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This hollowed-out garlic bread stuffed with Philly-style meat and cheese turns a street food favorite into an impressive party centerpiece. The crunchy garlic-slathered Italian bread shell opens to reveal a gooey middle packed with tender beef, softened veggies, and melted provolone that'll make your mouth water.
I whipped this up during a football watch party, and now everyone demands it whenever we get together. My brother-in-law couldn't control himself and demolished almost half before the game even started!
What You'll Need
- Italian bread loaf: Go for a firm bakery-style one that won't turn mushy once filled
- Thin beef slices: Ribeye or sirloin gives the most authentic taste, but any quick-cook beef will work fine
- Bell peppers: Using different colors makes it look better and brings slightly different tastes
- Onions: They turn sweet when cooked down and play off the meaty flavors perfectly
- Provolone cheese: It's got that slight tang and melts beautifully, though American cheese can pinch-hit
- Garlic butter: This flavor-packed spread makes every bite pop with taste
- Salt and pepper: These basics pull out all the natural goodness in your meat and veggies
- Fresh parsley: Gives a pop of green and fresh flavor to finish things off
How To Make It
- Get your bread ready:
- Cut the Italian loaf lengthwise but don't go all the way through – you want a hinge on one side. Scoop out most of the soft inside, leaving about a 1/2 inch wall all around so it can hold everything without falling apart.
- Soften your veggies:
- Drop some garlic butter into a big pan over medium heat and let it melt until you can smell the garlic. Toss in your sliced onions and peppers, spreading them out. Let them cook for 7-8 minutes, giving them a stir now and then until they're soft and the onions start turning clear with some brown spots.
- Cook the meat:
- Push all your veggies to one side and throw the thin beef slices in the empty space. Shake on plenty of salt and pepper. Let it cook for 3-4 minutes, breaking it up with your spatula just until it browns – don't cook it too long since it'll keep cooking in the oven.
- Load up your bread:
- Smear a thin coat of garlic butter inside both sides of your hollowed bread. This keeps it from getting soggy and adds more flavor. Scoop all your meat and veggie mix into the bread cavity, pressing down lightly to make it even.
- Top with cheese and bake:
- Cover everything completely with your shredded provolone so it forms a cheesy blanket. Put your stuffed loaf on a baking sheet and stick it in your hot oven for 15-20 minutes until the bread gets golden and crispy while the cheese melts and starts to brown.
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The best thing about this dish is seeing everyone's reaction when I bring it to the table. That moment when you cut into it and everyone sees the stretchy cheese and juicy filling is pure magic. My dad grew up outside Philadelphia and swears this gives his hometown sandwiches a run for their money.
Prep It Early
You can put this whole thing together up to a day before you need to bake it. Just follow all the steps but instead of popping it in the oven, wrap the filled bread tightly in foil and stick it in the fridge. When you're ready to eat, unwrap it and bake at 375°F for 5-7 minutes longer than normal since everything will be cold. This waiting time actually makes all the flavors blend together even better!
Different Ways People Make It
Die-hard Philly folks might tell you to only use thin-sliced ribeye with Cheese Whiz or American cheese instead of provolone. For a true South Philly style, skip the bell peppers and just go with onions. Around western Pennsylvania, you'll often find mushrooms mixed in too. In parts of New Jersey, they like adding hot cherry peppers for a kick. Each area puts their own spin on it while keeping that classic cheesesteak vibe.
What To Serve With It
This bread boat is filling on its own, but you can serve smaller chunks alongside a crisp green salad with tangy dressing to balance out the richness. For a real Philly touch, put out little dishes of ketchup or hot sauce for dipping. When I serve it at parties, I cut it into two-inch bites and make sure there are lots of napkins handy! It stays warm for ages, which makes it great for buffet setups.
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Common Recipe Questions
- → How can I keep the bread crispy not mushy?
Drain all the extra liquid from your meat and veggie mix before you stuff the bread. Don't go overboard with the filling amount either.
- → Can I swap out the cheese?
Sure thing! Try some mozzarella, sharp cheddar, or mix up a few different kinds to match what you like best.
- → Which cut of beef should I grab?
Go for super thin slices of ribeye or sirloin for the tastiest, most tender results. In a pinch, ready-sliced beef from the deli works too.
- → Is it OK to prep this earlier?
The filling can be cooked and cooled hours before, but wait to put everything together until right before you're ready to bake for the best texture.
- → What's the best way to enjoy this dish?
Serve it hot as your main dish or cut it into smaller pieces for snacking. Add a simple green salad on the side and you've got a full meal.