Ingredients
Equipment
Method
- Preheat your oven to 400 degrees F (200 degrees C).
- In a large skillet over medium heat, add olive oil and saute sliced onions and bell peppers until soft and slightly caramelized, about 5-7 minutes.
- Push vegetables to one side of the skillet and add flank steak seasoned generously with salt and pepper. Cook until browned, about 3-5 minutes.
- Slice the French bread lengthwise and use your hands to gently scoop out some soft bread from the center, creating a hollow channel for the filling.
- In a mixing bowl, combine the cooked steak and vegetables with shredded provolone cheese and minced garlic, mixing while hot.
- Spoon the cheesesteak mixture generously into each hollowed bread half, packing it in firmly.
- Place both halves on a parchment-lined baking sheet and bake for 15-20 minutes or until the cheese is bubbling and the crust turns deep golden brown.
- Remove from oven and let rest for 2-3 minutes before slicing and serving hot with marinara sauce or garlic aioli for dipping.
Notes
Use sturdy French bread with a crusty exterior. Slice flank steak thinly against the grain for tenderness. Can substitute ribeye or sirloin for flank steak. Add jalapenos for heat or mushrooms for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in oven at 350 degrees F for 10-15 minutes.
