Philly Cheese Steak Cheesy Bread. Beefy, cheesy and incredibly crave-worthy, serve up a taste of Philly at your next gathering. Huge thanks to Moyer Beef for sponsoring today’s recipe! The recipe, opinions, and photos are all my own, but you probably knew that already.
My family is still obsessed with Cheesesteak Sandwiches, and why not? Thinly sliced steak sitting on a bed of sautéed onions and peppers topped with melty cheese on a crusty roll? Yes, please! I don’t blame them for requesting Cheese Steaks pretty much every week! As great as a more traditional Cheese Steak Sandwich is, it’s not super practical when it comes time to feed a crowd.
Based on my family’s reaction, I know a Philly Cheese Steak Cheesy Bread would be a hit at gatherings, and I was determined to figure out how to serve them up at our upcoming holiday gatherings. Inspired by my Olive Cheese Bread Appetizer, My first thought was to create an appetizer using a loaf of french bread from my local bakery. After testing this recipe several times I decided there was no way it could be classified as an appetizer, for two reasons:
test subjectsfamily quickly gobbled up all the individual slices, essentially making a meal out of it.
- If served as an appetizer, it is possible the main course will pale in comparison to all the beefy cheesiness going on here 😉
Although it doesn’t exactly fit into the appetizer category Philly Cheese Steak Cheesy Bread is still an excellent party food, you know, the stuff you serve for tailgating, family game night, game day potluck gatherings, and holiday open houses. And it is still just as easy to make as my Insanely Delicious (and Quick!) Cheesesteak Sandwiches.
I choose to use a Moyer New York Strip Steak that I picked up from Tops Friendly Markets for my Philly Cheese Steak Cheesy Bread. I recently had the opportunity to tour one of Moyer Beef Producer’s farms right here in the Finger Lakes, where I met Mike Ameele, a family farmer who has a beautiful farm and takes great pride in raising beef. If you have not tried Moyer Beef at Tops Markets what are you waiting for? Buying fresh locally sourced beef from small family farms located in the Northeast is as easy a trip to your grocery store!
You can make this Philly Cheese Steak Cheesy Bread to suit your tastes, here are a few more options and a couple of tips:
- The recipe calls for Provolone, but you can use any melty type cheese you prefer (think mozzarella, American, harvarti, and swiss). I know the traditional cheese topping is cheese-whiz, but for our purposes here, it isn’t really going to work.
- I used Moyer Beef New York Strip Steak, a cut that has a good amount of marbling, which adds flavor and moisture to the steak. Ribeye and Sirloin would also be a good choice, but you can use skirt or flank steak also.
- The marinade adds SO MUCH FLAVOR, but it also helps to tenderize the beef if you are using a cut that might be on the tougher side. If you are using a cut like a skirt or flank steak (which will have a great beefy flavor) definitely bump up the marinade time to allow marinade to work its tenderizing magic.
- To get those thin slices of steak easily, try freezing the meat for an hour or so to firm it up before using a sharp knife to cut your slices.
Philly Cheese Steak Cheesy Bread
Thinly sliced steak sitting on a bed of sautéed onions and peppers topped with melty cheese on a crusty french bread loaf
- 2 tablespoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 tsp garlic powder dried thyme, dried parsley
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes
- 8 ounces New York Strip Steak, thinly sliced
- salt and pepper, to taste
- 2 green bell peppers, sliced
- 1/3 cup roughly chopped jarred cherry peppers (optional)
- 4 ounces mushrooms, sliced
- 1 loaf French bread, cut in half lengthwise
- 1/4 cup mayonnaise
- 8 ounces Provolone cheese, sliced
Whisk all the Marinade ingredients together.
Add steak and marinade to a container or Ziploc bag to marinate.
Marinate for 3 hours, or up to overnight. Remove steak from fridge 20-30 minutes before cooking.
Preheat oven to 400 degrees F.
Prepare French bread loafs by slicing in half horizontally. Hollow out the bottom and top halves of bread, leaving about a 1/2-inch-thick shell.
Heat 1 teaspoon olive oil over in a large skillet over medium-high heat until smoking. Pat excess marinade off the steak and add to skillet. Cook undisturbed for 1 minute then continue to cook while stirring just until no longer pink, 1-2 minutes, chopping up meat with a spatula as you cook. Remove to a paper towel-lined plate. (You can also chop the meat on a cutting board once it is fully cooked.)
Wipe out skillet and heat one tablespoon olive oil over medium-high heat. Add peppers and onion and cook 6-8 minutes or until softened. Remove the pan from the heat and add steak. Season with salt and pepper to taste.
Spread each top and bottom half of french bread loaf with mayonnaise. Evenly divide beef mixture between bottom buns then top each with 2 slices provolone cheese. Bake the meat stuffed loafs until the cheese is completely melted.
Slice into two inch thick slices and serve immediately.
If you are using a cut of beef like a skirt or flank steak definitely bump up the marinade time to all day, or overnight if possible, to allow marinade to work its tenderizing magic.