Philly Cheese Steak Cheesy Bread

Philly Cheese Steak Cheesy Bread with just a few simple ingredients is the taste of Philly for a crowd! It comes together in just minutes with major flavor in each bite!

With tender cuts of meat, melty cheese, tangy Worcestershire sauce, and fresh veggies, the flavors of Philly cheesesteaks are irresistible! I like to use these tasty ingredients in things like sloppy joes, stuffed peppers, and even egg rolls for a cheesy twist!

Philly Cheesesteak Cheesy Bread Recipe

Philly cheese steak cheesy bread sounds like a hard recipe but it’s actually ready to go in the oven in less than 20 minutes and is a perfect recipe for a crowd. This is going to be your new go-to for summer parties! It has all the amazing flavor of cheesesteaks but easy preparation and convenient pull apart pieces your friends and family will love! Plus, this Philly cheese steak cheesy bread recipe doesn’t require a lot of ingredients and is actually pretty inexpensive to make.

Perfect for quick and easy dinners, parties, game days, and potlucks, the delicious flavors of this Philly cheese steak cheesy bread are sure to impress. One of the most popular recipes on my blog is for a Philly cheese steak cheesy bread, and there are at least four different recipes on the blog for cheesesteaks, but this one is my favorite version for a crowd. A recipe that tastes this good and is so effortless makes it is hard to make cheesesteaks any other way! With soft, flaky French bread, tender ribeye slices, peppers, onions, and mushrooms sauteed to perfection, and melty provolone bubbling on top, be ready to indulge in the ultimate comfort food!

What You Will Need For Cheesesteak Cheesy Bread

Fresh ingredients work best to enhance the flavor of this Philly cheese steak cheesy bread. Scroll down to the recipe card to find the exact measurements for Philly cheese steak cheesy bread ingredients.

• Ribeye Steak:16 ounces thinly sliced.
• Salt and Pepper: To taste.
• Canola Oil: For pan-frying the pieces of steak. You can substitute canola oil for sunflower, vegetable, or grapeseed oils.
• Worcestershire sauce: Adds delicious, tangy flavor to the meat.
• Butter: For pan-frying vegetables. I like using salted butter to enhance the flavor of the veggies.
• Green Bell Pepper: Adds a delicious crunch and zing to your cheesesteaks.
• Yellow Onion: Sliced, adds sweet and savory flavor.
• Mushrooms: Sliced, for delicious flavor and texture.
• French Bread: Cut in half lengthwise.
• Mayonnaise: For creaminess and tang.
• Provolone cheese: I like using provolone because it is rich and savory and melts to perfection. You can also substitute provolone for mozzarella, muenster, or parmesan.

How To Make Philly Cheesesteak Cheesy Bread

This cheesy delight comes together in just a few quick and easy steps! Philly cheese steak cheesy bread is a delicious appetizer, side, or a simple main dish!

1. Preheat Oven and Prep Steak: Preheat the oven to 400 degrees. Add the salt and pepper to the ribeye steak.
2. Pan-fry Steak: In a large cast-iron skillet add the oil and heat to medium-high. Add the steak and sear each side for about 2 minutes.
3. Add Worcestershire Sauce: Add the Worcestershire sauce and toss with the meat. Remove from the pan.
4. Sauté Vegetables: Add the butter, bell peppers, onion, and mushroom to the pan and salt and pepper to taste. Cook for two minutes until the veggies are tender.
5. Prepare Cheesesteaks: Spread mayonnaise over both halves of the bread. Layer with slices of Provolone cheese. Add the steak and vegetables. Layer with remaining cheese.
6. Bake: Cook for 10-15 minutes on the middle rack until browned.
7. Serve: Slice into two-inch thick slices and serve immediately.

Great Cheesesteak Pairings

For a classic side, serve up your Philly cheese steak cheesy bread alongside my air fryer potato chips and fries. They are so quick and easy to make, perfect for throwing together right before a party! I like to also serve these alongside my Tuscan and shrimp pasta salads for a complete, delicious summer meal.

