Loaded Philly Cheesesteak Garlic Bread Boats with Melted Provolone Step-by-step instructions

Before you start

Before you start, gather all your ingredients and equipment. Slice the baguettes in half lengthwise and hollow them out, reserving the removed bread for another use. Mince the garlic, chop the parsley, and slice the onion. Have the shaved ribeye ready and the cheese sauce warm.

Preheat the oven to 375°F (190°C) and line a baking sheet with foil. Set up your broiler rack so it's about 6 inches from the heat source. This preparation ensures a smooth cooking process, allowing you to focus on searing and assembling without delay.

Instructions

Toast and Sear

1. 1Prepare the Garlic Bread Boats
   Heat the oven to 375°F (190°C). Slice each baguette in half lengthwise. Use a spoon to hollow out the soft center of each half, leaving a 1/2-inch shell. Brush the inside of each boat with melted butter, then sprinkle with minced garlic and parsley. Place the boats on a baking sheet, cut side up, and toast for 5 minutes until lightly golden and fragrant.
   Look for The bread should be golden and crisp on the edges, but still slightly soft inside.
   Tip Reserve the hollowed-out bread to make croutons or breadcrumbs.
2. 2Sear the Steak and Onions
   Heat a large skillet over high heat. Add the olive oil and butter. Once the butter is foaming, add the sliced onions and cook, stirring occasionally, for 3-4 minutes until they begin to soften. Add the shaved ribeye in an even layer. Sear without moving for 1-2 minutes to get a good crust, then stir and continue cooking for another 2-3 minutes. Add the Worcestershire sauce and toss to coat. Cook until the steak is browned and cooked through. Let it rest for 3 minutes before slicing.
   Look for The steak should be browned and the onions caramelized and tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Don't overcrowd the pan; cook in batches if needed to get a proper sear.

The baguette boats should be lightly golden and fragrant with garlic and parsley. The steak should be browned on the outside with a caramelized crust, and the onions should be soft and translucent.

The kitchen will smell of toasted bread and sizzling beef—a sign that the base flavors are building.

Assemble and Broil

3. 3Assemble the Boats
   Preheat the broiler. Spoon the hot steak and onion mixture into the toasted garlic bread boats, packing it in generously. Pour the warm cheese sauce over the steak, spreading it slightly. Lay the provolone slices over the top, covering the filling completely.
   Look for The boats should be full but not overflowing; the cheese should cover the filling.
   Tip Use a spatula to press the filling down so the boats hold together.
4. 4Broil Until Blistered
   Place the assembled boats under the broiler and cook for 3-4 minutes, until the provolone is melted, bubbly, and blistered in spots. Watch closely to prevent burning. Remove from the oven and let rest for 2 minutes.
   Look for The cheese should be golden brown in spots and fully melted.
   Tip If your broiler runs hot, keep the rack lower to avoid scorching.

The boats should be generously filled with the steak mixture, topped with cheese sauce, and covered with provolone. After broiling, the cheese should be melted and blistered in spots, with a golden-brown surface. The filling should be hot and bubbling around the edges.

Slice and Serve

5. 5Slice and Serve
   Using a bread knife, slice each boat diagonally into thick portions. Serve hot, with extra cheese sauce on the side if desired. Enjoy the crispy, cheesy, juicy bites.
   Look for The slices should hold together with melted cheese stretching between them.
   Tip Cut on a cutting board to protect your countertops.

The sliced boats should hold their shape, with layers of bread, steak, onions, and cheese visible. The cheese should stretch when pulled apart, and the bread should be crisp. Each portion should be easy to pick up and eat with your hands.

Common mistakes

Avoid overfilling the boats, as they may become difficult to handle and the filling can spill out. Don't skip hollowing the bread—this step is essential for holding the filling. When searing the steak, avoid moving it too frequently; let it develop a crust.

Overcooking the steak can make it tough, so cook it quickly over high heat. Watch the broiler closely, as the cheese can burn in seconds. Letting the assembled boats rest before slicing prevents the fillings from sliding out.

How to tell it’s done

The steak is done when it reaches an internal temperature of 145°F (63°C) and is browned with no pink remaining. The onions should be soft and caramelized. The garlic bread is ready when it's golden and crisp on the edges.

The assembled boats are done when the cheese is fully melted, bubbly, and has browned spots from the broiler. Allow the boats to rest for 2-3 minutes after broiling so the cheese sets slightly and the filling holds together when slicing.

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