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.