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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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