Side Dishes

Air Fryer Potato Chips

Side Dishes

Amazing Air Fryer French Fries

Side Dishes

Tuscan Pasta Salad

Salads

Shrimp Pasta Salad

Making The Best Philly Cheesesteak Cheesy Bread

You can make this Philly cheese steak cheesy bread to suit your tastes, here are a few more options:

• Cheese: The recipe calls for Provolone, but you can use any cheese you prefer. Just don’t use Cheez Whiz in this recipe, it won’t cook as well on high heat.
• Steak: The more tender the cut of meat, the better your end product will be. I use Ribeye, but skirt steak would also work really well. Just avoid really tough cuts of meat or you will end up with very chewy pieces of meat.
• Marinating Meat: Marinating your meat in sauces like Worcestershire, balsamic vinegar, and soy sauce help to break down connective tissue in meat and make it extra tender- perfect for sandwiches.
• Adding Mayonnaise: The mayonnaise on the bread adds a lot of flavor and helps the end product stay moist and creamy, I would not skip it.

Storing Your Cheesesteak Cheesy Bread

• In the Refrigerator: Store your Philly cheese steak cheesy bread in either an airtight container or wrapped tightly in plastic wrap. It will last for up to 4 days.
• In the Freezer: Your cheesy bread can be kept in the freezer for up to 3 months in an airtight container.
• Reheating: To keep your bread from getting soggy, I recommend reheating your Philly cheese steak cheesy bread in the oven for 15-20 minutes at 375 degrees Fahrenheit. Wrap your bread in tin foil before cooking.

More Delicious Steak Recipes

Try these other delicious recipes for steak that will turn out AMAZING every time! A perfectly cooked, flavorful steak is always a good idea for dinner.

Dinner

Perfectly Tender London Broil

Dinner

Cube Steaks with the BEST Mushroom Gravy

Dinner

Perfect Air Fryer Steak

Dinner

Skillet Garlic Butter Steak and Shrimp

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Philly Cheese Steak Cheesy Bread

Philly Cheese Steak Cheesy Bread with just a few simple ingredients is the taste of Philly for a crowd! It comes together in just minutes with major flavor in each bite!

Course Dinner, Main Course

Cuisine American

Keyword philly cheese steak cheesy bread

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 12 slices

Calories 270kcal

Author Alyssa Rivers

Ingredients

• 16 ounces Ribeye Steak thinly sliced
• salt and pepper to taste
• 1 tablespoon canola oil
• 1 tablespoon Worcestershire sauce
• 2 tablespoons butter
• 1 medium green bell pepper sliced
• 1 medium yellow onion sliced
• 4 ounces mushrooms sliced
• 1 loaf French bread cut in half lengthwise
• 1/4 cup mayonnaise
• 10-12 slices Provolone cheese

Instructions

• Preheat the oven to 400 degrees. Add the salt and pepper to the ribeye steak.
• In a large cast iron skillet add the oil and heat to medium high. Add the steak and sear each side for about 2 minutes.
• Add the Worcestershire sauce and toss with the meat. Remove from the pan.
  
• Add the butter, bell peppers, onion and mushroom to the pan and salt and pepper to taste.
  
• Cook for two minutes until the veggies are tender.
• Spread mayonnaise over both halves of the bread.
  
• Layer with slices of Provolone cheese.
  
• Add the steak and vegetables.
  
• Layer with remaining cheese.
  
• Cook for 10-15 minutes on the middle rack until browned.
• Slice into two inch thick slices and serve immediately.

Notes

Updated on June 24, 2021

Originally Posted on May 12, 2017

Nutrition

Calories: 270kcal | Carbohydrates: 21g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 408mg | Potassium: 192mg | Fiber: 1g | Sugar: 2g | Vitamin A: 261IU | Vitamin C: 9mg | Calcium: 163mg | Iron: 2mg

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Double Chocolate Zucchini Brownies

Perfectly moist and chocolatey, these double chocolate zucchini brownies are filled with chocolate chips and topped with chocolate frosting. Simple and delicious and you won’t even be able to tell that 2 cups of zucchini is hidden inside!

