Go Back

French Garlic Philly Cheesesteak Loaf

A delicious blend of garlic bread, seasoned steak, and melted provolone for a savory and satisfying meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Garlic Bread Base
  • 1 loaf ready-to-bake Frozen French garlic bread Can substitute with fresh garlic baguette.
Filling
  • 12 ounces sliced or shredded Philly cheesesteak meat Can prep ahead and store separately.
  • 2 teaspoons Worcestershire sauce Optional for flavor enhancement.
  • 2 cups shredded Provolone cheese Substitutes include mozzarella or pepper jack.
  • 1 cup green bell pepper, roughly chopped You can add more veggies based on preference.
  • 1 medium onion, roughly chopped Caramelizing gives richer flavor.
  • to taste garlic powder Customize based on garlic preference.
  • to taste onion powder Add for extra flavor.
  • to taste salt Use sparingly.
  • to taste pepper Adjust based on heat preference.
  • olive oil for cooking vegetables Essential for sautéing.

Method
 

Preparation
  1. Bake the frozen garlic bread according to the package directions. Remove from the oven but keep it heated.
  2. Cook the Philly cheesesteak meat in a skillet over medium-high heat until browned. Drain excess fat.
  3. Stir in Worcestershire sauce and seasonings into the cooked meat; set aside.
  4. In a new skillet, heat olive oil and cook the chopped onion and green bell pepper until tender.
Assembly
  1. Spread half of the provolone cheese inside the baked garlic bread.
  2. Layer the seasoned beef, then the cooked onions and peppers, and top with the remaining provolone cheese.
Baking
  1. Return the loaf to the oven and bake for about 5 minutes until the cheese is melted and bubbly.
  2. Slice and serve immediately.

Notes

Slice thick for sharing, thin for individual servings. Serve with pickles or hot sauce for added flavor. For storage, cool completely, wrap, and refrigerate for up to 3 days or freeze for a month.