Here’s a decadent Cheesesteak-Stuffed Garlic Bread Loaf—perfect for game day or a hearty meal 🥖🥩🧀
🧄🥩 Cheesesteak-Stuffed Garlic Bread Loaf
Ingredients (serves 4–6)
For the filling:
- 1 lb thinly sliced beef (ribeye or sirloin)
- 1 small onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce (optional)
- 1–1 1/2 cups shredded provolone or mozzarella cheese
For the bread:
- 1 large French or Italian bread loaf
- 1/4 cup butter, softened
- 2–3 cloves garlic, minced
- 1 tablespoon chopped parsley (optional)
Instructions
- Cook the filling
- Heat olive oil in a skillet over medium heat.
- Sauté onions and bell peppers until soft (3–4 minutes).
- Add beef, garlic powder, salt, pepper, and Worcestershire sauce.
- Cook until beef is browned and just cooked through. Remove from heat.
- Stir in shredded cheese while filling is hot (so it melts slightly).
- Prepare the bread
- Preheat oven to 375°F (190°C).
- Slice the top off the loaf lengthwise and hollow out the center, leaving about a 1-inch shell.
- Mix softened butter with minced garlic and parsley. Spread inside the hollowed loaf.
- Stuff the loaf
- Fill the bread with the cheesesteak mixture, pressing down slightly.
- Optional: top with a little extra cheese.
- Bake
- Wrap loaf in foil and bake for 15–20 minutes.
- Unwrap and bake another 5–10 minutes to crisp the top.
- Serve
- Slice and serve hot. Great with a side of marinara or your favorite dipping sauce.
💡 Tips
- For extra flavor, sauté mushrooms along with the peppers and onions.
- Can be made ahead: assemble and refrigerate, then bake before serving.
- Mini versions work well for parties—use small baguettes or rolls.
I can also give a slow cooker version where the beef and veggies are cooked ahead, then stuffed into the bread right before baking for less hands-on time. Do you want that version?