Zucchini is a wonderful vegetable, because of its mild flavor it is extremely versatile and delicious. Try these tried and true zucchini recipes like Fried, Rice, and Lasagna!

Double Chocolate Zucchini Brownies

Zucchini is popular vegetable in the summertime. Zucchini is a highlight and I have several tried and true recipes like this Cake, Muffins, or the Perfect Chocolate Chip Zucchini Bread, these are rich, and fudgy just like a brownie should be. They won’t be cakey but have that classic brownie texture we all love. These are made in a 9×13 and its all in one pan, so these are the perfect dessert to take to potlucks, parties and big family gatherings. Your family and friends are going to love these!

I love watching my boys devour these and tell me that they are the best brownies that they have ever had. Little do they know that there are 2 cups of zucchini hidden inside. Muah haha! The zucchini makes these brownies so moist. And because you can never have enough chocolate I added some chocolate chips inside! It was so delicious with the chocolate chips hidden inside. But the chocolate frosting… it is a MUST! These brownies are so rich and are a total chocolate lover’s heaven! The best way to use up that zucchini and are especially good with a cold glass of milk. You are going to love them!

Ingredients For Zucchini Brownies

Super easy to make, no one will know there are vegetables inside.

• Canola oil: Canola oil is a mild oil that won’t impart a ton of flavor so it is a great baking oil.
• Sugar: Use white granulated sugar, it will help cut the bitterness of the cocoa and add moisture to the cake.
• Vanilla extract: Vanilla actually helps chocolate taste more like chocolate, so do not leave it out.
• All-purpose flour or unbleached: Both of these flours work great in baked goods. They provide structure and density.
• Unsweetened cocoa: You can use natural or dutch cocoa for this recipe. They both add color and rich chocolate flavor.
• Baking soda: This is the leavening or rising agent for the brownies that will help give them a bit of a lift.
• Salt: Regular table salt is just fine, and will provide balance and flavor that is essential.
• Zucchini shredded: Shred the zucchini as finely as possible so it doesn’t have chunks.
• Chocolate chips: You can use regular, dark, or even milk chocolate chips.

Chocolate Frosting

• Cocoa powder: Again natural or dutch cocoa powder will work for the frosting.
• Powdered sugar: Using powdered sugar will create a smooth frosting instead of grainy.
• Butter melted: You want the butter melted so it can thin the icing and mix thoroughly.
• Milk: Any percentage of milk will work here, if you need to thin it out add just a splash more till it’s the right consistency.
• Vanilla extract: Sweet vanilla adds the best flavor and helps the chocolate intensify in flavor.

Let’s Make Some Double Chocolate Zucchini Brownies

You are going to love how these taste and look. The frosting is the key!

1. Prep: Preheat oven to 350 degrees. Line a 9×13 inch pan with aluminum foil and lightly spray with cooking spray. This allows for easier removal.
2. Mix: In a medium-sized bowl add oil, sugar, and vanilla extract in a bowl until combined and crumbly.
3. Combine: In another bowl combine flour, cocoa, baking soda, and salt. Add the sugar mixture to the flour mixture.
4. Add: Stir the zucchini shreds into the batter until thoroughly incorporated. At this point, it may seem very dry and thick. Keep mixing and the zucchini will moisten the batter. Add in the chocolate chips.
5. Bake: Spread the batter into the bottom of your 9×13 inch pan. Bake for 25 minutes or until the brownies are fairly firm and begin to pull from the sides of the pan. Allow brownies to cool.
6. Frost: Add cocoa powder, powdered sugar, and butter to a small bowl and whisk. Add in milk and vanilla and continue to whisk until smooth. Spread over brownies.

Chocolate Zucchini Brownies Recipe

Fudgy, rich, decadent and chock full of zucchini, these will disappear fast.

