How do you make Philly CheeseStack Cheese Bread?
Philly Cheese Steak Cheese Bread sounds like a complicated recipe, but in less than 20 minutes it’s really ready to go in the oven and it’s a great recipe for a crowd.
° 8 oz / 230 g rib eye steak, thinly sliced
° 8 ounces/230 Provolone cheese, sliced.
° 4 ounces/115 grams sliced mushrooms.
° 1 loaf of French bread, halved lengthwise
° 1 green pepper cut into slices.
° 1 yellow onion cut into slices.
° 1/3 cup of mayonnaise.
° 1 tablespoon of canola oil.
° 1 tablespoon of Worcestershire sauce.
° 2 tablespoons of butter.
° 1/2 teaspoon sea salt.
° Ground black pepper.
* Instructions :
I set the oven temperature to 375 degrees Fahrenheit. And with half the sea salt, black pepper and all of the canola oil, I seasoned the steak.
Over high heat, I heated up a cast iron skillet and cooked the steaks for 2 minutes without flipping or stirring.
Add and whisk in Worcestershire sauce. I put the butter with the green peppers, onions, mushrooms, and the rest of the salt and pepper in the skillet. I cooked for 4 minutes until browned a little.
The fourth step:
Spread mayonnaise on both halves of the bread.
I covered half of the provolone cheese, then finished the steak and vegetables with the remaining cheese.
I have cooked until browned for 10 to 15 minutes on the middle rack.
PROVOLONE is called for in the recipe but you can use any cheese you like.