Philly Cheese Steak Cheesy Bread

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

Philly Cheese Steak Cheesy Bread slice being picked up by a hand.

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!

Philly Cheese Steak Cheesy Bread on a baking sheet.

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.

Philly Cheese Steak Cheesy Bread on a baking sheet.

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.

Philly Cheese Steak Cheesy Bread close up.

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

Philly Cheese Steak Cheesy Bread

4.91 from 21 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12


Philly Cheese Steak Cheesy Bread

Course Dinner, Main Course
Cuisine American


  • 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
  • 1/4 cup mayonnaise
  • 8 ounces Provolone cheese sliced


  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.

Nutrition Facts

Serves: 12

Calories270kcal (14%)Carbohydrates21g (7%)Protein13g (26%)Fat15g (23%)Saturated Fat6g (30%)Cholesterol32mg (11%)Sodium408mg (17%)Potassium192mg (5%)Fiber1g (4%)Sugar2g (2%)Vitamin A261IU (5%)Vitamin C9mg (11%)Calcium163mg (16%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic



Sabrina Snyder

Dinner, then Dessert is a collection of recipes I’ve created from 8 years of cooking for clients as a private chef, for family (including babies and now a toddler) and friends. As a private chef I cook for client’s everyday meals as well as dinner parties and cooking classes. The blog is a mix of sinful treats and easy meals everyone will enjoy with a short and manageable list of ingredients.

Read More Posts by Sabrina

Visit Sabrina's Website

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    1. SO good and SO easy for you to make! I hope you enjoy it like we did!

      Your Recipe Critic,

    1. I have never tried anything other than mayo. It may alter the taste to the recipe but this is what I found that works to substitute for mayo:
      Mix plain nonfat yogurt + mustard (honey mustard, Dijon mustard, horseradish mustard, etc.) for an even tastier mayonnaise substitution! Also, mixing a small carton of plain yogurt and mustard together makes a substitute for mayo. Hope that helps!! Good luck and let me know how it turns out!! Xo

    2. I would try using alfredo sauce….just a little bit. I use that when I make steak and cheese pizza:)

  1. 5 stars
    This recipe TOTALLY works!!! Easy too. I made it for myself, so the yield will last me for awhile as I ended up freezing the other bread half.

    My only recommendation is to keep the oven time around 10 minutes unless you really love a super crispy French loaf and a bit of a char on the melted cheese on top…then go 13 to 15 minutes.

    Using a Ribeye steak…freezing it a little….then using an electric knife to get wafer thin steak slices was key to how easy it was to saute in the cast iron pan per the recipe directions. 8 oz didn’t seem like a lot until I mixed it in with all those veggies. It was plenty.

  2. 5 stars
    Wow this recipe makes me happy. ^^ very futuristic n versatile(to chef)~~in order to feel sweet mood, visiting the recipe critic is one of my routine daily life. I firmly believe that this sweet pic bring my life a more brighter place and to cook with others who want to be a food stylist allows me to escape own my cooking♡

  3. 5 stars
    This was very good, I used skirt steak. Only complaint is that this could never make 12 servings except maybe as an appetizer. Makes 2-4 servings as a meal.

  4. 5 stars
    I made this for my family. This recipe was so easy and so good! I have a VERY picky family. I did have to leave the mushrooms off because they refuse to eat mushrooms. I also had to put the mayo on when they were not watching. They never knew it was baked with mayo and THEY LOVED IT. 10 out 10!

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