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This stuffed garlic bread packs a Philly-inspired punch, turning the iconic sandwich into a crowd-pleasing loaf that's perfect for game night or casual get-togethers. The outside stays crispy with garlicky Italian bread while the inside bursts with juicy beef, softened veggies, and gooey provolone in every bite.
I whipped this up during a football party, and now everyone demands it whenever we watch games. My brother-in-law couldn't help himself and demolished almost half before the game even started!
Ingredients
- Italian bread loaf: Go for a firm bakery-style one that won't turn mushy with all the fillings
- Thinly sliced beef: Ribeye or sirloin brings the real deal taste, but any quick-cook beef will work fine
- Bell peppers: Using different colors makes it look great and brings slightly unique tastes
- Onions: They get sweet and soft while cooking, balancing out the meaty flavors
- Provolone cheese: It's got that slight tang and melts beautifully, though American cheese can step in too
- Garlic butter: This flavor-packed spread adds richness throughout the whole loaf
- Salt and pepper: These everyday seasonings boost the natural taste of your meat and veggies
- Fresh parsley: Sprinkle some on for a pop of color and fresh taste
Step-by-Step Instructions
- Prepare the bread:
- Cut the Italian loaf lengthwise but don't go all the way through, leaving a hinge to create a bread boat. Scoop out some of the inside bread, keeping about a 1/2 inch edge all around to make a strong container for all your tasty filling.
- Cook the vegetables:
- Heat up garlic butter in a big skillet over medium heat until you can smell the garlic. Toss in your sliced onions and bell peppers, spreading them out evenly. Let them cook for 7 to 8 minutes, giving them a stir now and then until they're soft and the onions start turning clear with some brown edges.
- Brown the beef:
- Move your veggies to one side and add your thin beef slices to the empty space. Sprinkle plenty of salt and pepper on top. Cook for about 3 to 4 minutes, breaking it up with your spatula until it just turns brown. Don't cook it too long since it'll finish in the oven.
- Assemble the loaf:
- Spread a thin coat of extra garlic butter inside both parts of the hollowed bread. This keeps it from getting soggy and adds more flavor. Scoop your beef and veggie mix into the bread opening, pushing it down a bit to make it level.
- Add cheese and bake:
- Layer shredded provolone all over the filling to make a complete cheese blanket. Put your stuffed loaf on a baking sheet and slide it into your hot oven for 15 to 20 minutes until the bread turns golden and the cheese melts with some light brown spots on top.
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Nothing beats watching everyone's reaction when I bring this to the table. That moment when you cut into it and show off those layers of melted cheese and savory filling gets them every time. Even my dad who grew up near Philly says it stands up to the real deal sandwiches from his hometown.
Make-Ahead Options
You can put this whole thing together up to a day before you need to bake it. Just follow all the steps but stop before the oven part. Wrap your filled loaf tightly in foil and stick it in the fridge. When you're ready to eat, unwrap it and bake at 375°F, adding about 5 to 7 extra minutes since everything will be cold from the fridge. The wait actually makes all the flavors mix together even better!
Regional Variations
True Philly folks might tell you to use only thinly sliced ribeye with Cheese Whiz or American cheese instead of provolone. For a South Philly authentic take, skip the bell peppers completely and stick with just onions. Out in western Pennsylvania, they often throw in some mushrooms too. Jersey versions sometimes add hot cherry peppers for a kick. Each area puts their own spin on it while keeping that basic cheesesteak vibe alive.
Serving Suggestions
This stuffed loaf fills you up by itself, but try pairing smaller pieces with a crisp green salad and tangy dressing to balance out the richness. For that true Philly feeling, put out small dishes of ketchup or hot sauce on the side. When serving as party food, cut it into tiny two-inch bites and hand out plenty of napkins! The bread stays warm for ages, so it's great for setting out on a buffet table.
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FAQs About the Recipe
- → How do I keep the bread from getting mushy?
Get rid of extra liquid from your meat and veggie mix before you stuff the bread. Don't go overboard with juicy fillings and your bread will stay nice and firm.
- → Can I swap out the cheese for something else?
Sure thing! Try it with mozzarella, cheddar, or even mix a few different cheeses together based on what you like best.
- → What's the best beef to use?
Go for thin slices of ribeye or sirloin for the juiciest, most flavorful outcome. In a pinch, ready-cooked beef slices from the store will work too.
- → Can I make this earlier in the day?
It tastes way better fresh out of the oven, but you can cook the filling earlier and then put everything together right before you bake it to save some time.
- → What's the best way to eat this?
This tasty loaf works great hot from the oven as your main dish, or cut it into smaller pieces for snacking. Add a simple green salad on the side and you've got a full meal.