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French Garlic Philly Cheesesteak Bread Recipe
Ash Tyrrell

French Garlic Philly Cheesesteak Bread Recipe

I just made this French Garlic Philly Cheesesteak Bread, and wow—it’s one of those meals that makes me smile with every bite. I love how the rich, garlic-buttered base combines with tender cheesesteak meat and gooey cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 loaf of frozen French garlic bread — it offers that strong garlic flavor and buttery texture; thaw or bake according to the package so it’s crisp yet tender.
  • 12 oz Philly cheesesteak meat — slices of ribeye or steak work; leaner cuts will reduce grease.
  • 2 cups shredded provolone cheese — provolone melts nicely without overpowering; shred fresh rather than pre-shredded for better melt and less anti-caking agents.
  • 2 teaspoons Worcestershire sauce — adds savory tangy depth (umami kick).
  • 1 medium onion chopped — gives sweetness and texture; yellow or white onion both fine.
  • 1 green bell pepper chopped — adds color and mild crunch; roasting or sautéing till tender enhances flavor.
  • Olive oil — for sautéing veggies; I use extra virgin for flavor.
  • Garlic powder onion powder, salt, and pepper (to taste) — these seasonings round out flavor; adjust based on how strong your garlic bread already is.

Method
 

  1. First, I bake the frozen French garlic bread according to its package directions. Once it’s golden and crusty on the outside, I leave the oven on—still hot—for later steps.
  2. In a skillet over medium-high heat, I brown the cheesesteak meat until it's nicely cooked. Then I drain off excess fat. After that, I add Worcestershire sauce, garlic powder, onion powder, plus salt and pepper, stirring so all the meat is well seasoned.
  3. While the meat rests, I heat olive oil in another skillet. I toss in the chopped onion and green bell pepper. I cook them until they are soft and a little sweet, making sure they’re tender but still have some texture.
  4. Once the garlic bread is ready, I put down a layer of provolone cheese, then spread the seasoned meat over it, top with the onions and peppers, and add more cheese on top. I believe in plenty of cheese here—it’s half the fun.
  5. I slide the loaded bread back into the oven for about 5 minutes—just long enough for the top cheese to melt and get bubbly.
  6. When the cheese’s melted and the edges of the bread are slightly crisp, I pull it out. Then I slice into portions and get ready to dig in while it’s hot and delicious.

Notes

  • I let the meat rest a tiny bit after cooking before I layer; this helps keep juices that make it moist rather than soggy.
  • I always preheat the oven thoroughly so the garlic bread gets perfectly crisp without burning.
  • I use fresh garlic powder rather than outdated—fresh spices make a big difference in flavor for me.
  • If I want extra cheesiness, I put some cheese under the meat too, not just on top.