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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
Cuisine Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Author Jennifer Morrisey

Ingredients

Marinade:

  • 2 tablespoons Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 tsp garlic powder
  • 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

Meat Filling:

  • 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

To serve:

  • 1 loaf French bread cut in half lengthwise
  • 1/4 cup mayonnaise
  • 8 ounces Provolone cheese sliced

Instructions

  • 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.

Notes

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.