One-Pan Philly Cheese Steak Cheesy Bread For Busy Nights
This fabulous one-pan Philly Cheese Steak Cheesy Bread tastes like a gourmet meal and is a proven crowd-pleaser!
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Servings: 12 SLICES
Calories: 335kcal
Equipment
- Large cast iron skillet
- Stove
- Knife and cutting board
Ingredients
- 1 lb ribeye steak, thinly sliced
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt and freshly ground pepper
- ½ tbsp Avocado oil (or your favorite oil)
- 1 ½ tbsp Worcestershire sauce
- 2 tbsp butter
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 4 oz mushrooms sliced
- 1 loaf French bread, sliced in half lengthwise
- 4 tbsp mayonnaise
- 12 slices Provolone cheese
Instructions
- Slice the ribeye steak as thinly as you can and season it with salt, pepper, garlic powder, and onion powder. Preheat the oven to 400 F.
- Heat ½ tbsp of oil in a large cast iron skillet over medium-high heat and sear the steak slices for about one minute on each side.
- Stir in the Worcestershire sauce, toss and transfer the steak to a plate.
- Add the butter to the same skillet and saute the veggies over medium-high heat until tender, about 3-4 minutes. Season with salt and pepper. Return the steak to the skillet, toss, and remove from heat.
- Assemble the open-faced sandwich: - Spread the bread with mayo- Place 3 slices of provolone on each half of French bread- Divide the meat/veggie mixture evenly between both halves - Place 3 more slices of provolone over the meat/veggie mixture
- Bake for 10-15 mins or until the cheese is melted and the bread toasted. Slice for serving.
Nutrition
Calories: 335kcal | Carbohydrates: 23g | Protein: 16g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 479mg | Potassium: 246mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 13mg | Calcium: 19mg | Iron: 11mg