There’s something irresistible about a classic Philly cheesesteak sandwich—the savory, tender beef, the sweet sautéed onions and peppers, and that gooey, melty cheese all coming together in a hearty roll. But what if we took all that cheesy, meaty magic and stuffed it into a crusty French bread loaf? That’s exactly what this Philly Cheesesteak-Stuffed French Bread recipe delivers: the comfort of a cheesesteak sandwich, with the added crunch and indulgence of baked French bread. It’s perfect for game day, dinner with friends, or just treating yourself to a hearty, satisfying meal. Think of it as a mash-up between the best cheesesteak sandwich and the most shareable party appetizer you’ve ever had.
Philly Cheesesteak-Stuffed French Bread
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American
Large skillet or cast iron pan Ideal for getting a good sear on the meat and caramelizing the veggies.
Chef’s Knife Essential for thinly slicing steak and vegetables.
Cutting board Use one for veggies and another for raw meat to prevent cross-contamination.
Mixing bowl To combine the cooked filling with mayo, cheese, and seasoning.
Baking sheet A sturdy sheet pan is perfect for supporting the French bread while it bakes.
Aluminum foil Useful for tenting the bread during baking so it doesn’t over-brown.
Pastry Brush For brushing the garlic butter over the bread crust before baking. If you don’t have one, a spoon works too.
For the Filling
- 1 1/2 pounds ribeye steak thinly sliced (or you can use shaved beef from your butcher)
- 1 tablespoon olive oil
- 1 medium yellow onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika optional, but adds a nice kick
- 1/4 cup mayonnaise helps hold the filling together and mimics the creaminess of some philly cheesesteak sauces
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups shredded provolone cheese mozzarella or white American cheese also work
For the Bread
- 1 large loaf of French bread about 20–24 inches
- 2 tablespoons butter melted
- 1/2 teaspoon garlic powder
- 1 tablespoon parsley chopped (optional, for garnish)
Step 1: Prep Your Ingredients
Thinly slice your ribeye steak against the grain—this ensures tenderness. Slice your onions and bell peppers into strips. Preheat your oven to 375°F (190°C) so it’s ready to go.
Step 2: Cook the Steak and Veggies
Heat the olive oil in your skillet over medium-high heat. Add the onions and bell peppers first, seasoning them with salt, pepper, garlic powder, and smoked paprika. Cook for about 7–8 minutes until softened and lightly caramelized.
Push the veggies to one side of the pan and add the sliced steak. Let it sear without moving it too much for a minute or two, then stir and cook for another 3–4 minutes until browned and just cooked through.
Add Worcestershire sauce to deglaze the pan and mix everything together. Remove from heat and let it cool slightly.
Step 3: Combine the Filling
In a large bowl, mix the cooked steak and veggie mixture with the mayonnaise and half of the shredded provolone. This is what gives your cheesesteak filling that creamy, cheesy quality found in some homemade philly cheesesteak sandwiches.
Step 4: Hollow Out the Bread
Using a sharp knife, slice the French bread in half lengthwise. Hollow out both sides a bit, creating a trench to hold your filling. Save the removed bread for breadcrumbs or croutons.
Brush the inside and edges of the bread with melted butter mixed with garlic powder.
Step 5: Stuff and Bake
Pile the filling evenly into the hollowed-out bread. Top with the remaining cheese.
Place the stuffed bread halves on a baking sheet. Cover loosely with foil and bake for 15 minutes. Remove foil and bake for another 5–10 minutes until the cheese is melted and bubbly and the bread is crisp.
Step 6: Slice and Serve
Let the bread rest for a few minutes before slicing into 2-inch pieces. Sprinkle with chopped parsley if desired. Serve hot with dipping sauces, chips, or a salad.
Pairings That Elevate the Meal
This Philly Cheesesteak-Stuffed French Bread is bold and savory, so pair it with sides and drinks that complement those rich flavors:
- Dipping sauces: A creamy horseradish sauce, spicy aioli, or even a simple cheese sauce can elevate each bite. Some prefer a classic philly cheesesteak sauce, often made with mayo, ketchup, and a hint of Worcestershire.
- Side dishes: Go with classic crinkle fries, onion rings, or a crunchy coleslaw. For a lighter option, a side salad with vinaigrette works well.
- Beverages: A cold beer, iced tea, or even a bold red wine like Zinfandel makes for a great match.
- Soup: A cup of tomato bisque or creamy mushroom soup turns this into a cozy dinner combo.
FAQs
1. What kind of meat is best for Philly cheesesteak-stuffed French bread?
Traditionally, ribeye is king thanks to its rich marbling and tenderness. But for a more budget-friendly or healthy philly cheese steak option, you could use flank steak or even sirloin. Just make sure it’s thinly sliced. For a twist, some people use ground beef or even hamburger philly cheese steak style—just be sure to drain off excess grease.
2. Can I make this using chicken instead of beef?
Absolutely! A chicken philly cheesesteak recipe works wonderfully here. Use boneless, skinless chicken thighs for more flavor or chicken breast for a leaner version. Slice it thinly and cook just like the steak in this recipe.
3. Can I make this in a crockpot?
You can. Use thinly sliced beef or ground beef philly cheese steak sandwich filling and toss it in your slow cooker with onions, peppers, and seasoning. Cook on low for 6–7 hours or high for 3–4. Then just assemble the bread and bake as directed. This transforms into an easy philly cheese steak sandwich recipe crockpot style dish.
4. What’s a good cheese substitute?
Provolone is classic, but white American cheese, mozzarella, or even Cheez Whiz (a nod to the original Philly) are great too. The cheese just needs to melt well. If you like a smoky note, try smoked provolone or gouda.
5. Can I prep this ahead of time?
Definitely. You can make the filling a day ahead and refrigerate it. When ready to serve, stuff the bread, top with cheese, and bake. It’s a great shortcut when planning for a party or dinner guests.
