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Cheesesteak Stuffed Bread has shaved steak, peppers, onions, and cheese stuffed in a sourdough bread boat. Topped with croutons and more cheese – this is one incredible appetizer!
With weekend football games starting up again, we’ve got game day appetizers on our mind! This Cheesesteak Stuffed Bread is a total crowd pleaser!
A crusty loaf of sourdough bread is topped with a cheesy caramelized steak, bell pepper and onion combination – then topped with toasted bread cubes and more cheese. Bake until golden and melty, then slice it up for serving!
Why you’ll love Cheesesteak Stuffed Bread
- That delicious “steak bomb” filling is loaded with flavor!
- It’s a great way to feed a hungry crowd at any party.
- It’s filling enough to serve for dinner.
Key ingredients and Substitutions
- Sourdough bread – The texture of sourdough bread is dense and thick and perfect for stuffing with a cheesy steak filling.
- Shaved steak – We used packaged and frozen shaved steak for convenience, but you can also freeze and thinly-slice a rib-eye steak instead.
- Cheese sauce – To keep this recipe quick and easy, we also used jarred Cheese Whiz instead of making our own cheese sauce. If you’d like to make your own cheese sauce, follow the queso portion of this recipe, but leave out the chiles and jalapenos.
- Provolone cheese – Choose sharp provolone cheese slices which will be used to line the inside of the hollowed-out bread, as well as on top for melting.
- Other ingredients – Yellow onion, green bell pepper, roasted red peppers, garlic and seasoning to flavor the meat.
Special supplies needed
- Large high-walled skillet or wok.
- Sheet tray for baking
How do I make Cheesesteak Stuffed Bread?
- Cut a third of the bread tops off and dice. Hollow out the inside of the remaining piece of bread so you have an inside cavity that can hold the filling.
- Toast the bread cubes with olive oil, salt and pepper and cook in the large saute pan to brown.
- Sauté the steak, then remove from the pan and set aside. Add the vegetables and sauté to partially cook. Add the steak back in to the pan, along with Worcestershire sauce. Cook to evaporate liquid, then drain any excess juices. Add the cheese sauce and cook just long enough to heat through.
- Line the hollowed-out bread loaves with slices of provolone and divide the filling between the two loaves. Divide the bread cubes over the top of each loaf, then add more provolone cheese. Cover with foil and bake to heat through and melt the cheese. Remove the foil cover, add more provolone and brown under the broiler.
- Cut into slices and serve.
Chef’s Tip –
Lining the inside of the hollowed-out bread with provolone before filling with the steak mixture will help prevent the bread from getting soggy. The toasted cubed bread added to the tops will also soak up any remaining liquid while the provolone melts on top.
Frequently asked Questions
- Can I make Cheesesteak Stuffed Bread ahead of time? You could hollow out the bread, toast the bread cubes and make the filling ahead of time, but you should only fill and bake when ready to serve.
- How do I store the leftovers? Cover and store any leftovers in the refrigerator. Reheat in the oven before serving.
- Can I use other types of bread for this recipe? Sure – while we liked the sturdy sourdough bread, you can also use Ciabatta or other firm, crusty loaf of bread.
You may like these other cheesesteak recipes:
- Philly Cheesesteak Pasta
- Cheesesteak Egg Rolls
- Philly Cheesesteak Stuffed Peppers
- Burger Bowl
- Bacon Cheeseburger Lasagna
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Cheesesteak Stuffed Bread
Ingredients
2 one–pound loaves crusty sourdough bread
6 tablespoons extra virgin olive oil, divided
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 14–ounce packages of frozen shaved steak, thawed (we used Old Neighborhood brand)
2 tablespoons butter
1 1/2 cups yellow onion, diced, about one medium onion
1 1/2 cups green bell pepper, diced, about one medium pepper
4 ounces white mushrooms diced
1 tablespoon fresh garlic, minced
1 12–ounce jar roasted red peppers, drained and patted dry then diced
1 tablespoon Worcestershire sauce
1/2 teaspoon gravy flavor color such as Kitchen Bouquet
1 15–ounce jar Cheese Whiz
18 slices sharp provolone cheese, about 1 pound
Instructions
Preheat the oven to 375 degrees F.
Line a sheet tray with foil and cut another large piece of foil that will be used as a cover while the loaves bake.
Cut one third of the tops off of each loaf of bread using a sharp serrated knife and dice into one-inch cubes.
In a large skillet or saute pan with high sides, over medium high heat, add the bread cubes, three tablespoons of olive oil, ½ teaspoon salt and ¼ teaspoon of pepper and toast for about five minutes, tossing often until golden and crunchy. Remove and set aside. Wipe out the pan for the next step.
Heat the pan over high heat with 1 ½ tablespoons of the olive oil and once hot, add half the steak and with two sets of tongs, pull the meat apart as it sears. Remove to a bowl once no pink shows and repeat with the remaining oil and beef. Remove to the same bowl.
Add the butter to the pan and over medium high heat add the onion, bell pepper and mushrooms and cook until they just start to get soft, about 2-3 minutes.
Add the garlic and roasted red peppers and cook one minute.
Add the cooked beef back in along with the Worcestershire sauce, gravy color, remaining salt and remaining pepper and cook over medium heat until most of the liquid has absorbed and the beef becomes tender, about ten minutes.
While the beef cooks, hollow out the loaves of bread and save the inside pieces for bread crumbs for some other recipe.
Pour the beef mixture over a colander and drain the liquid then place the meat back into the pan along with the jar of Cheese Whiz and heat to hot.
Place the hollowed-out loaves onto the prepared sheet tray and lay three slices of provolone across each opening and press in. This will prevent the filling from soaking into the bread and making it soggy.
Divide the filling between the two loaves then divide and press the toasted bread cubes into the filling on both. These will soak up additional liquid.
Top each with three more slices of provolone cheese and bake covered with the other piece of foil for 15 minutes.
Remove the cover, lay three more slices of provolone cheese over the tops of each and broil until golden.
Remove to a cutting board and slice into servings.
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