Philly Cheesesteak Stuffed Garlic Bread
Philly cheesesteaks and garlic bread were already two of the best things you can put in front of a hungry crowd separately. Putting them together, hollowed-out loaf and all, was really just a matter of time.
This one starts with a garlic butter built from Croix Valley Garlic Barbecue Booster, spread generously into a hollowed-out loaf and toasted until golden. While that's happening, shaved ribeye gets seasoned heavy with Croix Valley One Rub and cooked down on a hot griddle with peppers and onions, then folded together with melted white American cheese until the whole pile turns creamy and stretchy. A layer of provolone lines the bottom of the toasted loaf before the cheesesteak filling gets packed in, then it all goes back on the heat just long enough to melt that bottom layer and get everything piping hot.
Cut it into thick slices and serve it while the cheese is still pulling. This one's built for sharing, though don't be surprised if nobody wants to.
Philly Cheesesteak Stuffed Garlic Bread
Damon Holter
4
Ingredients
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1 12-inch Italian or French bread loaf
1 lb thinly shaved ribeye steak
½ medium yellow onion, diced
½ green bell pepper, diced
2-3 Tbsp Croix Valley One Rub
2 Tbsp Croix Valley Garlic Barbecue Booster, or to taste
6 to 8 slices white American cheese
2 slices provolone cheese
1 to 2 Tbsp cooking oil
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4 Tbsp butter, softened
2 Tbsp Croix Valley Garlic Barbecue Booster
Directions
Prepare the garlic bread. Slice the loaf lengthwise and remove enough of the interior bread to create a hollow for the cheesesteak filling. You want to leave enough bread around the bottom and sides for the loaf to hold its shape.
Combine the softened butter and Garlic Barbecue Booster. Generously spread the seasoned butter over the entire cut and hollowed surface of the bread.
Place the bread on a grill over indirect heat or in a 375°F oven and toast until the garlic-buttered surface is golden brown and slightly crisp. Remove from the heat and line the bottom of the hollowed loaf with the two slices of provolone. Set aside.
Heat a griddle or large skillet over medium-high to high heat. Add a small amount of oil, followed by the diced onion and green pepper. Season with Garlic Barbecue Booster and sauté until tender and lightly browned. Move the vegetables to the side of the griddle.
Add another small amount of oil if necessary and place the shaved ribeye onto the hot griddle. Season generously with Croix Valley One Rub. Using two spatulas, separate, turn, and chop the beef as it cooks until nicely browned and just cooked through.
Combine the beef with the peppers and onions on the griddle and toss everything together.
Gather the cheesesteak mixture into a pile and cover with the white American cheese. Allow the cheese to begin melting, then use the spatulas to fold the cheese throughout the beef, peppers, and onions until the entire mixture is hot, creamy, and ridiculously cheesy.
Spoon the hot cheesesteak mixture directly into the toasted, provolone-lined loaf, packing it generously into the hollow.
Return the stuffed loaf to the grill over indirect heat or to the oven for several minutes, just until the provolone underneath has melted and the entire loaf is piping hot.
Remove from the heat and allow it to rest for a minute or two. Cut crosswise into thick slices and serve immediately while the cheese is hot and gooey.
