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Philly Cheese Steak Cheesy Bread with just a few simple ingredients is the taste of Philly for a crowd! It comes together in just minutes with major flavor in each bite!
With tender cuts of meat, melty cheese, tangy Worcestershire sauce, and fresh veggies, the flavors of Philly cheesesteaks are irresistible! I like to use these tasty ingredients in things like sloppy joes, stuffed peppers, and even egg rolls for a cheesy twist!
Philly Cheesesteak Cheesy Bread Recipe
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. This is going to be your new go-to for summer parties! It has all the amazing flavor of cheesesteaks but easy preparation and convenient pull apart pieces your friends and family will love! Plus, this Philly cheese steak cheesy bread recipe doesn’t require a lot of ingredients and is actually pretty inexpensive to make.
Perfect for quick and easy dinners, parties, game days, and potlucks, the delicious flavors of this Philly cheese steak cheesy bread are sure to impress. One of the most popular recipes on my blog is for a Philly cheese steak cheesy bread, and there are at least four different recipes on the blog for cheesesteaks, but this one is my favorite version for a crowd. A recipe that tastes this good and is so effortless makes it is hard to make cheesesteaks any other way! With soft, flaky French bread, tender ribeye slices, peppers, onions, and mushrooms sauteed to perfection, and melty provolone bubbling on top, be ready to indulge in the ultimate comfort food!
What You Will Need For Cheesesteak Cheesy Bread
Fresh ingredients work best to enhance the flavor of this Philly cheese steak cheesy bread. Scroll down to the recipe card to find the exact measurements for Philly cheese steak cheesy bread ingredients.
- Ribeye Steak:16 ounces thinly sliced.
- Salt and Pepper: To taste.
- Canola Oil: For pan-frying the pieces of steak. You can substitute canola oil for sunflower, vegetable, or grapeseed oils.
- Worcestershire sauce: Adds delicious, tangy flavor to the meat.
- Butter: For pan-frying vegetables. I like using salted butter to enhance the flavor of the veggies.
- Green Bell Pepper: Adds a delicious crunch and zing to your cheesesteaks.
- Yellow Onion: Sliced, adds sweet and savory flavor.
- Mushrooms: Sliced, for delicious flavor and texture.
- French Bread: Cut in half lengthwise.
- Mayonnaise: For creaminess and tang.
- Provolone cheese: I like using provolone because it is rich and savory and melts to perfection. You can also substitute provolone for mozzarella, muenster, or parmesan.
How To Make Philly Cheesesteak Cheesy Bread
This cheesy delight comes together in just a few quick and easy steps! Philly cheese steak cheesy bread is a delicious appetizer, side, or a simple main dish!
- Preheat Oven and Prep Steak: Preheat the oven to 400 degrees. Add the salt and pepper to the ribeye steak.
- Pan-fry Steak: In a large cast-iron skillet add the oil and heat to medium-high. Add the steak and sear each side for about 2 minutes.
- Add Worcestershire Sauce: Add the Worcestershire sauce and toss with the meat. Remove from the pan.
- Sauté Vegetables: Add the butter, bell peppers, onion, and mushroom to the pan and salt and pepper to taste. Cook for two minutes until the veggies are tender.
- Prepare Cheesesteaks: Spread mayonnaise over both halves of the bread. Layer with slices of Provolone cheese. Add the steak and vegetables. Layer with remaining cheese.
- Bake: Cook for 10-15 minutes on the middle rack until browned.
- Serve: Slice into two-inch thick slices and serve immediately.
Great Cheesesteak Pairings
For a classic side, serve up your Philly cheese steak cheesy bread alongside my air fryer potato chips and fries. They are so quick and easy to make, perfect for throwing together right before a party! I like to also serve these alongside my Tuscan and shrimp pasta salads for a complete, delicious summer meal.
Making The Best Philly Cheesesteak Cheesy Bread
You can make this Philly cheese steak cheesy bread to suit your tastes, here are a few more options:
- Cheese: 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.
