Philadelphia Cheese Steak Simple, yet crowd-pleasing, Cheesy Bread is a classic Philly dish.
Authentic Philly Cheese Steak Although this Cheesy Bread takes a long time to prepare, it can be baked and served to a large group in less than twenty minutes.
Hello, everyone! It’s Sabrina from Dinner, then Dessert here, and I’m bringing a taste I really enjoy to Alyssa’s blog this month. Cheesesteaks from Philly!
A grilled Philly cheese steak is one of my blog’s most popular posts. This cheese steak recipe is my favorite for sharing with others, however there are at least four others on the blog.
You can easily feed a large group of people with this dish, and it takes very little time to prepare. Even better, there is no need for a lot of different components, therefore the cost to cook this dish is low.
When I first discovered this recipe for Philly Cheesesteak Cheesy Bread, I couldn’t contain my joy. It may have seemed complicated at first glance, but this is really a very simple dish. It’s also great for hosting parties or hosting friends and family over for games. Similarly, you may make a quick and delicious dinner with it.
Our kids have taken after their dad and share his passion for Philly Cheesesteaks. This is a great dish because it gives them something they already enjoy. The truth is that we never have any food left over.
When I’m preparing it for a party or an appetizer, I cut it into bite-sized pieces. When I’m making it for a meal, I leave the chunks a little bit bigger. Thank goodness I found this recipe late one night when I was scrambling for something to make for a party we were giving. The comment I got from my children was that sometimes you get what you’re looking for by complete accident.
Ingredients
Slicing a 16-ounce ribeye steak very thinly
Sliced 1 yellow onion 10-12 slices of Provolone
A single green bell pepper, cut
A third of a cup of mayonnaise
Sprinkling of canola oil (one tablespoon)
1 loaf of French bread, halved horizontally
Ingredients: 4 ounces of mushrooms, cut; 1/2 tsp. of Kosher salt, split
The equivalent of 2 tablespoons of butter
1 tablespoon of Worcestershire sauce 14 teaspoon of coarsely ground black pepper
Bring the oven up to temperature, preferably 400 degrees F.
Put parchment paper on a baking pan. Putting aside.
Use half of the salt and pepper and all of the canola oil to season the steak.
Steak should be cooked in a cast-iron skillet over high heat for two minutes without being flipped.
Put in some Worcestershire sauce, and mix it in.
Take the steak out of the skillet and place it on a serving dish.
Put the butter, green peppers, onions, mushrooms, and the remainder of the salt and pepper in a cast-iron skillet.
Broil for three to four minutes, or until just tender.
Cover both pieces of bread with mayonnaise.
Spread on half the provolone cheese, then layer on the steak, vegetables, then the remaining cheese.
Ten to fifteen minutes on the middle oven rack should do it.
Serve immediately after slicing into 2-inch thick slices.
Notes
The standard fare for sandwiches is French bread, but an Italian loaf or hoagie buns can stand in its place.
• Cheese: The recipe calls for sliced Provolone; however, white cheddar and medium or sharp cheddar are also suitable substitutions if you’d like to use more than one type of cheese.
You can assemble the sandwich the night before and bake it according to the recipe’s directions. It’s possible that it needs more time in the oven.
To store, put the items in a container with a tight-fitting lid or a zippered bag. A maximum of four days of use is expected.
Putting them in a freezer bag or airtight container will allow you to store them for up to three months in the freezer.
Reheating: Wrap in aluminum foil and reheat at 375 degrees for 15-20 minutes to prevent sogginess.