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

Philly Cheese Steak Cheesy Bread looks like a tough recipe, but it’s actually ready to bake in less than 20 minutes and is a perfect recipe for a crowd.

Hi everyone, it’s Sabrina again from Dinner, then Dessert and this month I bring one of my favorite flavors to Alyssa’s blog . Philly Cheese Steaks!

One of the most popular recipes on my blog is the Philly Cheese Steak Grilled. There are at least four different recipes on the blog for cheese steaks, but this one is my favorite version for an audience.

In addition to being a quick and easy dish, you can serve a large number of people. Moreover, you don’t even need a large amount of ingredients, which makes this dish also inexpensive to prepare.


8 ounces of Ribeye steak in thin slices
1/2 teaspoon kosher salt, divided
1/4 coarsely ground black pepper, coarsely divided
1 tablespoon of canola oil
1 tablespoon Worcestershire sauce
2 tablespoons of butter
1 green bell pepper, sliced
1 yellow onion, sliced
4 ounces of sliced mushrooms
1 French bread cut in half lengthwise
1/3 cup mayonnaise
8 ounces of sliced provolone cheese


Preheat the oven to 375 degrees. Season the steak with half of the salt and pepper and all the canola oil. Heat a cast-iron skillet over high heat and cook the steak for 2 minutes without stirring or turning. Add Worcestershire sauce and stir.

Remove from pan and add butter, green peppers, onions, mushrooms and remaining salt and pepper. Cook for 3-4 minutes or until the sauce is lightly browned.

Spread the mayonnaise over both halves of the bread.
Cover with half of the provolone cheese, then add the steak and vegetables and the rest of the cheese on top.
Bake for 15 minutes on the middle rack until golden brown.

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