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Make this easy Philly Cheesesteak Cheesy Bread that tastes just like the sandwich but in a new way. Mix ground beef, onions, peppers and mushrooms, pile it on French bread, and top with melty cheese. It's quick, cheap, and perfect for dinner or game day.
Why Make This
This bread gives you all the good stuff from a Philly cheesesteak but it's easier to make and feed to a crowd. Using ground beef instead of steak saves money and time. The mix of meat, cooked veggies, and melted cheese hits the spot whether you're having it for dinner or sharing at a party.
What You Need
- French Bread: One big loaf
- Mayo: Regular kind works fine
- Olive Oil: For cooking veggies
- Sweet Onion: One small, cut up
- Green Pepper: Chopped small
- Mushrooms: Cut into bits
- Ground Beef: The lean kind
- Worcestershire Sauce: Adds good flavor
- Salt and Pepper: Just enough to taste
- Cornstarch: Keeps filling thick
- Beef Broth: Makes it juicy
- Cheese: Provolone or Jack cheese, shredded
- Red Pepper: If you like it spicy
How to Make It
- Heat Oven:
- Turn it to 375°F.
- Fix the Bread:
- Cut bread long ways. Scoop out some inside, leaving edges. Spread mayo on both pieces.
- Cook Veggies:
- Heat oil in a big pan. Cook onions, peppers, and mushrooms until soft.
- Add Meat:
- Put in ground beef. Break it up while it cooks. Drain off extra fat.
- Make it Tasty:
- Stir in Worcestershire sauce, salt, and pepper. Mix cornstarch with broth, pour it in. Cook till thick.
- Fill the Bread:
- Put meat mix on both bread pieces. Cover with cheese.
- Bake:
- Cook about 15 minutes till cheese melts and turns golden.
- Serve:
- Cut into pieces. Add red pepper if you want it spicy.
Why It's Good
This bread takes everything good about a cheesesteak and makes it better. The beef gets mixed with soft veggies, the bread stays crusty, and the cheese melts just right. It's comfort food that's easy to pick up and eat. Perfect when you want something hot and cheesy.
Making It Right
Use simple stuff from the store to make something great. Fresh bread works best - the crusty kind. Cook veggies until they're soft but not mushy. Don't skip the Worcestershire sauce - it makes the meat taste better. When you pick cheese, get the kind that melts good.
Quick and Easy Steps
This isn't hard to make. Cut the bread, cook the filling, put it together, and bake. That's it. Cook your veggies first, then add meat to the same pan - less mess to clean up. The cornstarch and broth keep everything juicy but not wet, so your bread stays crispy.
When to Make It
Make this anytime. It's good for watching games on TV, feeding hungry kids, or having friends over. Cut it small for snacks or bigger for dinner. Add a salad on the side and dinner's done. People always want the recipe when you make it.
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Saving Leftovers
If you have any left (you probably won't), wrap it up and put it in the fridge. It's good for two days. Want to save it longer? Wrap pieces in foil and freeze them - they'll last two months. Heat it in the oven until the cheese melts again. Don't use the microwave or the bread gets soggy.
Helpful Tips
Let the bread get crusty in the oven. Drain the meat well so the bread doesn't get wet. Don't pile the filling too high or it'll fall off. Use a sharp knife to cut clean slices. Serve it hot - that's when it tastes best. Make extra because people always want seconds.
Frequently Asked Questions
- → Want different cheese?
Any melty kind works. Yellow cheese looks nice. Mix few kinds if you want. Sharp ones cut the rich. Some like white cheese best.
- → Need other meat?
Turkey's lighter, works good. Chicken too. Even fake meat's fine. Just cook it well first. Watch it don't get dry.
- → What bread's best?
Big crusty loaf works. French bread holds up. Italian's good too. Need it sturdy for stuff. Fresh bread cuts clean.
- → Making it ahead?
Cook meat mix early. Keep it cold till ready. Heat it up, then cheese. Don't cut bread till time. Assembly takes minutes.
- → What goes with it?
Green salad's nice and light. Hot fries on side. Pickle spears work good. Cold slaw cuts the rich. Even soup works.
- → Getting too soggy?
Toast bread first. Drain meat real good. Don't pile too wet stuff. Let hot stuff cool bit. Could brush with oil.
- → Want more flavor?
Add more onions and peppers. Splash hot sauce in. Garlic's always good. Mushrooms add lots taste. Even pickled stuff works.
- → Taking it somewhere?
Keep parts separate. Build it there. Take extra cheese. Wrap bread good. Maybe take backup bread.
- → Need it faster?
Buy pre-cut veggies. Use ground meat - cooks quick. Have cheese ready cut. Turn oven on first thing. Clean as you go.
- → Making big batch?
Get extra bread just in case. Cook meat in loads. Keep stuff warm. Have pan ready. Watch cheese don't burn.
- → Too messy to eat?
Cut smaller pieces. Don't overstuff it. Let it cool minute. Put plates under. Napkins help lots.
- → Want it fancy?
Layer stuff neat. Save pretty veggies for top. Broil till cheese bubbles. Cut it clean angles. Fresh herbs on top.
Conclusion
Love this? Try little steak sliders next. Or stuff peppers with same mix. Both got that meaty, cheesy taste.