Philly Steak Bread (Print View)
Succulent beef strips with golden veggies and stretchy cheese baked on crispy bread for an unforgettable treat.
# What You'll Need:
→ Steak and Seasonings
01 -
8 ounces Ribeye Steak, cut into thin strips
02 -
1/2 teaspoon Kosher salt, split in half
03 -
1/4 teaspoon coarse ground black pepper, split in half
04 -
1 tablespoon canola oil
05 -
1 tablespoon Worcestershire sauce
→ Vegetables
06 -
2 tablespoons butter
07 -
1 green bell pepper, cut into strips
08 -
1 yellow onion, sliced thin
09 -
4 ounces mushrooms, cut into slices
→ Bread and Toppings
10 -
1 loaf French bread, sliced lengthwise
11 -
1/3 cup mayonnaise
12 -
8 ounces Provolone cheese, cut into slices
# Directions:
01 -
Turn on your oven and set it to 190°C (375°F).
02 -
Sprinkle half the salt and pepper over your thinly sliced ribeye and drizzle with canola oil.
03 -
Get a cast iron skillet super hot. Toss in the beef and let it sit untouched for 2 minutes to get a nice brown crust.
04 -
Drizzle the Worcestershire sauce over your beef and mix it all together. Take the meat out and put it aside.
05 -
Drop the butter into the same pan with your bell peppers, onions, and mushrooms. Add the leftover salt and pepper. Cook them for about 3-4 minutes until they soften and brown a bit.
06 -
Smear mayo across both cut surfaces of your French bread.
07 -
Put half your cheese slices on the bread first. Next, pile on your cooked steak and veggies, then top with the rest of your cheese.
08 -
Put your loaded bread on a baking sheet and stick it in the middle of your hot oven for 15 minutes until the cheese melts and the edges turn golden.
# Notes:
01 -
For easier slicing, keep the ribeye partly frozen when cutting it super thin.
02 -
Want more kick? Throw a dash of garlic powder on the veggies while they cook.