Imagine pulling a golden, crusty loaf from the oven, the scent of garlic butter filling the kitchen and melted cheese stretching with every slice. That’s the magic of this Cheesesteak-Stuffed Garlic Bread with Provolone — where the bold, savory flavors of a Philly cheesesteak meet the irresistible crunch of Garlic Bread. It’s everything you love about a classic sandwich, baked right into a buttery loaf that’s made for sharing (though no one would blame you for keeping it all to yourself).

Cheesesteak-Stuffed Garlic Bread with Provolone – Easy Family Meals Favorite

This isn’t your average Garlic Bread Recipe. Inside that crispy exterior is tender, juicy beef, sautéed to perfection and layered generously with melty Provolone. Want to elevate it even more? Swap in thinly sliced Filet Mignon for an ultra-luxurious twist that melts in your mouth. The result tastes like your favorite deli sandwich crossed with comfort-food heaven.

While it’s not technically a Beef Casserole, it delivers the same hearty satisfaction you’d expect from your go-to Beef Casserole Recipes — just in a more fun, hand-held form. Think of it as the ultimate mashup of sandwich night and cozy baked dinners. It even earns a spot alongside creative Pie Bar Recipes when you’re planning party food that disappears fast.

Whether you’re browsing Recetas De Pan for something new or searching for creative Easy Family Meals, this stuffed loaf checks every box. It’s warm, cheesy, packed with flavor, and perfect for game nights, casual gatherings, or feeding a seriously hungry crowd. One slice in, and it’s clear — this recipe is destined to become a repeat favorite.

Cheesesteak-Stuffed Garlic Bread with Provolone – Easy Family Meals Favorite

⭐ 4.7 from 14 reviews

Ingredients

Bread Base:

1 loaf French or Italian bread (slightly stale for best texture)

Savory Filling:

1 pound ribeye steak, thinly sliced (deli roast beef or chicken also works)
8 ounces provolone cheese (mozzarella or American can be used instead)
1 onion, thinly sliced (red or yellow)
1 bell pepper, sliced (any color, or jalapeños for heat)
2 garlic cloves, finely chopped
1 tablespoon Worcestershire sauce (soy sauce may be substituted)
Salt, as needed
Black pepper, as needed

For Cooking:

2 tablespoons olive oil or butter (or a combination of both)

Equipment Needed:

Large skillet
Oven
Baking sheet

Instructions

Heat the oven: Set your oven to 375°F (190°C) so it’s ready once everything is assembled.
Prep the loaf: Slice off the top portion of the bread and carefully remove some of the soft interior to create a space for the filling.
Cook the vegetables: Warm olive oil or butter in a skillet over medium heat. Add the onions and bell peppers, cooking for about 5 to 7 minutes until softened and lightly caramelized. Stir in the minced garlic and cook briefly until fragrant.
Add the steak: Place the sliced ribeye into the skillet with the vegetables. Season with Worcestershire sauce, salt, and black pepper. Cook for 3 to 5 minutes, stirring occasionally, until the beef is browned and cooked through.
Assemble the stuffed bread: Lightly coat the inside of the hollowed loaf with melted butter. Add a layer of provolone cheese, spoon the hot steak and vegetable mixture evenly over it, then top with the remaining cheese.
Bake: Transfer the filled loaf to a baking sheet and bake for 12 to 15 minutes, until the cheese is fully melted and bubbling. For extra color, switch to broil for 1 to 2 minutes until the top turns golden.
Finish and serve: Brush the crust edges with additional melted butter and sprinkle with fresh parsley before slicing and serving.