Cheesesteak-Stuffed Garlic Bread Loaf

This Cheesesteak-Stuffed Garlic Bread Loaf is the ultimate mashup of two comfort food classics. Juicy, seasoned beef and sautéed peppers and onions get loaded into a crusty garlic bread loaf, then smothered in melty cheese and baked until golden. It’s bold, indulgent, and incredibly satisfying.

Why You’ll Love This Recipe

I love this recipe because it delivers the full cheesesteak experience in a fun, easy-to-share format. The garlic bread brings buttery, crispy edges that pair perfectly with the savory filling, and the gooey melted cheese holds it all together. Whether I’m making it for game day, dinner, or a party appetizer, this loaf never lasts long on the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• A large loaf of crusty Italian or French bread

• Thinly sliced ribeye or sirloin steak

• Olive oil

• Onion (thinly sliced)

• Bell peppers (sliced, any color)

• Garlic (minced)

• Salt and black pepper

• Worcestershire sauce

• Provolone or mozzarella cheese (shredded or sliced)

• Butter

• Fresh parsley (optional, for garnish)

• Garlic powder or fresh garlic for garlic butter

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with foil.

2. I slice the top off the loaf of bread and hollow out the inside, leaving about ½-inch of bread around the edges to hold the filling.

3. In a skillet, I heat olive oil and sauté the onions and bell peppers until soft and slightly caramelized.

4. I add the garlic and cook for another minute, then remove the veggies and set aside.

5. In the same pan, I cook the thinly sliced steak with salt, pepper, and Worcestershire sauce until browned and cooked through.

6. I mix the steak with the sautéed veggies and set the filling aside.

7. I melt butter and stir in garlic powder or fresh minced garlic, then brush the inside of the hollowed loaf with the garlic butter.

8. I layer half of the cheese in the bread, add the steak and veggie mixture, then top with the remaining cheese.

9. I place the loaf on the baking sheet, cover it loosely with foil, and bake for 15–20 minutes.

10. I remove the foil and bake for another 5–10 minutes until the top is golden and bubbly.

11. I let it cool slightly, then slice and serve warm—optionally garnished with chopped parsley.

Servings and timing

This recipe serves about 6–8 people, depending on how I slice it. It takes around 20 minutes to prep and 25–30 minutes to bake, making the total time just under an hour.

Variations

I sometimes use mushrooms for an added umami boost or swap the steak for ground beef or shredded rotisserie chicken. For a spicy twist, I add sliced jalapeños or a drizzle of hot sauce to the filling. Swiss, cheddar, or pepper jack cheese also make great alternatives to provolone.

Storage/reheating

I store leftovers wrapped in foil or in an airtight container in the fridge for up to 3 days. To reheat, I warm slices in the oven at 350°F for about 10 minutes, or until heated through and crispy on the edges. I avoid the microwave to keep the bread from getting soggy.

FAQs

What’s the best bread to use for this recipe?

I use a sturdy loaf like Italian or French bread—something with a crisp crust and soft interior that can hold the filling without getting soggy.

Can I make this ahead of time?

Yes, I assemble the loaf and refrigerate it (unbaked) for a few hours. When I’m ready, I bake it fresh for the best texture and flavor.

What cut of beef works best?

Thinly sliced ribeye is the classic choice for cheesesteak, but sirloin or even flank steak works well too. I slice it thin against the grain for tenderness.

Can I freeze this?

Yes, I wrap the fully baked and cooled loaf tightly in foil and freeze it. When I’m ready to serve, I thaw in the fridge and reheat in the oven until hot.

How do I keep the loaf from getting soggy?

I brush the inside with garlic butter and layer the cheese first—this creates a barrier that keeps the bread crisp, even with the juicy filling.

Conclusion

This Cheesesteak-Stuffed Garlic Bread Loaf is a flavor-packed, crave-worthy dish that’s as fun to make as it is to eat. With melty cheese, tender beef, and garlic-buttered bread in every bite, it’s one of my go-to recipes for feeding a hungry crowd or just treating myself to something seriously satisfying.

Cheesesteak-Stuffed Garlic Bread Loaf

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6–8 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Halal

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Description

This Cheesesteak-Stuffed Garlic Bread Loaf combines the bold flavors of a classic cheesesteak with the buttery crunch of garlic bread. Stuffed with tender beef, sautéed peppers and onions, and gooey melted cheese, it’s a crowd-pleasing comfort food favorite.

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Ingredients

• 1 large loaf of crusty Italian or French bread
• 1 lb thinly sliced ribeye or sirloin steak
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 1–2 bell peppers, sliced (any color)
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• 1 tablespoon Worcestershire sauce
• 1 1/2 cups shredded or sliced provolone or mozzarella cheese
• 3 tablespoons butter
• 1/2 teaspoon garlic powder or 1 clove garlic, minced
• Chopped fresh parsley, for garnish (optional)

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Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with foil.
2. Slice the top off the loaf of bread and hollow out the inside, leaving a 1/2-inch border.
3. Heat olive oil in a skillet over medium heat. Sauté onions and bell peppers until soft and caramelized, about 5–7 minutes. Add garlic and cook for 1 more minute. Remove and set aside.
4. In the same skillet, cook steak with salt, pepper, and Worcestershire sauce until browned and cooked through. Mix with the sautéed vegetables.
5. Melt butter and stir in garlic powder or fresh garlic. Brush the inside of the bread with garlic butter.
6. Layer half the cheese inside the bread, add the steak and veggie mixture, and top with remaining cheese.
7. Place the loaf on the baking sheet, cover with foil, and bake for 15–20 minutes. Remove foil and bake for another 5–10 minutes until golden and bubbly.
8. Let cool slightly, then slice and garnish with parsley if desired. Serve warm.

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Notes

• Use mushrooms, ground beef, or chicken as filling alternatives.
• Add jalapeños or hot sauce for a spicy kick.
• Try different cheeses like cheddar, Swiss, or pepper jack.
• Brush garlic butter and layer cheese first to prevent soggy bread.
• Reheat leftovers in the oven to maintain crispiness.

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Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 4g
• Sodium: 670mg
• Fat: 28g
• Saturated Fat: 13g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 75mg