It seems like a Philly cheesesteak just hits different when you’re starving. The tender meat, melted cheese, those sautéed peppers and onions. But what if you took all those flavors and piled them onto crispy garlic bread instead?
That’s exactly what this French Garlic Philly Cheesesteak Bread does. It’s like your favorite steak sandwich hooked up with cheesy bread and they threw the best party since Woodstock.
I love making this when we’ve got company over for movie night. Or need some hearty game-day food. Slice it up into big pieces for dinner. Or make little sliders for an appetizer that’ll disappear faster than your team’s wide receiver can score a touchdown. Everyone loves it. Kids and adults both.
Why You’ll Love This Recipe
This cheesy steak garlic bread is guaranteed to become a fave on your easy meal rotation. There are tons of reasons to love it.
- Comes together quick: Ready to eat in less than 30 minutes, start to finish.
- Feed a small family or a crowd: One loaf will fill up a room full of hungry people.
- Easy substitutions: Make it with what you already have in the fridge.
- The perfect party food: Family game night? Check. Sunday football? Check. Random Tuesday? Oh yeah. You can even serve it at a bachelor party.
- Picky-eater approved: Good luck finding someone (kid OR adult) who doesn’t love this Philly cheesestake bread!
Ingredient Notes and Substitutions
Here’s what you’ll need and how you can mix things up if you want.
- Frozen French garlic bread: The base of everything. You could use a regular loaf of Italian bread and make your own garlic butter if you’re feeling ambitious.
- Philly cheesesteak meat: Thinly sliced beef is traditional, but ground beef works too. Chicken’s a lighter option that still tastes awesome.
- Provolone cheese: A must have for the classic cheesesteak flavor you’re going for. Mozzarella melts beautifully. Swiss adds a somewhat sharper bite. If you want a little heat, try some pepper jack!
- Bell pepper and onion: These are what makes a cheesesteak a classic. Toss in some mushrooms for even more flavor.
- Worcestershire sauce: Just go get a bottle. It lasts forever! If you don’t have it, Soy sauce can work, but it’s a whole different flavor.
- Seasonings: Garlic powder, onion powder, salt, black pepper. Keep it simple.
Tips for Success
Want to make sure this turns out perfect every time? Here’s what I’ve learned.
- Drain that beef really well after browning. Nobody wants greasy bread, and it’ll taste cleaner without all that excess fat.
- Don’t rush the vegetables. Letting them cook until they’re tender and a little sweet makes a huge difference.
- Use freshly shredded cheese instead of the pre-shredded stuff. It melts way better and doesn’t have that weird coating on it.
- Let it rest for a couple minutes after it comes out of the oven. The cheese needs a second to set up, or it’ll slide right off when you cut into it.
- Cut with a serrated knife so you don’t squish all your toppings everywhere.
Storage and Reheating
Leftovers are actually great the next day. What I like to do is wrap up individual pieces in foil, to have them ready to grab and go for lunch or a snack. They’ll keep in the fridge for about 4 days.
The best way to reheat them is to keep them in the foil and warm them in a 350 degree overn. It takes about 15 minutes. You can use a microwave if you’re in a rush, but the bread won’t be crispy. Give the air fryer a try if you’ve got one. About 4 minutes is all you need.
You can also prep these ahead of time. Assemble everything except don’t bake it yet. Wrap it tight in foil and refrigerate for up to 2 days, then bake when you’re ready to eat.
Serving Suggestions
Cheesy bread can totally be a main dish, not just an appetizer. It’s super filling. Add a quick salad and maybe you’ll feel less guilty about such cheesy indulgence. And of course, fries go perfect with a Philly style sandwich of any kind.
If you’re doing it for party appetizers, cut it into small pieces so people can take just one or two. In this situation, chips are an easy pick.
Let your kids customize their own sections by putting their toppings right on their piece. Some of them might even pile their fries on top, and honestly, that’s not a bad idea.
FAQs
What makes this different from a regular Philly cheesesteak?
It’s not stuffed into a hoagie roll. Instead, all the fillings get piled high onto French garlic bread.
Can I use different types of meat?
Absolutely. Traditional Philly steak is thinly sliced ribeye, but you can use whatever works for you. Ground beef’s easier to find and cheaper. Chicken works great if you want something lighter. Even deli roast beef could work if you chop it up.
Is this enough for a full meal?
How hungry are you? For most people, this is pretty filling. Cut into larger portions, one loaf can feed about 4 people as a main course. If you’re serving it as an appetizer at a party, you’ll get more servings out of it.
Can I make this without the vegetables?
You can, but it won’t be a traditional Philly cheesesteak, but it’s so delicious, you probalby won’t care.
Notes
This recipe can be a lifesaver when people show up unexpectedly. It’s pretty basic, and you probably have most of this stuff already in your kitchen.
I started making this when someone brought something similar to a neighborhood potluck. I’ve been hooked ever since. The best part? No one will know you literally spent 20 minutes pulling together a crowd pleasing snack.
Cheesy Steak Garlic Bread
Ingredients
- 1 Loaf Frozen French Garlic Bread Baked according to package instructions
- 12 oz. Philly Cheesesteak Meat Shaved ribeye or sirloin
- 1 Green Bell Pepper chopped
- 1 Medium Onion chopped
- 1 Tbsp Olive Oil divided
The Seasoning Glaze:
- 2 tsp. Worcestershire Sauce
- Garlic powder onion powder, salt, and black pepper to taste
- 2 cups Shredded Provolone Cheese divided
Instructions
- Preheat your oven and bake the frozen garlic bread according to the package instructions. Keep the oven hot once it’s finished.
- Heat half the olive oil in a skillet over medium-high heat until shimmering. Add the shaved meat in a single flat layer. Pro Tip:
- Let the meat sit undisturbed for 2 minutes to develop a dark, caramelized crust before flipping and breaking it apart.
- Stir the Worcestershire sauce, garlic powder, onion powder, salt, and pepper directly into the hot, seared meat. Transfer the beef to a bowl, ensuring you leave the rendered fat and browned bits behind in the pan.
- Add the remaining olive oil to the same skillet. Sauté the chopped onions and bell peppers over medium heat. They will pick up all the savory beef flavors (the fond) left in the pan. Sauté until tender.
- To prevent the meat and vegetable juices from making the crisp garlic bread soggy, sprinkle half of your shredded provolone cheese directly onto the baked bread first. This creates a melted “fat barrier.”
- Pile the seasoned steak over the cheese barrier, then top with the sautéed peppers and onions.
- Blanket the top with the remaining provolone cheese. Slide the baking sheet back into the oven for 5 minutes, or switch to “Broil” for the last 90 seconds to turn the cheese bubbly and golden-brown.