- Steak: The more tender the cut of meat, the better your end product will be. I use Ribeye, but skirt steak would also work really well. Just avoid really tough cuts of meat or you will end up with very chewy pieces of meat.
- Marinating Meat: Marinating your meat in sauces like Worcestershire, balsamic vinegar, and soy sauce help to break down connective tissue in meat and make it extra tender- perfect for sandwiches.
- Adding Mayonnaise: The mayonnaise on the bread adds a lot of flavor and helps the end product stay moist and creamy, I would not skip it.
Storing Your Cheesesteak Cheesy Bread
- In the Refrigerator: Store your Philly cheese steak cheesy bread in either an airtight container or wrapped tightly in plastic wrap. It will last for up to 4 days.
- In the Freezer: Your cheesy bread can be kept in the freezer for up to 3 months in an airtight container.
- Reheating: To keep your bread from getting soggy, I recommend reheating your Philly cheese steak cheesy bread in the oven for 15-20 minutes at 375 degrees Fahrenheit. Wrap your bread in tin foil before cooking.
More Delicious Steak Recipes
Try these other delicious recipes for steak that will turn out AMAZING every time! A perfectly cooked, flavorful steak is always a good idea for dinner.
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Philly Cheese Steak Cheesy Bread
Ingredients
- 16 ounces Ribeye Steak thinly sliced
- salt and pepper to taste
- 1 tablespoon canola oil
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter
- 1 medium green bell pepper sliced
- 1 medium yellow onion sliced
- 4 ounces mushrooms sliced
- 1 loaf French bread cut in half lengthwise
- 1/4 cup mayonnaise
- 10-12 slices Provolone cheese
Instructions
- Preheat the oven to 400 degrees. Add the salt and pepper to the ribeye steak.
- In a large cast iron skillet add the oil and heat to medium high. Add the steak and sear each side for about 2 minutes.
- Add the Worcestershire sauce and toss with the meat. Remove from the pan.
- Add the butter, bell peppers, onion and mushroom to the pan and salt and pepper to taste.
- Cook for two minutes until the veggies are tender.
- Spread mayonnaise over both halves of the bread.
- Layer with slices of Provolone cheese.
- Add the steak and vegetables.
- Layer with remaining cheese.
- Cook for 10-15 minutes on the middle rack until browned.
- Slice into two inch thick slices and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fantastic, easy recipe and my family really enjoyed it. I substituted Italian loaf for French bread just for more food surface and lathered the bread with a mixture of mayo, artisan mustard and horseradish. Yummy, BTW. However, I think I’ll try regular sub rolls next time. The Italian bread was really thick and crusty. Also, Kroger butcher showed me a prepackaged, 14 oz. container of Beef Shaved Steak for $5.99 and said i would save $$ with that over the Ribeye. Worked beautifully. Huge thumbs up!
Ooh, those are some great tips! Thanks for sharing!
Easy, tasty recipe for any all time favorite! Will make this one again!
I love hearing this! So glad to hear that you love it as much as I do!
Making this tonight for first time but it is my sisters favorite and she has made it for me. I can’t wait.
Can you freeze this ?.
It would be okay frozen. Warm-up in the oven for 10 to 15 minutes or until it is warmed up.
Made this tonight and it was a hit! I used ground beef because I neglected to put ribeye on my list. Turned out great. I can’t wait to try it with ribeye.
Totally enjoyable one!! Thanks a lot!
This was an easy and quick recipe that tasted really good! I used whatever cheese that I had in the refrigerator which included swiss, mozzarella, and pepper jack. Will definitely make again!
Instead of mayo I used garlic butter spread. It was amazing!
This recipe was so easy and so delicious! My company said it was the best Cheesesteak they ever had!
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!
Very Good Recipe! Fun, fast, and very tasty.
This is a very tasty, fast, and fun recipe. We will enjoy having this again real soon. It is a keeper!
This was very easy and delicious!
I thought poblano peppers were in Philly cheese steak sandwiches not green peppers.
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.
DELICIOUS