of a Philly cheesesteak—but piled high on crusty, toasted bread instead of tucked into a hoagie. Philly Cheesesteak Cheesy Bread is the ultimate mashup: half open-faced sandwich, half shareable appetizer, and 100% satisfying. Perfect for game day, Friday nights, or anytime you want to feed a hungry crew with something unforgettable.
Why You’ll Love This Recipe
It’s everything you love about a cheesesteak—on cheesy, garlicky bread
Ridiculously easy to make with just a skillet and an oven
Super customizable with your favorite toppings
Serves a crowd, but you’ll want to keep it all to yourself
It reheats surprisingly well (if there are leftovers!)
The Good Stuff You’ll Need
• 1 large loaf of French or Italian bread (cut in half lengthwise)
• 1 ½ lb thinly sliced ribeye or sirloin steak (or shaved beef)
• 1 tbsp olive oil
• 1 green bell pepper, sliced thin
• 1 small yellow onion, sliced
• 1 cup mushrooms, sliced (optional, but great)
• 1 tsp salt
• ½ tsp black pepper
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 ½ cups shredded mozzarella cheese
• 1 cup shredded provolone or white cheddar
• 2 tbsp butter, melted (for brushing the bread)
• 1 tsp garlic powder
• Chopped fresh parsley for garnish (optional)
Let’s Do This
- Preheat and prep
Preheat your oven to 400°F. Line a baking sheet with foil for easy cleanup. Slice your bread in half lengthwise and place it on the sheet, cut side up. - Sauté the veggies
Heat the olive oil in a large skillet over medium heat. Add the bell pepper, onion, and mushrooms. Cook for 5–6 minutes, until softened. Add garlic and cook for another 30 seconds. Remove veggies from skillet and set aside. - Cook the steak
In the same skillet, add the sliced beef, season with salt and pepper, and cook for about 4–5 minutes until browned. Stir in Worcestershire sauce. Toss the sautéed veggies back in and mix everything well. - Toast the bread
Brush each half of the bread with melted butter and sprinkle with garlic powder. Toast in the oven for about 5–6 minutes until lightly golden—this helps keep it crispy when loaded up. - Assemble and bake
Top the toasted bread with the steak and veggie mixture. Sprinkle both cheeses evenly over the top. Bake for 10–12 minutes, or until the cheese is fully melted and bubbly. For a golden top, broil for 1–2 minutes at the end—just keep an eye on it. - Slice and serve
Let it rest for a minute, sprinkle with parsley if you’re feeling fancy, then slice into thick pieces and serve hot.
Serving Suggestions
With a side of pickles or banana peppers
Cut into strips for a party platter
Add a drizzle of hot sauce or aioli
Pair with a crisp beer or cola for full effect
Switch It Up
Use chicken or ground beef instead of steak
Go spicy with jalapeños and pepper jack cheese
Try a BBQ twist with caramelized onions and BBQ sauce
Make it breakfast with scrambled eggs and hashbrowns on top
Make-Ahead Tips
You can make the steak and veggie mixture a day ahead—just reheat and assemble before baking
Leftover slices can be wrapped and reheated in the oven at 350°F for 10 minutes
Freeze cooked portions for quick cheesy sandwiches later
Philly Cheesesteak Cheesy Bread: Your New Favorite Way to Sandwich
- Total Time: 35 minutes
- Yield: 6-8 servings
Description
Imagine all the bold, beefy, cheesy goodness of a Philly cheesesteak—but piled high on crusty, toasted bread instead of tucked into a hoagie. Philly Cheesesteak Cheesy Bread is the ultimate mashup: half open-faced sandwich, half shareable appetizer, and 100% satisfying. Perfect for game day, Friday nights, or anytime you want to feed a hungry crew with something unforgettable.
Ingredients
• 1 large loaf of French or Italian bread (cut in half lengthwise)
• 1 ½ lb thinly sliced ribeye or sirloin steak (or shaved beef)
• 1 tbsp olive oil
• 1 green bell pepper, sliced thin
• 1 small yellow onion, sliced
• 1 cup mushrooms, sliced (optional, but great)
• 1 tsp salt
• ½ tsp black pepper
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 ½ cups shredded mozzarella cheese
• 1 cup shredded provolone or white cheddar
• 2 tbsp butter, melted (for brushing the bread)
• 1 tsp garlic powder
• Chopped fresh parsley for garnish (optional)
Instructions
Preheat and prep
Preheat your oven to 400°F. Line a baking sheet with foil for easy cleanup. Slice your bread in half lengthwise and place it on the sheet, cut side up.Sauté the veggies
Heat the olive oil in a large skillet over medium heat. Add the bell pepper, onion, and mushrooms. Cook for 5–6 minutes, until softened. Add garlic and cook for another 30 seconds. Remove veggies from skillet and set aside.Cook the steak
In the same skillet, add the sliced beef, season with salt and pepper, and cook for about 4–5 minutes until browned. Stir in Worcestershire sauce. Toss the sautéed veggies back in and mix everything well.Toast the bread
Brush each half of the bread with melted butter and sprinkle with garlic powder. Toast in the oven for about 5–6 minutes until lightly golden—this helps keep it crispy when loaded up.Assemble and bake
Top the toasted bread with the steak and veggie mixture. Sprinkle both cheeses evenly over the top. Bake for 10–12 minutes, or until the cheese is fully melted and bubbly. For a golden top, broil for 1–2 minutes at the end—just keep an eye on it.Slice and serve
Let it rest for a minute, sprinkle with parsley if you’re feeling fancy, then slice into thick pieces and serve hot.
Notes
With a side of pickles or banana peppers
Cut into strips for a party platter
Add a drizzle of hot sauce or aioli
Pair with a crisp beer or cola for full effect
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~480 kcal per serving
- Carbohydrates: ~32g per serving
- Protein: ~27g per serving
Questions People Actually Ask
Q: What kind of steak should I use?
A: Ribeye is traditional for Philly cheesesteaks because of its flavor and tenderness, but sirloin or shaved beef work great too.
Q: Can I make it vegetarian?
A: Definitely. Skip the beef and double up on the mushrooms and onions—or use seitan or sliced portobellos.
Q: How do I keep the bread from getting soggy?
A: Toasting it first with butter and garlic powder gives it a crispy barrier that holds up under all that delicious filling.