Oh yes — a Cheesesteak on Garlic Parmesan Bread is the ultimate indulgent sandwich. 🥖🥩🧀 Tender, savory steak piled high, smothered in melted cheese, all on garlicky, cheesy bread — pure heaven. Here’s a detailed recipe:
🥖 Cheesesteak on Garlic Parmesan Bread
Ingredients
(Serves 2–3)
For the sandwich:
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1 lb (450 g) ribeye or sirloin steak, thinly sliced
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1 large onion, thinly sliced
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1 green bell pepper, thinly sliced (optional)
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2–3 tbsp olive oil or butter
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Salt & pepper, to taste
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1 tsp garlic powder
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4 slices provolone or American cheese
For the bread:
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1 loaf French bread or hoagie roll, split in half
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2–3 tbsp butter, softened
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2 cloves garlic, minced
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¼ cup (25 g) grated Parmesan cheese
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Optional: parsley for garnish
Instructions
1. Prep the garlic Parmesan bread
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Preheat oven to 375°F (190°C).
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Mix butter, minced garlic, and Parmesan in a small bowl.
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Spread mixture evenly over the cut sides of the bread.
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Bake for 8–10 minutes until golden and fragrant.
2. Cook the steak
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Heat olive oil or butter in a skillet over medium-high heat.
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Add sliced onions (and bell peppers if using) and sauté until softened, about 5 minutes.
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Push vegetables to the side and add steak slices.
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Season with salt, pepper, and garlic powder. Cook 3–5 minutes, stirring occasionally, until steak is browned but tender.
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Mix steak with onions and peppers.
3. Assemble the cheesesteak
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Remove bread from the oven.
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Layer steak and vegetable mixture on the bread.
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Top with slices of provolone or American cheese.
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Optionally, return to the oven 2–3 minutes until cheese melts.
4. Serve
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Slice into portions and serve immediately while warm.
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Optional: garnish with parsley or drizzle with a little garlic butter for extra indulgence.
💡 Tips
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For faster prep, use thinly sliced frozen steak or leftover roast beef.
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Sautéed mushrooms make an excellent addition.
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Use mozzarella or pepper jack for a different cheese flavor.
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Toasting the bread first ensures it doesn’t get soggy from the steak and cheese.
I can also give you a slow-cooker Philly cheesesteak version — perfect for meal prep and letting the flavors meld beautifully. Do you want me to share that?
