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cheesesteak stuffed bread

Cheesesteak Stuffed Bread with Roasted Garlic Butter

French bread loaf brushed with roasted garlic butter, filled with thinly sliced ribeye steak, caramelized sweet onions, roasted poblano peppers, shredded Oaxaca cheese, and provolone slices, then grilled or baked until the cheese melts into gooey perfection
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Ingredients
  

Roasted Garlic Butter:

  • 1 head garlic
  • 2 tbsp olive oil
  • 1 stick unsalted butter softened
  • 1 tbsp fresh parsley chopped
  • Salt and pepper

Cheesesteak Filling:

  • 1 lb ribeye steak thinly sliced
  • 1 large sweet onion sliced
  • 1 poblano pepper seeded and sliced
  • 2 tbsp olive oil or ghee
  • Salt and pepper
  • 1 tsp Worcestershire sauce optional

Assembly:

  • 1 large French or Italian loaf
  • 1½ cups shredded Oaxaca cheese
  • 6-8 slices provolone cheese

Instructions
 

  • Preheat grill or oven to 400°F. Slice top off garlic head, drizzle with olive oil, wrap in foil. Roast 35-40 minutes until soft and golden. Squeeze roasted cloves into bowl, mash with softened butter, parsley, salt, and pepper.
  • Heat 1 tbsp oil in cast iron skillet over medium heat. Add sliced onion and poblano with pinch of salt. Cook 15-20 minutes, stirring occasionally, until deeply caramelized and golden. Remove and set aside.
  • Add remaining oil to same skillet over medium-high heat. Add ribeye, season with salt, pepper, and Worcestershire if using. Cook 3-4 minutes until browned but still slightly pink. Return onions and peppers to pan, toss together, and remove from heat.
  • Slice French loaf lengthwise, leaving one side hinged. Brush inside generously with roasted garlic butter. Toast cut-side down on grill for 2-3 minutes or in 400°F oven until golden.
  • Layer bottom half with most of the Oaxaca cheese. Add hot ribeye mixture evenly across bread. Top with remaining Oaxaca and provolone slices. Close bread and wrap loosely in foil.
  • FOR GRILL: Place on indirect heat side at 375-400°F. Cook 15-20 minutes until cheese melts. Unwrap last 5 minutes to crisp crust. FOR OVEN: Bake at 400°F for 15-20 minutes. Unwrap last 5 minutes, then broil 1-2 minutes for extra crunch.
  • Rest 3-5 minutes, then slice into 2-inch pieces. Serve hot with optional dipping sauces.

Notes

Ask butcher to shave ribeye thinly for authentic texture
Can substitute mozzarella for Oaxaca cheese
Roast poblanos over direct flame first for smokier flavor
Extra garlic butter makes excellent dipping sauce
Assemble ahead and refrigerate up to 4 hours before cooking
Leftover slices reheat well in 350°F oven for 10 minutes
For spicier version, add jalapeños or use pepper jack cheese
Bell peppers can substitute for poblanos if preferred