Philly Sheese Steak - Stuffed Garlic Bread
- 1 - 1 Pound Loaf Peasant Bread
- 1/2 C EVOO
- 2 Cloves Garlic Chopped
- 1 TBLS Chopped Fresh Rosemary
- 1 Pound Onions - Thinly Sliced
- 1 Pound Sirloin Steak or tips - very thinly sliced
- 1/4 C Dry Red Wine
- 8 Slices Provolone Cheese
Preheat oven to 375 Degrees, Slice off the top 1/2 inch of the bread and reserve. Scoop out the insides of the loaf leaving about 1/2 inch thick shell and cut the insides into 1/2 cubes
In a large skillet, heat 6 tlbs olive oil over medium heat. Stir in garlic and rosemary for 2 minutes. Place the bread shell on a baking sheet; brush the inside of the bread with the seasoned oil. Add 3 cups of bread cubes to the skillet with the remaining seasoned oil and toss to coat; transfer to theh baking sheet surrounding the bread shell. Reserve the skillet. Place the bred top on the baking sheet cut side up. Bake until browned and toasted, 10 - 15 minutes.
In the skillet heat the remaining 2 tbls of olive oil over medium heat. Add the onions and cook, stirring , until golden, 10 minutes, transfer to a bowl. Add the steak to the skillet and cook for 4 minutes; season with salt and pepper. Add the wine and cook for 2 minutes. Stir in the onions.
Spoon half of the steak-onion mixture into the bread bowl; top with half of the cheese, then half the croutons. Layer with the remaining steak-onion mixture, croutons and cheese. Bake until the cheese has melted, 3-5 minutes. Top with the bread lid.
Slice into wedges to serve.