Cheesesteak-Stuffed Garlic Loaf

This cheesesteak-stuffed garlic bread loaf transforms an ordinary Italian bread into a complete meal that's perfect for game days, casual entertaining, or when you're craving serious comfort food. The combination of tender beef, caramelized vegetables, and melty cheese all tucked inside a crusty garlic bread creates an irresistible handheld feast that disappears quickly whenever I serve it.

I first created this recipe when hosting friends for a football game, and it's become our mandatory viewing party food. The way the cheese pulls when you take a slice makes everyone reach for their phones to capture the moment before diving in.

Ingredients

• Italian bread loaf: Choose a substantial loaf with a crusty exterior and soft interior that can hold up to filling
• Thinly sliced beef: Ask your butcher to slice ribeye or sirloin paper-thin for authentic cheesesteak texture
• Bell peppers: A mix of colors adds visual appeal and subtle flavor differences
• Onions: Sweet varieties like Vidalia caramelize beautifully and balance the savory meat
• Provolone cheese: Traditional for cheesesteaks with the perfect melt factor and mild tanginess
• Garlic butter: The secret weapon that infuses flavor into every bite of bread
• Salt and pepper: Diamond Crystal kosher salt and freshly ground black pepper make all the difference
• Fresh parsley: Adds a pop of color and fresh herbaceous note to cut through the richness

Step-by-Step Instructions

Prepare the bread:

Slice your Italian loaf horizontally and gently hollow out about an inch of the interior. This creates the perfect cavity for holding all your fillings while ensuring you still have enough bread for structure. Brush the inside lightly with some of your garlic butter.

Sauté the vegetables:

Cook your sliced onions and peppers in a tablespoon of garlic butter over medium heat for about 8 minutes. You want them soft and slightly caramelized with some golden edges which brings out their natural sweetness. Transfer to a plate once done.

Cook the beef:

In the same skillet increase heat to medium high and add your thinly sliced beef. Season generously with salt and pepper. Cook quickly stirring frequently for just 3 to 4 minutes until beef is just cooked through but still tender. The thin slices will cook very quickly so monitor closely to avoid overcooking.

Assemble the loaf:

Layer half the cheese along the bottom half of your hollowed bread. Add the beef and vegetable mixture then top with remaining cheese. Cap with the top portion of the bread.

Finish with butter:

Spread remaining garlic butter over the top of the loaf and wrap loosely in foil leaving the top partially exposed so the bread can crisp up.

Bake to perfection:

Place in your preheated oven and bake for 15 minutes then remove foil and bake another 5 minutes until cheese is completely melted and the top is golden and crispy.

Rest and slice:

Allow the loaf to rest for 5 minutes before slicing into portions. This helps the cheese set slightly and makes for cleaner slices.

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The garlic butter is truly the unsung hero of this recipe. I make extra and keep it in my fridge for impromptu garlic bread whenever the mood strikes. My family has started requesting this cheesesteak loaf for birthdays instead of cake which tells you everything you need to know about how good it is.

Make Ahead Options

This stuffed loaf can be fully assembled up to 4 hours before baking. Wrap in foil and refrigerate then allow to come to room temperature for 30 minutes before baking. For longer storage prep all components separately and assemble just before baking for the freshest result.

Regional Variations

In Philadelphia the birthplace of the cheesesteak debate rages about proper cheese Cheez Whiz versus provolone. Feel free to substitute Cheez Whiz for a more authentic Philly experience or use American cheese for extra creaminess. Some regions also add mushrooms hot cherry peppers or ketchup to their cheesesteaks all delicious options to customize this loaf.

Serving Suggestions

Slice this loaf into 2inch portions for a substantial serving. It pairs wonderfully with a tangy coleslaw or simple green salad to cut through the richness. For casual entertaining set out small plates and napkins plenty of napkins and let guests help themselves buffet style.

Vegetarian Adaptation

For a meatfree version substitute 8 ounces of sliced portobello mushrooms and 8 ounces of seitan or plant based beef strips for the meat. Sauté the mushrooms until they release their moisture and begin to brown before adding the plant protein. The umami from the mushrooms creates a satisfyingly meaty experience without the beef.

Frequently Asked Questions

→ Can I use a different type of bread?

Yes, you can substitute Italian bread with a French baguette, ciabatta, or even sourdough. Choose a loaf sturdy enough to hold the filling.

→ What cheese works well besides provolone?

Other great options include mozzarella, Monterey Jack, or Swiss cheese, as they melt beautifully and pair well with the beef and veggies.

→ How do I store leftovers?

Wrap any leftover slices tightly in aluminum foil and store them in an airtight container in the refrigerator. Reheat in the oven at 350°F (175°C) for best results.

→ Can I make this dish vegetarian?

Absolutely! Replace the beef with a plant-based meat substitute or hearty mushrooms, and skip the cheese or use a vegan alternative.

→ What sides pair well with this dish?

Serve with a fresh green salad, crispy roasted potatoes, or a bowl of tomato soup for a complete and balanced meal.