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Philly Cheesesteak-Stuffed Garlic Bread


  • 1 1-pound loaf peasant bread

  • 1/2 cup extra virgin olive oil (EVOO), divided

  • 2 cloves garlic, finely chopped

  • 1 tablespoon chopped fresh rosemary

  • 1 pound onions, thinly sliced

  • 1 pound sirloin steak or sirloin tips, very thinly sliced

  • Salt and pepper

  • 1/4 cup dry red wine

  • 8 slices provolone cheese


Pre-heat the oven to 375°F. Slice off the top half-inch of the bread and reserve. Scoop out the insides of the loaf so that the shell is about a half-inch thick. Cut the scooped bread into cubes. In a large skillet, heat 6 tablespoons EVOO over medium heat. Add the garlic and rosemary and cook for 2 minutes. Place the bread shell on a baking sheet and brush the inside with some of the seasoned oil. Add 3 cups of bread cubes to the skillet with the remaining seasoned EVOO and toss to coat. Transfer the cubes to the baking sheet, scattering them around the bread shell. Place the reserved bread top on the baking sheet, cut side up. Bake until everything's brown and toasted, 10-15 minutes. Meanwhile, in the same skillet, heat the remaining 2 tablespoons EVOO over medium-high heat. Add the onions and cook, stirring until golden, about 10 minutes. Transfer to a bowl and reserve. Add the steak to the skillet and cook for 4 minutes; season with salt and pepper. Add the wine and cook for 2 minutes. Stir in the reserved onions. Spoon half of the steak-onion mixture into the toasted bread bowl. Top with half of the cheese, then half of the croutons. Layer with the remaining steak-onion mixture, croutons and cheese. Bake until the cheese has melted, 3-5 minutes. Top with the bread lid. Slice into wedges and serve.