Everything you love about a Philly cheesesteak sandwich in crunchy, cheesy bread form! Steak, peppers, onions, and mushrooms are piled onto this comforting Philly Cheesesteak Bread.
Preheat the oven to 400°F and line a baking sheet with parchment paper. Set aside.
In a large skillet over medium high heat, melt 1 tablespoon of butter. Season the sliced steak with salt and pepper and add to the skillet. Brown until the meat is fully cooked through. Remove from the pan and set aside.
3 tablespoons unsalted butter, 1 pound Ribeye steak, salt and pepper
Add the remaining butter to the pan, melting, and then add the sliced bell peppers, onions and mushrooms. Season the vegetables with salt, pepper and worcestershire sauce and saute until softened. Remove the pan from the heat.
3 tablespoons unsalted butter, salt and pepper, ½ cup red bell pepper, ½ cup green bell pepper, 1 medium yellow onion, 1 cup sliced mushrooms, 1 Tablespoon Worcestershire sauce
Cut the loaf of bread lengthwise and lay it on the prepared baking sheet. Spread the mayo evenly across both sides.
1 large Italian bread loaf, ¼ cup mayonnaise
Lay 6 slices of cheese over the bread.
12 slices provolone cheese
Evenly divide the steak and sauteed vegetables across the bread.
Top with remaining the cheese.
Bake for 12-15 minutes, or until the cheese is melted.
Slice and serve immediately.
Notes
Store leftovers covered in the refrigerator for 3-4 days.