Cheesy Philly Cheesesteak Bread Foodtasia Layer the provolone cheese on top of the bread, then the peppers and onions, then the steak, then the cheddar cheese. heat the bread on a baking sheet on the top rack of a hot oven for a few minutes until the cheese is nicely melted. serve whole or cut up into appetizer sized pieces. Top with 6 slices of cheese, then the cooked steak, then the onions and peppers, followed by the remaining cheese and the top of the rolls. combine the melted butter, garlic powder, and italian seasoning in a small bowl. brush on the top of the rolls. cover with foil and bake for 15 minutes.
Cheesy Philly Cheesesteak Bread Foodtasia Preheat oven and prep steak: preheat the oven to 400 degrees. add the salt and pepper to the ribeye steak. pan fry steak: in a large cast iron skillet add the oil and heat to medium high. add the steak and sear each side for about 2 minutes. add worcestershire sauce: add the worcestershire sauce and toss with the meat. Prepare the meat: in a skillet, cook the philly cheesesteak meat over medium high heat until it’s completely browned. be sure to drain any excess fat, which ensures that your cheesy bread isn’t greasy. season the meat: add worcestershire sauce and seasonings to the browned meat, adjusting quantities to taste. Stir in the worcestershire, salt, and pepper. in a small bowl, whisk together the cornstarch and beef broth; add that to the beef mixture, as well. gently simmer for 2 to 3 minutes, stirring occasionally, until mixture thickens slightly. divide and spread the filling evenly between the two bread halves. Season the steak with half of the salt and pepper and all the canola oil. heat a cast iron skillet on high heat and cook the steak for 2 minutes without stiring or flipping. add the worcestershire sauce and stir. remove from the pan and add in the butter, green bell peppers, onions, mushrooms and the rest of the salt and pepper.
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