Philly Cheesesteak Cheesy Bread
Updated
Updated
With ground beef, onions, peppers, and mushrooms, this Philly Cheesesteak Cheesy Bread has the flavors of a classic Philly cheesesteak transformed into a quick, easy, irresistible and affordable appetizer, lunch, or even dinner!
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Easy Philly Cheesesteak Cheesy Bread
This Philly cheesesteak cheesy bread gets requested often in my house. All the classic ingredients and flavors of a Philly cheesesteak (plus a few extras!) are loaded up on a loaf of French bread and baked until the cheese is gooey and melted. Sliced into large pieces for a great simple dinner, or small pieces, it makes an irresistible appetizer.
Like my Philly cheesesteak sloppy joes, I included bell pepper and mushrooms for more flavor and substance and also opted to use ground beef in this recipe instead of steak. It just keeps things quick, easy, and economical, though you can certainly use steak if you desired. I recommend ribeye, like I used in my Philly cheesesteak sliders.
Why You’ll Love This Philly Cheesesteak Bread
Here are a few reasons we love this Philly cheesesteak cheesy bread.
- Perfect for lunch, dinner, or game day. There’s no bad time to eat this Philly cheesesteak bread but game day is a great excuse for it! It’s always one of the first things to disappear. We also love this for a simple and yummy lunch or dinner.
- All the flavors of Philly cheesesteak. With beef and onions (plus peppers and mushrooms!) simmered in broth with a splash of Worcestershire sauce, this bread has all the rich, savory flavor of a classic cheesesteak.
- Easy to prepare. Just cook the veggies and beef, add them to the bread with some cheese, and bake until perfectly melted. Super easy!
Ingredients Needed
This Philly cheesesteak cheesy bread is made with simple and easy to find ingredients.
(Scroll down to the recipe card below for details and measurements.)
- French bread – French bread is a hearty, crusty bread that is able to withhold all of the toppings without becoming mushy or falling apart.
- Mayonnaise – This creates a barrier so the bread doesn’t get soggy and also makes the filling nice and creamy.
- Olive oil – For sautéing the veggies and beef.
- Veggies – Onions are a classic Philly cheesesteak topping and we also added in bell pepper and mushrooms for more flavor and substance.
- Ground beef – Philly cheesesteak is typically made with thin slices of steak but for ease and cost, we’re using ground beef on this Philly cheesesteak bread.
- Worcestershire sauce – Adds rich, savory umami flavor to the beef.
- Salt & pepper – Seasons the beef and vegetables.
- Cornstarch – Thickens the broth.
- Beef broth – Be sure to use low sodium, since we are adding salt to the recipe.
- Cheese – Shredded provolone or Monterey Jack both work well.
- Red pepper flakes – An optional garnish.
How to Make Philly Cheesesteak Cheesy Bread
Here’s a quick overview of how to make this cheesy bread.
(Scroll down to the recipe card below for more detailed instructions and don’t miss the video below.)
- Prepare the bread. Slice the bread in half, lengthwise, and scoop out some of the center. Be sure to not scoop all the way through and to leave a 1-inch border. Spread the mayo on the bread and place on a baking sheet.
- Cook the veggies. Heat the olive oil over medium-high heat. Saute the onion, peppers, and mushrooms until tender. Add the beef, breaking into small crumbles and browning until no pink remains. Drain off any grease.
- Simmer. Stir in the Worcestershire sauce and seasonings. In a separate bowl, combine the cornstarch and broth, then add that as well. Simmer for 2-3 minutes, until the mixture thickens.
- Bake. Spread the beef and veggie mixture between the two bread halves. Top with the shredded cheese. Bake at 375F for 15 minutes, until the cheese is melted and browning.
- Enjoy. Cut into portions and sprinkle with red pepper flakes if desired.
Tips & Variations
Here are a few tips and variations for customizing this Philly cheesesteak bread.
- Don’t scoop too much bread out. Scoop out the bread in the center of the loaves but do not dig all the way through to the other side. You want to leave enough bread that it can still hold the filling, without it falling through.
- Pop it under the broiler. If you want the cheese to brown quicker, you can pop the bread under the broiler for a minute or two.
- Use thinly sliced steak. If desired, you can swap the ground beef for thinly sliced ribeye or other similar steak. I prefer ground beef as it’s easier (and cheaper) but thinly sliced ribeye is what’s typically used on a Philly cheesesteak.
Video: Philly Cheesesteak Cheesy Bread
Serving Suggestions
Sliced into 2-inch pieces, this Philly cheesesteak cheesy bread makes an excellent appetizer. It’s a huge hit on game day in particular but can definitely be enjoyed as a lunch or dinner cut into larger pieces with a side salad.
Proper Storage
- Fridge. Baked and cooled Philly cheesesteak bread can be stored, covered tightly, in the fridge for up to 2 days.
- Freezer. Double wrap the slices in plastic wrap, then again in foil. Freeze for up to 2 months. When ready to use, remove foil and plastic wrap and place bread on a baking sheet to reheat.
- Reheat. Reheat in the oven until warmed through and the cheese is melty again.
More Cheesy Bread Recipes:
- Cheese Zombies
- Cheater Skillet Breadsticks
- Olive Cheese Bread
- Oven Grilled Cheese
- Italian Pull Apart Bread
- Jalapeno Pull Apart Bread
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Philly Cheesesteak Cheesy Bread
Ingredients
- 1 loaf French bread, , cut in half lengthwise
- 1/4 cup mayonnaise
- 1 tablespoon olive oil
- 1 small sweet onion, , diced
- 1 small green bell pepper, , diced
- 4 ounces button mushrooms, , diced
- 1 pound lean ground beef
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1 teaspoon cornstarch
- 1/3 cup low sodium beef broth
- 1 & 1/2 cups shredded Provolone or Monterey Jack cheese
- Red pepper flakes, , for garnish
Instructions
- Preheat oven to 375 degrees F.
- Slice the loaf of bread in half, lengthwise. Scoop out some of the surface, leaving a 1-inch border intact. Spread mayonnaise over both halves of the bread. Place on a baking sheet.
- Warm the olive oil in a large nonstick skillet over medium-high heat. Add the onion, peppers, and mushrooms; sauté until tender, about 2 minutes. Add in the ground beef and continue to cook, browning and breaking it up into tiny crumbles until no pink remains, another 3 minutes or so. Drain off fat.
- Stir in the Worcestershire, salt, and pepper. In a small bowl, whisk together the cornstarch and beef broth; add that to the beef mixture, as well. Gently simmer for 2 to 3 minutes, stirring occasionally, until mixture thickens slightly.
- Divide and spread the filling evenly between the two bread halves.
- Sprinkle with the shredded cheese.
- Bake for about 15 minutes or until cheese is melted and browning. (Or pop it under the broiler for a minute or two.)
- Cut into 2-inch portions across and serve as an appetizer or cut into larger portions for lunch or dinner.
- Sprinkle on a pinch of red pepper flakes for heat and color, if desired. Enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
My family LOVED this!! We don’t care that it’s not authentic – it was easy and tasted GREAT. Thanks!
This bread was absolutely delicious, and so easy to make! My family’s gobbled it up. Such a fun thing to serve at a party, or for a fun family lunch or dinner.