Ingredients
Scale
For the Garlic Butter:
- ½ cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- 2 tablespoons grated Parmesan cheese
For the Philly Cheesesteak Filling:
- 1 pound thinly sliced ribeye steak
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 green bell pepper, chopped
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 teaspoon brown sugar
- 1 tablespoon Worcestershire sauce
For Assembly:
- 1 large loaf of French bread
- 2 cups shredded Monterey Jack cheese (or provolone, white American, or sharp cheddar)
Instructions
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Prepare the Garlic Butter:
- In a bowl, mix softened butter, minced garlic, parsley, salt, black pepper, oregano, and Parmesan cheese.
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Cook the Vegetables:
- Heat olive oil in a skillet over medium heat. Add onions and cook until caramelized, about 10 minutes.
- Add bell pepper and minced garlic. Season with salt and cook until soft, about 5 minutes. Remove from skillet.
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Cook the Steak:
- Melt butter in the same skillet over high heat. Add steak and season with salt, pepper, onion powder, garlic powder, paprika, chili powder, brown sugar, and Worcestershire sauce.
- Cook for 5 minutes until browned. Return onions and peppers to the skillet and mix. Remove from heat.
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Assemble the Garlic Bread:
- Preheat oven to 350°F.
- Slice the French bread in half lengthwise. Spread garlic butter evenly on both halves.
- Add the steak, onion, and pepper mixture on top. Sprinkle with cheese.
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Bake:
- Place on a baking sheet and bake for 15 minutes.
- Switch to broil and broil for 3-6 minutes until cheese is bubbly and golden.
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Serve:
- Let cool slightly, slice, and enjoy warm!