By This Philly Cheesesteak Garlic Bread balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Philly Cheesesteak Garlic Bread captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Philly Cheesesteak Garlic Bread becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 loaf Italian bread
2 teaspoons garlic, minced
½ cup unsalted butter, softened
1 teaspoon kosher salt
½ teaspoon pepper
1 pound ribeye steak
Black pepper, to taste
1 tablespoon extra virgin olive oil
1 large yellow onion, thinly sliced
1 green bell pepper, thinly sliced (optional)
1 ½ cups mozzarella cheese, shredded
½ cup parmesan cheese
Parsley, chopped for garnish
Step-by-Step Cooking Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Slice the loaf of bread lengthwise into two halves. Place both halves of the bread onto the lined baking sheet, cut side up.
In a small bowl, combine the garlic, butter, salt, and pepper. Spread an equal amount of the mixture over the cut sides of the bread. Set aside while you make the Philly cheesesteak toppings.
Slice the meat into thin strips. Season strips with salt and pepper and set aside.
To a large cast-iron skillet over medium heat, add olive oil and butter. Once the butter is melted and the oil is hot, add onions. Cook, stirring frequently until caramelized (about 10-15 minutes). If using green peppers, add them to the skillet in the final 5 minutes of cooking the onions. Transfer onions (and peppers) to a plate and cover to keep warm.
To the same skillet over medium heat, add the ribeye slices.
Using two spatulas, shred the meat. Use one spatula to hold the meat in place and the other to pull it apart. (This step helps tenderize the meat while it cooks.)
Continue cooking until the meat is cooked through, but not crisp (about 2 minutes).
Divide the meat equally between both halves of the bread. Then, top each with onions and green peppers (if using). Top with shredded mozzarella and parmesan, ensuring all the meat is covered with cheese. Bake for 12-14 minutes or until golden brown.
Garnish with parsley. Slice the bread into 8 portions (or your desired servings) and serve.
Prep Time: 25 minutes | Cooking Time: 12 minutes | Total Time: 37 minutes
PREPARATION STEPS
Preheat oven to 350°F. Line a baking sheet with parchment paper.
1 green bell pepper, thinly sliced (optional)
Slice the loaf of bread lengthwise into two halves. Place both halves of the bread onto the lined baking sheet, cut side up.
In a small bowl, combine the garlic, butter, salt, and pepper
Spread an equal amount of the mixture over the cut sides of the bread
Set aside while you make the Philly cheesesteak toppings.
Slice the meat into thin strips. Season strips with salt and pepper and set aside.
To a large cast-iron skillet over medium heat, add olive oil and butter
Once the butter is melted and the oil is hot, add onions
Cook, stirring frequently until caramelized (about 10-15 minutes)
If using green peppers, add them to the skillet in the final 5 minutes of cooking the onions
Transfer onions (and peppers) to a plate and cover to keep warm.
To the same skillet over medium heat, add the ribeye slices.
Using two spatulas, shred the meat. Use one spatula to hold the meat in place and the other to pull it apart. (This step helps tenderize the meat while it cooks.)
Continue cooking until the meat is cooked through, but not crisp (about 2 minutes).
Divide the meat equally between both halves of the bread
Then, top each with onions and green peppers (if using)
Top with shredded mozzarella and parmesan, ensuring all the meat is covered with cheese
Bake for 12-14 minutes or until golden brown.
Garnish with parsley. Slice the bread into 8 portions (or your desired servings) and serve.
Prep Time: 25 minutes | Cooking Time: 12 minutes | Total Time: 37 minutes
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
