Philly Cheesesteak French Bread
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Philly Cheesesteak French Bread is a delicious open-faced sandwich with plenty of juicy meat, crisp veggies, and melty cheese for an easy dinner that is sure to satisfy!
*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that make Dessert Now Dinner Later possible.
I have been stuck in a dinner rut. I feel like we fix the same meals all the time, and I’m just not in the mood to make dinner, like ever, haha. Mostly because when the kids get home from school it’s “go time” to feed the dog, help with homework, and cook dinner before my husband gets home. It’s madness I tell you!
My kids are picky little eaters too which makes dinner that much more of an uphill battle. So, I’ve determined to make a few meals that I know the kids will like, and a few meals that I know my husband and I will like each week. Crazy enough, this Philly Cheesesteak French Bread is actually one meal everyone is okay with. My kids would prefer no veggies, but they ate it anyway and liked it for the most part.
I’m a huge fan of fresh baked bread whenever I can have it. It just tastes a million times better! So I keep Rhodes loaves in my freezer for pizza dough and French bread, which is what I baked for this recipe. I put the frozen loaf of bread in the fridge to thaw overnight covered with sprayed plastic wrap. Then take it out of the fridge in the morning, roll it into a longer loaf and re-cover it with sprayed plastic wrap. Let it rise at room temperature, cut some slits on top with a serrated knife, and bake it fresh to use for dinner that night. This bread does not even compare to the cheap loaves of ready-made French bread at the store.
For this Philly Cheesesteak French Bread, you cook up the meat and veggies separately, then combine them together. Cut the French bread in half, spread some mayonnaise on the inside of both halves, layer with cheese, meats and veggies, then more cheese, and bake! The hardest part is cutting the meat and veggies in preparation for this meal, and honestly, that’s not very difficult.
I really loved this loaded Philly Cheesesteak French Bread! It’s flavorful, crunchy, and tender in all the right places. This meal is pretty quick to put together if you bake the bread ahead of time. Plus, it’s a pretty balanced meal with grains, protein, vegetables, and dairy. (Mom win right there!) I can’t wait to have it again!
Philly Cheesesteak French Bread
- 1 loaf Rhodes white bread
- 2 Tbsp oil, divided
- up to 1 lb thinly sliced beef (I used top round)
- coarse salt and pepper
- 1 tsp minced garlic
- 1 Tbsp Worcestershire sauce
- 1 green bell pepper, sliced
- 1 white or yellow onion, sliced
- 1/3 cup mayonnaise
- 8 oz (12 slices) provolone cheese
- Place 1 loaf Rhodes white bread on a greased baking sheet. Cover with sprayed plastic wrap. Let it thaw slightly without letting it rise too much. Remove the plastic wrap and roll the bread into a longer loaf (the length of the pan). Place the plastic wrap back on top of the bread and let rise at room temperature until double in size. Cut 5 slits diagonally across the top of the loaf with a serrated knife. Bake at 350 degrees Fahrenheit for 15-20 minutes or until golden brown. Remove from oven and allow to cool. (TIP: Thaw loaf in the refrigerator overnight. Take it out of the fridge in the morning, roll it, and continue with the rising and baking instructions.)
- Heat a large skillet over medium-high heat. Generously season beef strips with salt and pepper. Add 1 Tbsp of oil to the hot skillet. Then add meat to the hot oil and sear, cooking for 2 minutes. Add the garlic and Worcestershire sauce THE LAST 30 SECONDS. Remove meat from pan into a large bowl or plate and set aside. Return skillet to stovetop.
- Add 1 Tbsp of oil to the hot skillet. Add vegetables, season with salt and pepper, and cook about 5 minutes, stirring occasionally, until starting to soften. Remove vegetables from pan and toss with meat.
- Cut French bread in half width-wise. Spread mayonnaise on the inside of both halves. Layer with three pieces of cheese on each half. Divide meat and veggie mixture on top of the cheese. (Try not to drench the bread with any juices.) Top both halves with 3 more pieces of cheese each.
- Bake at 400 degrees Fahrenheit for 10-15 minutes or until the cheese melts and starts to brown. Slice and serve immediately.
Nutrition Information:Yield: 8
Amount Per Serving: Unsaturated Fat: 0g
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