A warm, crusty Italian loaf is transformed into the ultimate flavor bomb by stuffing it with tender, seasoned beef, sautéed peppers and onions, and gooey provolone, all finished with a garlicky butter drizzle. Perfect for sharing at game day, potlucks, or any time you crave mouthwatering, all‑in‑one comfort food.

Ingredients

1 large loaf Italian bread
1 lb (450 g) thinly sliced beef (ribeye or sirloin)
1 cup sliced bell peppers (mixed colors)
1 cup sliced onion
2 cups shredded provolone cheese
3 tablespoons garlic butter
Salt & freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish

Instructions

Preheat & Prep
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Hollow Out the Loaf
Slice off the top third of the Italian loaf. Use your hands or a spoon to remove most of the interior, leaving a ½‑inch shell.
Cook Steak & Vegetables
Heat a large skillet over medium heat. Add the sliced beef; cook, stirring, until just browned. Add the bell peppers and onions, sautéing 4–5 minutes until soft. Season with salt and pepper.
Assemble the Loaf
Spoon the hot beef and vegetable mixture into the hollowed-out bread. Layer shredded provolone evenly over the filling. Drizzle garlic butter over the cheese.
Bake
Place the stuffed loaf on the prepared sheet and bake 15–20 minutes, until the cheese is melted, bubbly, and starting to brown.
Garnish & Serve
Remove from the oven, sprinkle with chopped parsley, and slice into thick servings. Serve immediately.

Tips & Variations

Cheese Swap: Use provolone, mozzarella, or a spicy pepper jack blend.
Bread Upgrade: Try a sourdough boule or ciabatta loaf for extra tang.
Add Heat: Toss in sliced jalapeños or red‑pepper flakes with the peppers and onions.
Make‑Ahead: Prepare the filling up to a day ahead; assemble and bake just before serving.
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Nutrition & Servings

Calories: ~450 kcal per serving (1/6 loaf)
Servings: 6 generously sized slices
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Storage

Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–7 minutes to restore crispness.

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Serving Suggestions

Dipping Sauces: Offer marinara, ranch dressing, or a spicy sriracha mayo for extra flavor.
Side Salad: A crisp garden salad or Caesar salad cuts the richness and rounds out the meal.
Soup Pairing: Serve alongside tomato basil or French onion soup for a hearty combo.
Beverage: Pair with an ice‑cold beer, iced tea, or a crisp soda to balance the savory, cheesy loaf.

Nutritional Estimate (per serving, makes 6)

Calories: 450 kcal
Total Fat: 22 g
Saturated Fat: 11 g
Carbohydrates: 40 g
Dietary Fiber: 2 g
Sugars: 3 g
Protein: 20 g

Values are approximate and may vary based on specific ingredients used.

Pro Tips for Perfect Cheesesteak‑Stuffed Garlic Bread

Choose Tender Beef: Thinly sliced ribeye or sirloin ensures juicy, tender filling.
Even Layering: Distribute steak and vegetables evenly to prevent dry spots.
Garlic Butter Quality: Use real butter mixed with fresh garlic for authentic flavor.
Cheese Coverage: Cover every inch of filling with cheese to lock in moisture and create a gooey top.
Rest Before Slicing: Let the loaf cool for 2–3 minutes after baking so the cheese sets slightly and doesn’t all squirt out when cut.

This Cheesesteak‑Stuffed Garlic Bread Loaf brings together all the best elements of a classic Philly cheesesteak and a buttery garlic loaf in one shareable dish. Whether it’s the centerpiece at your next gathering or a game‑day snack, its irresistible blend of tender steak, sautéed veggies, melty provolone, and garlicky bread will satisfy every craving. Enjoy!

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Frequently Asked Questions

Q: Can I use frozen steak for the filling?
A: It’s best to use fresh, thinly sliced steak. If using frozen, thaw completely, pat dry, and slice thinly before cooking to avoid excess moisture.

Q: What if I don’t have provolone?
A: Cheddar, mozzarella, pepper Jack, or Swiss all work beautifully. Choose a melt‑friendly cheese you enjoy.

Q: How do I keep the bread from getting soggy?
A: Don’t overfill the loaf. Make sure any excess juices are drained from the steak mixture before stuffing. A light brush of garlic butter on the interior crust also helps seal it.

Q: Can I freeze this for later?
A: Yes. Assemble the stuffed loaf, wrap tightly in foil, and freeze for up to one month. Bake from frozen at 375°F for 25–30 minutes, covered, then uncover for the last 5 minutes.

Final Thoughts

This Cheesesteak‑Stuffed Garlic Bread Loaf is the ultimate fusion of two comfort‑food classics. Its shareable format and bold flavors make it perfect for parties, casual dinners, or as a fun twist on weeknight meals. With tender, seasoned steak and vibrant peppers and onions encased in garlicky, cheesy bread, every slice delivers maximum satisfaction.