Cheesesteak on Garlic Parmesan Bread
This easy steak and cheese recipe layers juicy steak, melty provolone, and caramelized veggies on crispy garlic Parmesan bread. A quick and hearty twist on the traditional Philly steak and cheese recipe you’ll crave again and again!
Equipment
- Skillet
- Oven
- Baking Sheet
Ingredients
Garlic Parmesan Bread
- 1 loaf artisan bread (sourdough or ciabatta) sliced lengthwise
- 3 tbsp butter softened
- 2 tbsp Parmesan cheese grated
- 2 cloves garlic minced
- 1 tsp fresh parsley chopped (optional)
Filling
- 2 tbsp olive oil or butter
- 1 pound ribeye steak or ground beef thinly sliced or use frozen steak for cheesesteaks
- 1 medium onion thinly sliced
- 1 green or yellow bell pepper thinly sliced
- 4 slices provolone cheese or your preferred cheese
- salt and pepper to taste
- 1 tsp Worcestershire sauce optional
Instructions
- Preheat oven to 375°F (190°C). In a bowl, mix softened butter, Parmesan, minced garlic, and parsley. Spread mixture evenly over sliced bread. Bake for 8–10 minutes or until golden and fragrant.
- Meanwhile, heat olive oil or butter in a skillet over medium heat. Add onions and bell peppers, season with salt and pepper, and cook until softened and slightly caramelized, about 8–10 minutes.
- Add steak to the skillet, seasoning with salt, pepper, and Worcestershire sauce if using. Cook until browned and fully cooked, about 5–6 minutes. Push the meat aside and place cheese slices over the top to melt, then stir together gently.
- Remove bread from the oven and top with the steak mixture. Return to the oven and broil for 1–2 minutes until cheese is bubbly and edges of bread are crisp. Serve immediately.
Notes
You can prep the steak and veggies ahead of time and reheat when ready to assemble. Leftovers? Reheat in the oven for 5–7 minutes at 350°F or in the toaster oven for a crispy next-day treat!