I love turning a simple Italian loaf into something bold and satisfying. This Cheesesteak Garlic Bread Loaf is filled with savory steak, sautéed onions and peppers, and loads of melted cheese—all baked inside garlicky, toasted bread. It’s the perfect mash-up of a sandwich and garlic bread in one easy-to-make recipe.

Cheesesteak Garlic Bread Loaf

Why You’ll Love This Recipe

I like how this recipe delivers big flavor with minimal effort. It’s great for game day, dinner parties, or just a casual family meal. The garlic butter adds rich flavor to the bread, while the melted provolone and tender meat make each bite hearty and satisfying. Plus, I can change up the filling based on what I have on hand, which makes it super flexible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large Italian bread loaf
1 lb thinly sliced beef or ground beef
1 cup mixed bell peppers, sliced
1 cup onions, sliced
2 cups shredded provolone cheese
3 tablespoons garlic butter (or softened butter with minced garlic)
Salt and pepper to taste
Optional: Worcestershire sauce, oregano, paprika, chopped parsley for garnish

Directions

Preheat the oven to 350°F (175°C).
Slice the Italian loaf lengthwise and hollow out some of the soft interior to make room for the filling.
Spread garlic butter on the cut sides of the loaf and place them cut-side up on a baking sheet.
Bake for about 5 minutes to lightly toast the bread.
While the bread toasts, cook the beef in a skillet over medium heat until browned. Add the onions and bell peppers and sauté until soft. Season with salt, pepper, and optional spices.
Remove the bread from the oven. Layer half of the meat and veggie mixture into the bottom half of the loaf.
Sprinkle with half the cheese. Add the remaining meat mixture, then top with the rest of the cheese.
Place the filled loaf back in the oven and bake for about 6–8 minutes, or until the cheese is melted.
If desired, broil for 1–2 minutes for a golden, bubbly top.
Remove from the oven, garnish with parsley, slice, and serve.

Servings and timing

Servings: 8 slices
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I sometimes use thinly sliced ribeye or sirloin for a more traditional cheesesteak flavor.
When I want extra gooeyness, I mix provolone with mozzarella or cheddar.
For more heat, I add sliced jalapeños or crushed red pepper flakes.
Mushrooms can be added with the peppers and onions for a deeper, umami-rich taste.
I’ve also made this with French bread or sourdough when Italian bread isn’t available.

storage/reheating

Leftovers keep well in the fridge for up to 3 days. I wrap the slices in foil or store them in an airtight container. To reheat, I use the oven or air fryer at 350°F for a few minutes to bring back the crispiness and melt the cheese again. Microwaving works too, but the bread can get soft instead of crispy.

FAQs

Can I make this ahead of time?

Yes, I like to prepare the filling in advance and store it in the fridge. When it’s time to eat, I just fill the loaf, add the cheese, and bake it fresh.

What kind of steak works best?

I usually use thinly sliced ribeye, but shaved beef or even ground beef works if I want something quicker.

What if I don’t have provolone cheese?

No problem—I swap in mozzarella, cheddar, Monterey Jack, or any cheese that melts well.

Can I freeze this?

I don’t recommend freezing the whole assembled loaf, but the cooked meat and veggies can be frozen and used later for a quick assembly.

How do I keep the bread from getting soggy?

Toasting the bread before adding the filling really helps. I also make sure the cooked meat mixture isn’t too wet when I spoon it into the loaf.

Conclusion

This Cheesesteak Garlic Bread Loaf has become one of my go-to recipes when I want something comforting, cheesy, and packed with flavor. It’s easy to make, fun to slice and serve, and always a hit with anyone I share it with. Whether for dinner, a party, or just because, it’s a satisfying recipe that never disappoints.