• The Batter: You will notice the batter is pretty dry until you add the zucchini. That is ok, the zucchini is the main source of moisture, if you stir and stir and it is still not moist add a splash of milk.
• Size Matters: The larger the zucchini the drier it will be. Use a medium or small zucchini for this recipe you want moisture but not too much.
• Grating Your Zucchini: To start, you can peel your zucchini, but only if you want to. I usually do not, but if you are worried about the green flecks showing and giving away your secret, you might want to. Grate the zucchini or you can chop it in a food processor, use the smallest holes. You will not have to drain or pat the zucchini dry for this recipe as the zucchini is the main source of moisture.
• Cocoa Powder: There are two kinds of cocoa, natural or dutch. The main difference is that the dutch processed cocoa has been treated to take out some of the acidity of the chocolate. It usually has a richer, smoother flavor. I like to use natural in the brownies and dutch in the frosting.
• Chocolate Chips: You can leave the chocolate chips out if you desire, use milk chocolate chips if you want a bit of a sweeter after taste. I used regular semi-sweet chocolate chips.
• Frosting: You will want to sift the powdered sugar so it mixes up easily and without any lumps. The frosting is so good and is the perfect topping for these zucchini brownies, don’t skip it!

 

Storing Your Double Chocolate Zucchini Brownies

If you are fortunate to have leftovers you will want to keep them moist for the next day.

• Store: Keep brownies tightly covered at room temperature for up to 3 days or you can keep them in the fridge for up to a week. Many of my family like these straight from the fridge best anyway!
• Freeze: These freeze beautifully and can be made ahead of time. Do not frost brownies before freezing for best results. Freeze unfrosted brownies tightly wrapped and covered for up to 2 months. Thaw at room temperature and frost when ready to serve.

More Zucchini Loving Recipes

We’ve all been there and we’ve all joked about it. The fact is that if you grow even one zucchini plant, you’ve grown enough for the whole neighborhood it seems. I know people who send their kids and ding dong ditch zucchini at their neighbors’ homes to get rid of it. It is a very prolific vegetable, but it’s ok because it is so good! Zucchini is a mild vegetable that takes on other flavors, making it a great alternative to gluten.  Like turning them into noodles for zoodle dishes like Thai Zucchini Noodle Salad. Zucchini will moisten bread and cakes and no one will know they are even there. It is a wonderful way to eat your vegetables. Try these other scrumptious recipes the next time you need to rid of some zucchini.

Side Dishes

Baked Zucchini Fries

Dinner

Zucchini Pizza

Appetizers

Cheesy Zucchini Fritters

Bread

My Favorite Zucchini Bread Recipe (Tried and True!)

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Double Chocolate Zucchini Brownies

Perfectly moist and chocolatey brownies filled with chocolate chips and topped with chocolate frosting.  Simple and delicious and you won’t even be able to tell that 2 cups of zucchini is hidden inside! 

Course Dessert

Cuisine American

Keyword brownie recipe, brownies, double chocolate zucchini brownies

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 16 Brownies

Calories 350kcal

Author Alyssa Rivers

Ingredients

• ½ cup canola oil
• 1½ cups sugar
• 2 teaspoons vanilla extract
• 2 cup all-purpose flour unbleached
• ½ cup unsweetened cocoa
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 cups zucchini shredded
• 1 cup chocolate chips

Chocolate Frosting:

• 1/4 cup cocoa powder
• 2 cups powdered sugar
• 1/4 cup butter melted
• 1/4 cup milk
• 1 tablespoon vanilla extract

Instructions

• Preheat oven to 350 degrees. Line a 9×13 inch pan with aluminum foil and lightly spray with cooking spray. This allows for easier removal.
• In a medium sized bowl add oil, sugar, and vanilla extract in a bowl until combined and crumbly.
• In another bowl combine flour, cocoa, baking soda and salt. Add the sugar mixture to the flour mixture.
• Stir the zucchini shreds into the batter until thoroughly incorporated. At this point it may seem very dry and thick. Keep mixing and the zucchini will moisten the batter. Add in the chocolate chips.
• Spread the batter into the bottom of your 9×13 inch pan. Bake for 25 minutes or until the brownies are fairly firm and begin to pull from the sides of the pan. Allow brownies to cool.

