Philly Cheesesteak Garlic Bread

Philly Cheesesteak Garlic Bread All the bold, savory flavors of a classic Philly cheesesteak piled onto crispy, buttery garlic bread and smothered under a blanket of melted provolone — an outrageously good appetizer, game day snack, or easy weeknight dinner that comes together in under 40 minutes.

INGREDIENTS

• 1 large Italian or French bread loaf, halved lengthwise
• 1.5 pounds ribeye steak, very thinly sliced or shaved
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder (for steak)
• 2 tablespoons vegetable oil
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 8 ounces cremini mushrooms, thinly sliced
• 1 tablespoon Worcestershire sauce
• 0.5 cups unsalted butter, softened (for garlic bread)
• 4 garlic cloves, minced
• 2 tablespoons fresh parsley, finely chopped
• 0.5 teaspoons garlic powder (for butter)
• 0.25 teaspoons salt (for butter)
• 8 slices provolone cheese
• 0.5 cups shredded mozzarella cheese
• fresh parsley, chopped, for garnish
• red pepper flakes, for serving (optional)

STEPS

1. Freeze and slice the steak: For ultra-thin slices, place the ribeye in the freezer for 30–45 minutes until firm but not frozen. Slice as thinly as possible against the grain with a sharp knife. Season with kosher salt, black pepper, and garlic powder and set aside.
2. Make the garlic butter: In a small bowl, mix together the softened butter, minced garlic, fresh parsley, garlic powder, and salt until smooth and well combined. Set aside.
3. Preheat the broiler: Set your oven broiler to high and position the rack about 6 inches from the heat. Line a large baking sheet with foil.
4. Cook the vegetables: Heat 1 tablespoon of the vegetable oil in a large cast iron skillet over medium-high heat. Add the sliced onions and bell peppers and cook, stirring occasionally, for 10–12 minutes until completely softened and caramelized. Add the mushrooms and cook for another 4–5 minutes until golden. Season with salt and pepper, stir in the Worcestershire sauce, and cook for 1 more minute. Transfer to a plate and set aside.
5. Cook the steak: Add the remaining oil to the same skillet over high heat. Add the sliced steak in a single layer — work in batches if needed — and sear without stirring for 1–2 minutes until the bottom develops a crust. Chop and stir with a spatula into small pieces and cook for another 1–2 minutes until just cooked through. Fold the caramelized vegetables back into the steak and toss everything together. Remove from heat.
6. Toast the garlic bread: Place the bread halves cut-side up on the prepared baking sheet. Spread the garlic butter generously and evenly over both cut sides. Broil for 2–3 minutes until the edges are golden and the butter is bubbling and fragrant. Watch closely — bread goes from golden to burnt under the broiler in seconds.
7. Top and melt the cheese: Remove the bread from the oven and pile the steak and vegetable mixture generously and evenly over both halves. Lay the provolone slices over the top, overlapping slightly to cover the filling completely. Scatter the shredded mozzarella over the provolone. Return to the broiler for 2–3 minutes until the cheese is completely melted, bubbling, and lightly golden in spots.
8. Garnish and serve: Remove from the oven and scatter fresh chopped parsley over the top. Slice into individual portions with a sharp knife or kitchen shears and serve immediately while the cheese is still hot and melted.

NOTES Tips: Partially freezing the ribeye before slicing is the easiest way to get paper-thin cuts at home — it makes an enormous difference in the final texture of the steak. Ribeye is the best choice for its fat content and flavor but a well-marbled sirloin works well too. Do not skip caramelizing the onions and peppers fully — properly golden, sweet vegetables are what elevate this above a simple cheesesteak toast. Provolone is the classic choice for its mild, creamy melt but a layer of Cheez Whiz spread directly onto the toasted garlic bread before adding the filling is the ultimate South Philly-style move. Keep a very close eye on the bread under the broiler at every stage — it can burn in under a minute if left unattended. Slice with kitchen shears for clean, easy portions without dragging the toppings.