Philly Cheesesteak Stuffed French Bread
Football is back and that means it’s time to bring back all of the delicious game day foods! I love a good Philly Cheesesteak sandwich and it seemed like the perfect choice for turning into a game day snack!
French bread is a great vehicle for stuffing for appetizers or easy dinners. I’ve made a few recipes like this before with buffalo chicken or spinach artichoke dip. Although of course, this is not an authentic version of a philly cheesesteak, it’s a great way to satisfy your cravings in a smaller portion size for game day snacking!
Recipe Tips and Suggestions
- I used flank steak for this recipe and sliced it as thin as I could. You could use other cuts of meat like sirloin. The key is to slice it thin.
- Need a shortcut with the meat? Just buy thin-sliced roast beef or London broil at the deli counter of your grocery store. You can heat it in the skillet, but this will save you the trouble of having to slice and cook it yourself.
- Be sure to scrape out some of the bread before you stuff it. You want to leave enough that it holds the filling, but if you leave too much in, it becomes to difficult to stuff and is too much to bite into.
Yield: 4-6 servings
Philly Cheesesteak Stuffed French Bread
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 2 tablespoons olive oil
- 2 pounds flank steak, sliced very thin
- 1/4 cup Worcestershire sauce
- 1/2 cup beef broth
- 1 green bell pepper, seeded and sliced into thin slices
- 1 small yellow onion, sliced
- salt and pepper
- 1 loaf french bread
- 6 slices provolone cheese
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat. Once heated, add the sliced flank steak. Sprinkle with salt and pepper. Let the steak cook, flipping with a fork or spatula as it cooks, until lightly browned, about 5-7 minutes. Pour half of the Worcestershire sauce and 1/4 cup of the beef broth over the beef and cook for another 2 minutes. Remove beef from pan and cover to keep warm.
- Add the other tablespoon of olive oil, the sliced pepper and onion into the same skillet. Cook for about 7 minutes or until the veggies are just getting tender. Stir in the remaining Worcestershire sauce and beef broth. Continue cooking for another minute. Add the beef back into the skillet and stir to combine with the veggies. Season with salt and pepper to taste. Remove from the heat and set aside.
- Preheat oven to 350 degrees. Take a bread knife and slice into the top portion of the bread creating a rectangle. Cut down into the middle of the loaf, but not all the way through (see photos). Essentially, you are creating a groove to put in the filling without removing the sides of the bread. Remove the top portion of the bread and set aside. Use a spoon to scrape out some of the bread in the center to make room for the filling. Warm the bread for 5 minutes in the oven (including the top portion you sliced off).
- Switch oven to broil. Stuff the bread with the steak filling. Layer the cheese slices on top. Place the stuffed bread under the broiler for 3 minutes or until the cheese is melted and bubbly (I leave the top portion to the side for this part to prevent it from getting too toasted). Place the top portion of the bread back on top and gently push down. Cut into 10-12 slices and serve warm.
Nutrition Information:
Yield:
10Serving Size:
1 slice (out of 10)Amount Per Serving: Calories: 397Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 83mgSodium: 623mgCarbohydrates: 27gFiber: 1gSugar: 4gProtein: 35g
