Menu Enter a recipe name, ingredient, keyword...

Philly Sheese Steak - Stuffed Garlic Bread


Google Ads
Rate this recipe 4/5 (1 Votes)


  • 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
  • Salt
  • Pepper
  • 1/4 C Dry Red Wine
  • 8 Slices Provolone Cheese



Step 1

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.


You'll also love

Review this recipe

Garlic Cheddar Biscuits Honey Garlic Pork Chops!