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You won't believe this Philly-inspired garlic bread—it's loaded with flavorful beef, soft veggies, and gooey provolone, all tucked into a crispy, buttery Italian loaf that's awesome for hanging out with friends or watching the game. Crunchy on the outside, cheesy and savory in the middle, it's a real crowd-pleaser.
The first time I pulled this together for a football party, people went nuts. Now it's our must-have, and my brother-in-law actually took down almost half the loaf before the game even started. True story!
Irresistible Ingredients
- Fresh parsley: Sprinkle on at the end for a pop of fresh color and a little zing
- Garlic butter: This melts in and gives every bite a crazy good punch of flavor
- Salt and pepper: Gotta have these to bring out the tastiest notes in the beef and veggies
- Onions: When you cook these up, they turn a little sweet and mix so well with the meat
- Bell peppers: Any color makes it look awesome and brings some fun new tastes
- Italian bread loaf: Grab a crusty one so it holds up under all that filling
- Thinly sliced beef: Use ribeye or sirloin if you can but honestly, anything thin works
- Provolone cheese: This melts beautifully, but American cheese is great too
Easy Instructions
- Give it a cheesy bake:
- Toss your shredded provolone on top, making sure you get it edge to edge. Bake for about 15 or 20 minutes—you're wanting that cheese bubbling and the bread to toast up nice and golden.
- Pack and stuff:
- Spread a little more of that garlicky butter all along the inside of the loaf. Then heap in your meat and veggie mix, pressing it in gently so it holds its shape and we've got a solid layer up to the edges.
- Brown up your beef:
- Slide the onions and peppers to the edge of the skillet, pop in your beef next to them, and season it. Cook for 3 or 4 minutes, break it apart as you go. Stop before it’s totally cooked—it’ll finish up in the oven.
- Sauté the veggies:
- Over medium heat, melt your garlic butter, then throw in sliced peppers and onions. Let them soften and caramelize a bit, stirring here and there for 7 to 8 minutes.
- Hollow out the loaf:
- Take your Italian bread, split it lengthwise but not all the way through—think of it like a clamshell. Scoop out some of the insides but leave a little wall, so it holds together as a shell for all the yummy filling.
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Honestly, the best part for me is cutting into this and seeing everyone’s faces light up. When the cheese stretches and you see all those layers inside, it never gets old. My dad, who's a Philly native, actually says it's as good as the ones he remembers from back home.
Make-Ahead Made Simple
You can totally put this whole thing together the night before. Just get everything stuffed and ready, wrap it tight in some foil, and stash it in the fridge. When it’s game time, unwrap, bake at 375°F, and add about 5 to 7 minutes to the cook time since it'll be chilled. If anything, the flavors get even better while they hang out in the fridge!
Fun Twists from Different Places
Purists in Philly usually go with shaved ribeye and either Cheese Whiz or American cheese, skipping the provolone. Some even leave out the peppers totally and just cook down a bunch of onions for that real-deal South Philly vibe. Out west in Pennsylvania, adding mushrooms is a thing. Over in New Jersey, folks might toss in spicy cherry peppers. Each place gives its own spin but still keeps all the cheesesteak goodness.
How to Serve
This loaf absolutely stands on its own, but you could slice smaller pieces and put out a crisp green salad with vinaigrette to cut the richness. If you're aiming for Philly style, put out ramekins with ketchup or some hot sauce. Serving a crowd? Cut into two-inch pieces, and keep the napkins handy—it gets messy! It holds its heat pretty well, great for any buffet.
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Frequently Asked Questions
- → How do I keep the bread from getting mushy?
Let the beef and veggie mix cook until no extra liquid remains, so your bread stays toasted. Skip overflowing it with juicy stuff.
- → Is it okay to swap the cheese?
Totally! You could go for mozzarella, cheddar, or any tasty cheese you like in place of provolone.
- → What beef should I use?
Thin cuts like sirloin or ribeye turn out best since they're tender and cook quick. Pre-cooked slices are a time-saver too.
- → Can I prep this in advance?
Sure thing. Get your filling ready early, then stuff and bake just before eating for the best results.
- → How’s this best served?
It’s awesome sliced warm as a meal, or cut smaller for sharing. A crisp salad on the side makes it a solid dinner.