Loaded Philly Cheesesteak Stuffed French Baguette Step-by-step instructions

Before you start

Before starting, make sure the ribeye is sliced very thinly; if it is not, place it in the freezer for 15 minutes to firm up, then slice across the grain. Have all ingredients measured and ready. Preheat the oven to 400°F (200°C).

Line a baking sheet with aluminum foil for easy cleanup. If using store-bought cheddar sauce, warm it gently on the stove or in the microwave until pourable. Prepare the garlic butter by mixing softened butter with minced garlic and a pinch of salt, or use a ready-made garlic butter.

Instructions

Prep and Sear

1. 1Hollow the Baguette
   Cut the top off the baguette lengthwise to create a long opening. Use your fingers or a small spoon to gently pull out the soft crumb, leaving a 1/2-inch shell of bread. Reserve the removed bread for another use, or discard it. Place the hollowed baguette on a baking sheet.
   Look for The baguette should feel firm but hollow, with a thin even shell all around.
   Tip Keep the crust intact; a sturdy shell holds the filling without tearing.
2. 2Sear the Steak and Vegetables
   Heat a large skillet over high heat and add the butter. Once melted and foaming, add the shaved ribeye in a single layer. Sear without stirring for 1 minute to get a good crust, then add the sliced onion and mushrooms. Cook, stirring occasionally, until the onions are translucent and the mushrooms have released their liquid and started to brown, about 5 minutes. Stir in the Worcestershire sauce and cook for 1 more minute. Let it rest for 3 minutes before slicing.
   Look for The steak is browned, onions are soft, and the skillet is almost dry.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not overcrowd the pan; work in batches if needed to keep the sear.
3. 3Cool the Filling Slightly
   Remove the skillet from the heat and let the steak mixture cool for about 5 minutes. This makes it easier to handle and prevents the bread from becoming soggy when stuffed. The filling should still be warm but not steaming hot.
   Look for The mixture is warm but no longer bubbling.
   Tip Cooling briefly also allows the flavors to meld.

The baguette is hollowed into a neat shell, and the steak mixture is sizzling in the skillet. The beef is browned with a nice crust, the onions are translucent, and the mushrooms have released their liquid and begun to caramelize. The Worcestershire sauce has deepened the color and aroma. The filling should be moist but not soupy, and the kitchen smells richly savory.

Stuff and Assemble

4. 4Line the Baguette with Provolone
   Lay 4 slices of provolone inside the hollowed baguette, covering the bottom and sides. Press them gently against the bread so they stick slightly. The cheese will melt and create a barrier that keeps the bread crisp.
   Look for The cheese lines the interior like a soft blanket.
   Tip Tear the slices to fit if necessary.
5. 5Stuff with the Steak Mixture
   Spoon the warm steak, onion, and mushroom mixture into the baguette, packing it firmly but not overstuffing. Use the back of a spoon to press the filling down so there are no air pockets. The filling should come level with the top of the bread.
   Look for The filling is even and compact, with no gaps.
   Tip Overstuffing can cause the bread to split; leave a little room for the cheese.
6. 6Pour the Cheddar Sauce Over
   Drizzle the warm melted cheddar cheese sauce evenly over the steak filling. Use a spoon to spread it into every crevice. The sauce will seep into the meat and add extra creaminess.
   Look for The filling is coated with a glossy layer of cheese sauce.
   Tip If the sauce is too thick, warm it with a splash of milk.
7. 7Top with Remaining Provolone
   Lay the remaining 4 slices of provolone over the top of the filling, overlapping slightly. This top layer will melt and bubble in the oven, creating a golden, blistered crust.
   Look for The top is fully covered with cheese.
   Tip Tear the slices to cover the entire surface.
8. 8Brush with Garlic Butter
   Brush the exposed crust of the baguette generously with garlic butter. Make sure to coat the sides and any bare spots. This will give the bread a rich, savory flavor and help it turn deeply golden in the oven.
   Look for The crust glistens with butter.
   Tip Use all the garlic butter for the best flavor.

The baguette is lined with provolone, packed with the steak mixture, and drenched in cheddar sauce. The top is covered with more provolone and the crust is brushed with garlic butter. The loaf looks plump and glossy, with cheese peeking out from the sides. The filling is level with the top of the bread, and the whole thing is ready for the oven.

Bake and Serve

9. 9Bake Until Golden and Bubbly
   Place the stuffed baguette on the baking sheet and bake at 400°F (200°C) for 12 minutes, until the crust is crunchy and deep golden brown and the cheese on top is bubbling and starting to brown in spots. The filling should be hot all the way through. Let it rest for 3 minutes before slicing.
   Look for The crust is crisp to the touch and the cheese is molten.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the top browns too fast, loosely tent with foil.
10. 10Rest Before Slicing
    Remove the baguette from the oven and let it rest on the baking sheet for at least 3 minutes. This allows the juices to redistribute and the cheese to set slightly, making it easier to slice into clean rounds without the filling oozing out.
    Look for The loaf is firm enough to hold its shape when sliced.
    Tip Use a serrated knife for clean cuts.
11. 11Slice and Serve
    Using a serrated knife, slice the baguette crosswise into thick rounds, about 1 1/2 inches thick. Serve hot, with the cheese still molten. The crust should crunch audibly as you bite through.
    Look for Each round shows a cross-section of meat, mushrooms, and cheese.
    Tip Arrange on a platter and serve immediately.

After 12 minutes in the oven, the baguette is deeply golden, the cheese is bubbling and browned in spots, and the crust is crisp to the touch. The loaf has puffed slightly and smells of toasted bread and melted cheese.

After resting, it slices into clean rounds with a visible cross-section of meat, mushrooms, and two kinds of cheese. The first bite gives a loud crunch followed by a creamy, savory filling.

Common mistakes

One common mistake is overstuffing the baguette, which can cause the bread to split during baking. Pack the filling firmly but leave a little room at the top. Another is skipping the resting time; slicing too soon will cause the filling to ooze out and the bread to crush.

Also, avoid using a soft baguette that cannot hold its shape. Finally, do not skip the garlic butter on the crust, as it adds flavor and helps achieve a golden, crunchy exterior.

How to tell it’s done

The stuffed baguette is done when the crust is deep golden brown and sounds hollow when tapped, and the cheese on top is bubbling and starting to brown in spots. The internal temperature of the steak should reach at least 145°F (63°C) for food safety.

After resting for 3 minutes, the filling should be hot and molten, and the bread should be crisp. If the crust browns too quickly, tent loosely with foil and continue baking until the filling is heated through.

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