Loaded Philly Cheesesteak Garlic Bread Boat for Easy Sharing Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready. Thinly slice the ribeye steak against the grain to ensure it is tender after a quick sear. Prepare the onions and bell peppers by slicing them into thin, even strips.

Preheat the oven to 400°F (200°C) so it is ready for the final baking step, and prepare the garlic butter by melting it gently if it is not already in a liquid state.

Instructions

Bread preparation

1. 1Prepare the bread boat
   Using a serrated knife, carefully cut the top off the French bread loaf and hollow out the soft center to create a cavity. Generously brush the entire interior of the loaf with the melted garlic parsley butter until well coated.
   Look for The inside of the bread should be thoroughly coated with butter to ensure a rich flavor and golden toast.
   Tip Save the removed bread center to make homemade breadcrumbs or croutons later.

The bread should be hollowed out to form a boat shape with a sturdy base. Ensure the butter is evenly distributed across the entire interior surface, as this creates the signature garlic flavor and crispy texture during the baking phase. The loaf should look prepared and ready to receive the savory filling.

Searing the steak

2. 2Cook the steak filling
   Heat the olive oil in a cast-iron skillet over high heat. Add the thinly sliced ribeye, sweet onion, and green bell pepper. Sauté the mixture until the steak is browned and the vegetables are caramelized and tender, reaching an internal temperature of at least 145°F (63°C). Let the meat rest for 3 minutes before packing into the bread.
   Look for The steak should be fully browned and the onions and peppers soft and slightly charred around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Ensure the pan is smoking hot before adding the steak to achieve a proper sear.

The ribeye should be well-browned with a distinct sear, while the onions and peppers should be softened and lightly caramelized.

The kitchen should smell fragrant with the aroma of seared beef and sautéed vegetables. Ensure the mixture is not overly watery by draining excess fat or juices before stuffing the bread.

Final bake

3. 3Assemble and bake
   Pack the steak and vegetable mixture tightly into the hollowed bread boat. Arrange the slices of provolone and white American cheese over the top, covering the filling completely. Place the boat on a baking sheet and bake at 400°F (200°C) for 12 minutes until the bread is crispy and the cheese is bubbly and golden.
   Look for The bread crust should be shatteringly crisp and the cheese should show dark, bubbly golden blisters.
   Tip Watch the cheese closely during the final minutes to prevent it from browning too quickly.

The bread boat should look toasted and golden. The cheese should be fully melted, covering the filling with a bubbly, blistered appearance. It should sound crispy when tapped with a knife and be hot throughout, with the cheese stretching when the loaf is sliced for serving.

Common mistakes

Avoid overcooking the steak during the initial sear, as it will continue to cook slightly while in the oven. Additionally, ensure the bread is hollowed enough to hold the filling but not so thin that it loses its structure.

Using too much oil in the skillet can make the bread greasy, so drain the steak mixture well before packing it into the loaf.

How to tell it’s done

The dish is done when the bread crust is deep golden brown and crispy to the touch. The cheese should be completely melted, with bubbly, golden-brown spots forming on the surface.

The steak, having been cooked to 145°F (63°C) in the skillet, will reach perfect tenderness after the short time in the oven, ensuring the entire assembly is hot and cohesive.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest