Philly Cheese Steak Cheesy Bread with just a few ingredients is the taste of Philly for a crowd!

Philly Cheese Steak Cheesy Bread sounds like a hard recipe but it’s actually ready to go in the oven in less than 20 minutes and is a perfect recipe for a crowd.

Hey everyone it’s Sabrina again from Dinner, then Dessert and this month I’m bringing one of my favorite flavors to Alyssa’s blog… Philly Cheese Steaks!

One of the most popular recipes on my blog is for a Philly Cheese Steak Grilled Cheese, and there are at least four different recipes on the blog for cheese steaks, but this one is my favorite version for a crowd.

In addition to being an easy and quick dish you can serve a large number of people. In addition that you don’t even need a large amount of ingredients so this dish is actually also inexpensive to make.

You can make this Philly Cheese Steak Cheesy Bread to suit your tastes, here are a few more options:

• The recipe calls for Provolone, but you can use any cheese you prefer. Just don’t use Cheez Whiz in this recipe, it won’t cook as well on high heat.
• The more tender the cut of meat the better your end product will be. I use Ribeye, skirt steak would also work really well. Just avoid really tough cuts of meat or you’ll end up with very chewy pieces of meat.
• The mayonnaise on the bread adds a lot of flavor and helps the end product stay moist and creamy, I would not skip it.

5.0 from 1 reviews

Philly Cheese Steak Cheesy Bread

 

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Philly Cheese Steak Cheesy Bread

Author: Sabrina from Dinner, then Dessert

Recipe type: Party Food

Cuisine: American

Serves: 12 servings

Ingredients

• 8 ounces Ribeye Steak, thinly sliced
• salt and pepper, to taste
• 1 tablespoon canola oil
• 1 tablespoon Worcestershire sauce
• 2 tablespoons butter
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 4 ounces mushrooms, sliced
• 1 loaf French bread, cut in half lengthwise
• ¼ cup mayonnaise
• 8 ounces Provolone cheese, sliced

Instructions

1. Preheat the oven to 400 degrees.
2. Add the salt and pepper to the ribeye steak.
3. Heat the canola oil on high heat in a cast iron skillet.
4. Add the steak to the skillet and cook for 2 minutes or until the meat has a good sear (don't flip).
5. Add the Worcestershire sauce and toss with the meat.
6. Remove from the pan, add the butter, bell peppers, onion and mushroom to the pan.
7. Season with salt and pepper to taste.
8. Cook for two minutes, stirring occasionally.
9. Spread mayonnaise over both halves of the bread.
10. Layer with slices of Provolone cheese.
11. Add the steak and vegetables.
12. Layer with remaining cheese.
13. Cook for 10-15 minutes on the middle rack until browned.
14. Slice into two inch thick slices and serve immediately.

3.5.3226

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