Ingredients
For the garlic bread base:
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1 large loaf Italian bread or French baguette (12–16 inches long)
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½ cup unsalted butter (1 stick), softened
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4 cloves garlic, minced
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1 teaspoon dried parsley (or 1 tablespoon fresh)
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¼ teaspoon salt
For the cheesesteak topping:
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500 g (1 lb) ribeye steak or sirloin, very thinly sliced
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1 tablespoon olive oil
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1 medium onion, thinly sliced
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1 green bell pepper, thinly sliced
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½ teaspoon salt
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¼ teaspoon black pepper
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6 slices provolone cheese (or 1½ cups shredded provolone)
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½ cup grated Parmesan cheese (optional)
Equipment Needed
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Large skillet or cast-iron pan
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Baking sheet
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Small bowl
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Sharp knife
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Spatula
Method
1. Preheat the oven
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Preheat your oven to 190°C (375°F).
2. Prepare the garlic bread
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Slice the bread loaf in half lengthwise so you have two long halves.
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In a small bowl, mix the softened butter, minced garlic, parsley, and salt.
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Spread the garlic butter evenly over the cut sides of both bread halves.
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Place the bread halves on a baking sheet, buttered side up.
3. Toast the garlic bread
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Bake for 8–10 minutes until the edges are lightly golden and crispy.
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Remove from the oven and set aside. Keep the oven on.
4. Cook the vegetables
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Heat olive oil in a large skillet over medium-high heat.
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Add the sliced onion and green pepper. Cook for 4–5 minutes until softened and lightly charred.
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Remove vegetables from the skillet and set aside.
5. Cook the steak
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Pat the sliced steak dry with paper towels.
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Season with salt and pepper.
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Add the steak to the same skillet in a single layer. Cook in batches if needed.
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Cook for 1–2 minutes per side until browned and no longer pink.
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Return the cooked vegetables to the skillet and stir to combine.
6. Assemble
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Spoon the steak and vegetable mixture evenly over both halves of the toasted garlic bread.
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Layer provolone slices over the top, covering the steak completely.
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Sprinkle with Parmesan cheese if using.
7. Melt the cheese
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Return the baking sheet to the oven.
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Bake for 3–5 minutes until the cheese is melted and bubbly.
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For a golden top, switch to broil for the last 1–2 minutes. Watch carefully.
8. Slice and serve
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Let rest for 2 minutes.
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Slice each half into 2–3 pieces and serve hot.
Storage
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Refrigerator – store in an airtight container for up to 3 days.
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Reheating – reheat in a 175°C (350°F) oven for 8–10 minutes. Do not microwave.
Variations
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Chicken cheesesteak – use thinly sliced chicken breast instead of steak.
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Mushroom – add 1 cup sliced mushrooms with the onions and peppers.
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Spicy – add ½ teaspoon red pepper flakes or sliced jalapeños.
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Extra cheesy – use provolone and mozzarella together.
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Low-carb – serve over baked portobello mushroom caps instead of bread.
Tips for Best Results
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Freeze the steak for 30 minutes before slicing for thinner cuts.
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Use ribeye for the most tender, flavorful result.
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Do not overcook the steak – 1–2 minutes per side is enough.
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Toast the bread twice – once before topping, once after, for maximum crispness.
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Serve immediately – the bread softens as it sits.