Homemade Philly Cheesesteak Cheesy Bread

Season the thinly sliced ribeye with half of the salt and pepper. Heat canola oil in a skillet over medium-high heat. Add the steak and sear for about 2–3 minutes until browned. Stir in Worcestershire sauce. Remove steak from skillet and set aside.

Sauté the Veggies:
In the same skillet, add butter, then the bell pepper and onion. Cook for 4–5 minutes until tender. Season with remaining salt and pepper. Set aside.

Prepare the Bread:
Preheat oven to 375°F (190°C). Place the halved loaf of bread on a baking sheet, cut-side up.
Optional: Spread a thin layer of mayonnaise on the cut sides.
Mix minced garlic into a bit of softened butter and spread over the bread.

Assemble the Cheesy Bread:
Layer cooked steak, sautéed peppers and onions, and provolone cheese slices evenly across both halves of bread.

Bake:
Bake in the preheated oven for 10–12 minutes, or until cheese is melted and bubbly. For a golden top, broil for an extra 1–2 minutes at the end.

Serve:
Slice into pieces and serve hot as a main dish or appetizer.

Serving and Storage Tips