Philly Cheese Steak Cheesy Bread seems like a complicated recipe, but in less than 20 minutes it is really ready to go in the oven and is a great recipe for a crowd.
Using thinly sliced ribeye beef, Philly Cheesesteaks are classically made. Other cuts may definitely be used, but they may not be as tender. In the cheesy bread, the slices we use are thicker than the slices used in a typical cheesesteak because we cook them in the oven for a much longer period of time and want to make sure they still tender.
8oz/230g Rib eye Steak thinly sliced.
8oz/230 Of sliced* Provolone cheese.
4OZ/115g Of sliced* mushrooms.
1 loaf French bread, cut in half -lengthwise-
1 sliced green bell pepper.
1 sliced yellow onion.
1/3 CUP.Of mayonnaise.
1 TBSP.Of canola oil.
1 TBSP.Of Worcestershire sauce.
2 TBSP.Of butter.
1/2 TSP.Of Sea salt.
Ground black pepper.
I set my oven temperature to 375 °F. And with half of the sea salt and black pepper and all of the canola oil, I seasoned the steak.
On high heat, I heated a cast-iron skillet and cooked the steak for 2 minutes without tossing or stirring.
I added and whisked in the Worcestershire sauce. I put the butter, with the green bell peppers, onions, mushrooms, and the rest of the salt and pepper in the pan. I cooked for 4 minutes until browned slightly.
I spread the mayonnaise on both of the bread halves.
I covered with half the Provolone cheese, then finished with the steak and vegetables along with the remaining of the cheese.
I cooked until browned for 10 to 15 minutes on the middle rack.
PROVOLONE IS REQUESTED IN THE RECIPE BUT YOU CAN USE ANY CHEESE YOU LIKE.