Irresistible Cheesesteak-Stuffed Garlic Loaf
Crispy garlic bread on the outside, juicy steak and melted cheese on the inside
If garlic bread and a Philly cheesesteak had a love affair, this would be the result. A crusty loaf of bread, hollowed and stuffed with tender beef, sautéed onions and peppers, gooey melted cheese, then brushed generously with garlicky butter and baked until golden and bubbling. This is not a side dish—it’s the main event.
Perfect for game day, parties, casual dinners, or anytime you want to impress with minimal effort and maximum flavor, this stuffed loaf is indulgent, hearty, and completely irresistible.
Ingredients (Serves 4–6)
For the Garlic Loaf
- 1 large crusty loaf (Italian bread, French loaf, or baguette)
- ½ cup (115 g) unsalted butter, softened
- 4 cloves garlic, finely minced
- 2 tablespoons fresh parsley, finely chopped
- ½ teaspoon salt
For the Cheesesteak Filling
- 450 g (1 lb) ribeye steak or sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper
- ½ teaspoon smoked paprika (optional)
For the Cheese
- 200 g provolone cheese, sliced or shredded
- Optional additions:
- Mozzarella (extra stretch)
- Cheez Whiz (authentic Philly style)
Step 1: Prepare the Garlic Butter
In a small bowl, mix the softened butter with minced garlic, parsley, and salt until fully combined. Set aside at room temperature so it remains spreadable.
This garlic butter will flavor both the bread and the filling, so make it aromatic and bold.
Step 2: Prep the Bread
Slice the loaf horizontally, creating a top and bottom. Carefully hollow out some of the soft interior crumb, leaving a sturdy shell about 1½ cm thick. This creates space for the filling without making the loaf collapse.
Brush the inside generously with garlic butter. This step ensures flavor in every bite and prevents the bread from becoming soggy.
Preheat your oven to 190°C (375°F).
Step 3: Cook the Vegetables
Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers. Cook for 6–8 minutes, stirring occasionally, until soft, slightly caramelized, and fragrant.
Season lightly with salt and pepper, then remove from the pan and set aside.
Step 4: Cook the Steak
Increase the heat to high. Add the thinly sliced steak to the same pan. Spread it out and let it sear undisturbed for about 1 minute, then stir and cook quickly.
Add Worcestershire sauce, smoked paprika (if using), salt, and pepper. Cook just until the meat is browned but still juicy—overcooking will make it tough.
Return the cooked vegetables to the pan and toss everything together. Remove from heat.
Step 5: Assemble the Cheesesteak Loaf
Layer provolone cheese along the bottom half of the hollowed loaf. Spoon the hot cheesesteak mixture evenly over the cheese.
Add another layer of cheese on top of the filling. This double-layer technique ensures maximum melt and keeps the filling cohesive when sliced.
Place the top half of the loaf back on.
Step 6: Butter, Wrap & Bake
Brush the outside of the loaf generously with the remaining garlic butter.
Wrap the entire loaf loosely in aluminum foil and place it on a baking tray. Bake for 20 minutes, allowing the cheese to melt and the flavors to meld.
Unwrap the foil and bake for another 8–10 minutes, until the loaf is golden, crisp, and bubbling with melted cheese.
Step 7: Rest & Slice
Remove from the oven and let the loaf rest for 5 minutes. This step is crucial—it allows the cheese to settle and prevents the filling from spilling out when sliced.