Steak and Cheese Stuffed French Bread
If you’re a fan of the traditional Philly cheesesteak (‘cause we totally are), then you’re going to appreciate this steak and cheese stuffed French bread recipe. With our easy-to-follow instructions, you’ll learn how this famous sandwich is made. We pulled out all the stops to create a great-tasting meal!
The secret to authenticity is in how we prepared the filling. We took special care to finely dice the green bell pepper and yellow onion. We also used a combination of shredded Swiss and provolone cheese and milk, resulting in a moist and hearty interior. Then, we toasted the French bread to create the crispy exterior you come to expect from one of America’s favorite sandwiches.
Use extra Worcestershire sauce to season and maximize the flavor of this dish. You’re going to love the thick and ‘sliceable’ results, and the kids will love it too! Our recipe is an amazing weeknight meal or great for a game day treat.
Steak and Cheese Stuffed French Bread Recipe
Ingredients
- 1 loaf French bread
- 1 lb beef, such as thin-sliced round steak
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 medium yellow onion, diced
- 1 green bell pepper, seeded and diced
- 4 tsp Worcestershire sauce
- 2 Tbsp all-purpose flour
- 1/2 cup milk
- 1 cup provolone cheese, shredded
- salt and pepper, to taste
- 1/2 cup Swiss cheese, shredded
Instructions
- Preheat oven to 350 degrees. Cut French bread in half lengthwise then scoop a shallow well in both the top and bottom halves of the bread leaving a 1" border around the edges and enough bread in the bottom of the loaf to prevent leakage. Tear or chop the bread removed from center into small pieces and set aside.
- Stack the thinly sliced steaks on top of each other then slice crosswise as thinly as possible to make strips of beef. The small strips will cook quickly and be very tender.
- Place a large skillet over medium-high heat then add strips of beef, salt and pepper. When beef is nearly cooked through, add onion, bell pepper and Worcestershire sauce and cook an additional 3 minutes, just to begin softening the onion and bell pepper.
- Sprinkle flour over meat mixture then stir to combine. Add milk and stir to combine. Bring mixture to a boil, then reduce heat to medium-low and simmer for 2–3 minutes, stirring constantly until thickened.
- Remove from heat, add shredded provolone cheese then stir until cheese has melted. Add chopped bread from center of loaf into meat mixture and stir until it has completely incorporated and the mixture is very thick. Remove from heat and season to taste with salt and pepper or a few additional dashes of Worcestershire sauce.
- Transfer meat filling into the bottom half of the hollowed-out French bread, top with Swiss cheese and cover with top half of the loaf. Place on a baking sheet and bake, uncovered, for 8–10 minutes until the bread is crispy and Swiss cheese inside is melted.
- Remove from oven and let sit for 5 minutes before slicing and serving.
Notes
