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Philly Cheesesteak French Bread

Yield 8 servings


  • 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


  1. 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.)
  2. 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.
  3. 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. 
  4. 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. 
  5. Bake at 400 degrees Fahrenheit for 10-15 minutes or until the cheese melts and starts to brown. Slice and serve immediately.

Recipe Notes

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