Philly Cheesesteak Garlic Bread recipe:
Ingredients:
– 1 loaf Italian bread
– 2 teaspoons minced garlic
– ½ cup unsalted butter, softened
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– 1 pound ribeye steak, thinly sliced
– Black pepper to taste
– 1 tablespoon extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 1 green bell pepper, thinly sliced (optional)
– 1 ½ cups shredded mozzarella cheese
– ½ cup grated parmesan cheese
– Chopped parsley for garnish
Step-by-Step Instructions:
1. Preheat and Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Prepare Bread: Slice the Italian bread lengthwise into two halves. Place both halves on the lined baking sheet, cut side up.
3. Garlic Butter: In a small bowl, mix minced garlic, softened butter, salt, and black pepper. Spread this mixture evenly over the cut sides of the bread. Set aside.
4. Prepare Cheesesteak Toppings: Slice the ribeye steak into thin strips. Season with salt and black pepper, then set aside.
5. Caramelize Onions: In a large skillet over medium heat, add olive oil and butter. Once hot, add onions. Cook, stirring frequently until caramelized, about 10-15 minutes. If using, add green peppers in the last 5 minutes of cooking. Transfer onions (and peppers) to a plate and cover to keep warm.
6. Cook Ribeye: In the same skillet over medium heat, add the ribeye slices. Use two spatulas to shred the meat while cooking. Hold the meat in place with one spatula and pull it apart with the other. Cook until the meat is cooked through but not crisp, about 2 minutes.
7. **Assemble and Bake:** Divide the cooked meat between both halves of the bread. Top each with onions and green peppers if using. Sprinkle shredded mozzarella and grated parmesan over the toppings, ensuring even coverage. Bake for 12-14 minutes or until golden brown.
8. **Garnish and Serve:** Garnish with chopped parsley. Slice the bread into desired portions and serve hot.
**Prep Time:** 25 minutes | **Cooking Time:** 12 minutes | **Total Time:** 37 minutes
