Ingredients

The following ingredients have 7 Servings
  • salt and pepper to taste
  • 1 lb Ribeye steak about 1" thick
  • 1 tablespoon unsalted butter
  • 2 tablespoons unsalted butter
  • 1 cup sliced yellow onion
  • 1 cup sliced green pepper
  • 1 cup sliced mushrooms
  • salt and pepper to taste
  • 1/2 lb white American cheese (cubed)
  • 1/4 teaspoon freshly minced garlic
  • 1 tablespoon milk
  • Baguette sliced in half (lengthwise)
  • 4 tablespoons mozzarella cheese (shredded)

Instruction

  • Heat a cast-iron skillet on mid-high heat and season the steak with 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly cracked black pepper on both sides (or to your desired taste).
  • Place the steak in the hot, dry skillet and allow to sear for 3 minutes, without moving. You want to get a nice caramelized crust on the outside of the steak.
  • When the steak has a nice sear on the one side, use tongs and turn the steak over. Add 1 tablespoon of butter to the pan and sear the steak for 2-3 more minutes (or until your desired temperature) while basting with the butter. Don't move the steak, just spoon butter over the top while it sears. Remove from the skillet to a cutting board and allow to rest while preparing the vegetables.
  • Reduce heat to medium and melt 2 tablespoons butter in the skillet. Add 1 cup sliced onion, 1 cup sliced green pepper, and 1 cup sliced mushrooms. Salt and pepper the vegetables to your liking. Saute vegetables until tender, about 5-7 minutes.
  • While the vegetables are sauteing, combine 1/2 lb white American cheese cubes, 1/4 teaspoon minced garlic, 1 tablespoon, and a pinch of salt in a microwave safe bowl. Microwave for 1 minute on high, stir, and continue to microwave on high for 1 minute at a time, stirring in between each heating, until cheese is melted into a nice sauce. Thin the sauce with milk to your desired consistency.
  • Slice partway through the baguette at 2" intervals to make it easier to pull apart when serving.
  • Slice the steak into thin, bite sized pieces.
  • Assemble the Philly Cheesesteak Bread: Spread 1/2 the cheese sauce on each baguette and top each with 1/2 the vegetable mixer and 1/2 the steak pieces. Sprinkle 2 tablespoons mozzarella cheese onto each baguette.
  • Place baguettes onto a baking sheet and place under the broiler until cheese melts and bread is toasted lightly.