Philly Cheesesteak Cheesy Bread is cheesy and crunchy, with ribeye steak, green bell peppers, onions, and mushrooms.

I know you’re all surprised that there are more Philly Cheesesteak recipes on the blog! On our blog, there is no flavor that we adore more than Philly Cheesesteaks. Indeed, three of the most popular dishes on the site are sloppy joes, grilled cheese, and these incredible Slow Cooker Philly Cheese Steak Sandwiches, which we cook twice a month throughout the fall season.

8 oz. ingredients Thinly cut Ribeye Steak
divided 1/2 teaspoon Kosher salt
1/4 teaspoon coarse ground black pepper, split
1 teaspoon of canola oil
1 tsp. Worcestershire sauce
2 tbsp. melted butter
1 sliced green bell pepper
1 sliced yellow onion
4 ounces sliced mushrooms
1 French loaf, split in half lengthwise
a third of a cup of mayonnaise
8 ounces sliced Provolone cheese
Metric US Customary

Instructions
To start a kitchen timer while cooking, click on the times in the instructions.

Preheat the oven to 375°F.
Season the steak with half of the salt and pepper, as well as the entire amount of canola oil.
Heat a cast iron skillet over high heat for 2 minutes without stirring or rotating the meat.

Stir in the Worcestershire sauce.
Remove from the pan and add the remaining salt and pepper, as well as the butter, green bell peppers, onions, and mushrooms.
3-4 minutes, or until slightly browned.

Mayonnaise should be spread on both halves of the bread.
Cover with half of the provolone cheese, then top with the meat and vegetables and the remaining cheese.
Cook for 15 minutes on the center rack, or until golden brown.