The Best Philly Cheese Steak Cheesy Bread (Ready in Less than 20 Minutes)

This Philly Cheese Steak Cheesy Bread with just a few ingredients is the taste of Philly for a crowd!

Philly Cheese Steak Cheesy Bread sounds like a hard recipe but it’s actually ready to go in the oven in less than 20 minutes and is a perfect recipe for a crowd.

Ingredients:

8 ounces Ribeye Steak, thinly sliced
salt and pepper, to taste
1 tablespoon canola oil
1 tablespoon Worcestershire sauce
2 tablespoons butter
1 green bell pepper, sliced
1 yellow onion, sliced
4 ounces mushrooms, sliced
1 loaf French bread, cut in half lengthwise
¼ cup mayonnaise
8 ounces Provolone cheese, sliced

Instructions:

Preheat the oven to 400 degrees.
Add the salt and pepper to the ribeye steak.
Heat the canola oil on high heat in a cast iron skillet.
Add the steak to the skillet and cook for 2 minutes or until the meat has a good sear (don't flip).
Add the Worcestershire sauce and toss with the meat.
Remove from the pan, add the butter, bell peppers, onion and mushroom to the pan.
Season with salt and pepper to taste.
Cook for two minutes, stirring occasionally.
Spread mayonnaise over both halves of the bread.
Layer with slices of Provolone cheese.
Add the steak and vegetables.
Layer with remaining cheese.
Cook for 10-15 minutes on the middle rack until browned.
Slice into two inch thick slices and serve immediately.

NOTES:

You can make this Philly Cheese Steak Cheesy Bread to suit your tastes, here are a few more options:

The recipe calls for Provolone, but you can use any cheese you prefer. Just don’t use Cheez Whiz in this recipe, it won’t cook as well on high heat.
The more tender the cut of meat the better your end product will be. I use Ribeye, skirt steak would also work really well. Just avoid really tough cuts of meat or you’ll end up with very chewy pieces of meat.
The mayonnaise on the bread adds a lot of flavor and helps the end product stay moist and creamy, I would not skip it.