Philly Cheesesteak French Bread is an open-faced sandwich loaded with juicy beef, crisp vegetables, and melted provolone for a simple, satisfying weeknight dinner.
Weeknight dinners can feel repetitive—kids come home, homework needs help, pets need feeding, and suddenly it’s a scramble to get a meal on the table. That’s why I try to keep a few reliable dishes that everyone will eat. This Philly Cheesesteak French Bread is one of those winners: flavorful enough for adults and simple enough that picky kids will still eat most of it.
I prefer using fresh-baked bread whenever possible. For this recipe I used a frozen loaf that I thawed and baked the day of serving. Thawing the loaf in the refrigerator overnight, then rolling and letting it rise in the morning, produces a much better French bread than the store-bought pre-baked loaves. It’s worth the little bit of advance planning for the texture and flavor.
The assembly is straightforward: cook the beef and vegetables separately, slice the loaf in half, spread a thin layer of mayonnaise, layer cheese, meat and veggies, top with more cheese, and bake until the cheese melts and turns golden. The most time-consuming part is prepping the ingredients, but once they’re ready this comes together quickly.
This version is loaded with flavor and texture—tender seared beef, softened onions and peppers, and plenty of melty provolone all on a crisp, freshly baked loaf. If you bake the bread earlier in the day, the rest of the meal goes together quickly, making it a great option for busy evenings. It also serves as a balanced plate with grains, protein, vegetables, and dairy.
Philly Cheesesteak French Bread
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Ingredients
- 1 loaf Rhodes white bread
- 2 Tbsp oil, divided
- up to 1 lb thinly sliced beef, (I used top round)
- coarse salt and pepper
- 1 tsp minced garlic
- 1 Tbsp Worcestershire sauce
- 1 green bell pepper, sliced
- 1 white or yellow onion, sliced
- ⅓ cup mayonnaise
- 8 oz provolone cheese, (12 slices)
Instructions
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Place 1 loaf Rhodes white bread on a greased baking sheet. Cover with sprayed plastic wrap and allow it to thaw slightly without rising too much. Remove the plastic wrap and roll the loaf to the length of the pan. Cover again and let rise at room temperature until doubled. Make 5 diagonal slits across the top with a serrated knife and bake at 350°F for 15–20 minutes or until golden brown. Cool before using. (Tip: thaw in the refrigerator overnight, then roll and let rise in the morning.)
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Heat a large skillet over medium-high. Season the thinly sliced beef generously with salt and pepper. Add 1 Tbsp oil to the hot skillet, add the beef, and sear for about 2 minutes. Add the garlic and Worcestershire sauce for the last 30 seconds, then remove the meat to a bowl and set aside.
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Add the remaining 1 Tbsp oil to the skillet. Add the sliced bell pepper and onion, season with salt and pepper, and cook about 5 minutes until they begin to soften. Remove the vegetables and toss them with the cooked beef.
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Slice the French bread in half crosswise. Spread mayonnaise on the cut sides, then place three slices of provolone on each half. Divide the meat-and-vegetable mixture over the cheese, avoiding excess juices. Top each half with three more slices of provolone.
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Bake at 400°F for 10–15 minutes, until the cheese is melted and starting to brown. Slice and serve immediately.
Notes
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