Philly Cheese Steak Cheesy Bread Recipe

This Philly Cheese Steak Cheesy Bread is a nice little twist on your standard Philly sandwich. I definitely would stick to provolone over cheese wiz for this recipe because it won’t cook well on high heat. You can use any other cheese you want though. You can also use another tender meat beyond rib eye, just make sure it is tender. The open face makes you look cooler and more creative that you usually are so that will impress the crowd. Tell them you came up with the idea 🙂

Ingredients:

8 ounces Ribeye Steak thinly sliced
salt and pepper to taste
1 tablespoon canola oil
1 tablespoon Worcestershire sauce
2 tablespoons butter
1 green bell pepper sliced
1 yellow onion sliced
4 ounces mushrooms sliced
1 loaf French bread cut in half lengthwise
1/4 cup butter or mayonnaise
8 ounces Provolone cheese sliced

Directions:

Preheat the oven to 400 degrees.
Add the salt and pepper to the ribeye steak.
Heat the canola oil on high heat in a cast iron skillet.
Add the steak to the skillet and cook for 2 minutes or until the meat has a good sear (don’t flip).
Add the Worcestershire sauce and toss with the meat.
Remove from the pan, add the butter, bell peppers, onion and mushroom to the pan.
Season with salt and pepper to taste.
Cook for two minutes, stirring occasionally.
Spread butter or mayo over both halves of the bread.
Layer with slices of Provolone cheese.
Add the steak and vegetables.
Layer with remaining cheese.
Cook for 10-15 minutes on the middle rack until browned.
Slice into two inch thick slices and serve with a bowl of fruit.