Philly Cheesesteak Garlic Bread

Philly Cheesesteak meets Garlic Bread for the greatest food collaboration yet! If you thought cheesy garlic bread was perfection, wait until you load it with steak, peppers, and caramelized onions for this Philadelphia twist on a classic side dish!

The Garlic Butter

The first step is to prepare the garlic butter which is nothing fancy. It’s the perfect garlic butter recipe that is not only good for garlic bread but even making steak, garlic parmesan fries, or chicken wings! Here’s everything you will need:

• unsalted butter, room temp/softened
• garlic cloves, minced
• parsley, finely chopped
• salt
• black pepper
• oregano
• parmesan, grated

Just add everything to a small bowl, mix together, and it’s ready to go! Feel free to go stronger on the garlic if you can’t get enough.

The Philly Cheesesteak Filling

My husband and I moved to Philly two months ago and we have bene loving it so far! The food scene is absolutely incredible and nothing is more synonymous with this city than the famous Philly Cheesesteak. You can find this sandwich or hoagie on almost every corner and every single Philadelphian has a spot that they think is the best.

I love my Philly Cheesesteak with sweet peppers, spicy cherry peppers, onions, ketchup, and white American cheese. Don’t judge the ketchup, it’s the Philly way and it’s heavenly. Let’s make a homemade version that is full of so much flavor!

First off, you’ll need thinly sliced ribeye. You can purcahse it already prepared at most supermarkets in the meat section. If your local stores do not sell it, you can thinly slice it yourself. The best method to do this is to place the steak in the freezer for about an hour until slightly frozen. This makes it alot easier to thinly slice!

Moving on to the peppers and onions, I like to only use green bell peppers but you can use red as well. It is pretty common to get Philly Cheesesteaks without onions so if you don’t like them skip this. We will start by caramelizing the onions in a pan with some olive oil. Caramelizing onions takes some time but I promise it is worth the extra effort! Low and slow is the way to go to caramelize. If the heat is too high, they will burn. Every two minutes or so, add a splash of water to the pan to create steam and help caramelize the onions.

Once the onions are about 75% caramelized, add the chopped bell peppers and garlic. Add a sprinkle of salt. Cover and let the trapped steam soften and cook the bell peppers. Then remove the veggies from the pan but do not wash the pan.

To the same pan, we’re going to melt down some butter over high heat! HIGH HEAT is key because the meat is thinly shaved so it will cook fast. We want to get a good sear on it without over cooking the meat so high heat is the way to go. Now let’s add some flavor to the meat:

• salt
• black pepper
• onion powder
• garlic powder
• smoked paprika
• chili powder
• brown sugar
• Worcestershire sauce

When the meat is on the pan, add all the ingredients above, mix together, and let the meat sear! Once beautifully browned, take off the heat. Add the peppers and onions and mix all together.

Assembly and Baking

Start off with some thick french bread so that it has the perfect ratio of crispiness and fluffiness. Slice it open into two long halves. Now spread the garlic butter on top! Add the steak and pepper filling on top. Cover with shredded cheese. You can use any cheese you like. I used Monterey Jack but some popular Philly Cheesesteak pairings work too such as provolone, white American, or cooper sharp cheddar.

Pop in the oven to bake at 350°F for 15 minutes. After 15 minutes, turn the oven to broil. Monitor it closely so it does not burn. It only takes 3 to 6 minutes for the cheese to get bubbly and golden brown on top.

Take out of the oven and chop into pieces to enjoy warm!

Craving more Cheese? Try These Cheesy Recipes Out!

• Butternut Squash Mac and Cheese
• Elote Dip
• Cheese Fatayer
• Detroit Style Pizza
• Crispy Cheese Dumplings

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

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