To make the frosting:

• Add cocoa powder, powdered sugar and butter to a small bowl and whisk. Add in milk and vanilla and continue to whisk until smooth. Spread over brownies.

Notes

Updated on June 23, 2021

Originally Posted on July 26, 2015

Nutrition

Calories: 350kcal | Carbohydrates: 56g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 286mg | Potassium: 124mg | Fiber: 2g | Sugar: 41g | Vitamin A: 151IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg

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Grilled Portobello Burgers

Grilled Portobello Burgers are delicious, meaty and savory marinated portobello mushrooms, grilled to perfection and stacked in a soft toasted bun!  Quick and easy to grill, these mushrooms are so impressive and will become a new family favorite!

Portobello mushrooms are an amazing ingredient that will be the star of any recipe.  Try Grilled Honey Balsamic Portobello Mushrooms or Southwest Sausage and Egg Stuffed Portobello Mushroom for more of the intense portobello flavor created with simple to follow recipes.

Grilled Portobello Burgers

Grilled Portobello Burgers are so satisfying!  They have all the delicious meaty texture you would expect from a burger plus the savory and tangy taste of the marinated mushroom is just right. After they soak in the marinade, the mushrooms are so tender and flavorful.  Layer them with cheese and extra veggies then top with a soft toasted bun for the perfect vegetarian burger!

Portobello mushrooms are super easy to grill because they grill so quickly!  In just 5 minutes per side, they make a quick and amazing dinner.  The flavor from the smoky grill enhances their incredible taste and makes them irresistible!  This recipe is a MUST try dinner your family will go crazy over.

Burger Ingredients:

These ingredients come together to make the most amazing savory marinade.  The flavors absorb all throughout this portobello burger making it juicy and tender.  It tastes so amazing and is an easy meal for your family to enjoy any night of the week!

• Olive oil: Seeps into the skin and takes the marinade flavors into the mushroom as it sits.
• Melted Butter: Rich flavor that soaks in with the marinade.
• Garlic Cloves: Minced
• Balsamic vinegar: An acidic ingredient that will help tenderize the portobello mushroom.
• Soy sauce: Savory liquid flavoring in the marinade.
• Honey: Adds a bit of sweetness to the marinade.
• Salt and Pepper: To taste!
• Hamburger Buns: Toast the bun for a couple of minutes on the grill to create the perfect texture.
• Optional Toppings: Cheese, arugula, tomato, red onion, mayonnaise

Grilling Mushrooms:

Grilled portobello burgers are super easy to make!  Whisk together the marinade and in just 10 minutes you are ready to grill.  In less than 30 minutes you can have dinner on the table!  The simplicity of this recipe makes it perfect for a quick weeknight meal, but it is impressive enough to choose when entertaining too!

1. Whisk: In a small bowl whisk together olive oil, butter, garlic, soy sauce, sugar, and salt and pepper.
2. Prepare mushrooms: Prepare portobello mushrooms by gently removing stem from the mushrooms. Using a spoon scrape out the gills. Set the mushrooms in a 9×13 inch pan.
3. Marinate mushrooms: Add the marinade and soak for 10 minutes.
4. Grill: Preheat the grill to medium high heat. Place the mushrooms on the grilled grill each side for 5 minutes.
5. Serve: Remove from grill and put on a bun with favorite toppings.

How to Serve Mushroom Burgers:

Grilled portobello mushroom burgers can be plated as a sandwich complete with bun and side.  In burger form, it makes the perfect vegetarian option at a cook out.  Or, put the marinated portobello on top of a regular ground beef burger for mega flavor!  Another great way to serve your grilled portobello mushroom is as a steak with no bun for a tasty low-carb and meatless version.

• • Great sides: Fries are a classic choice with any burger and this portobello burger is no exception! Garlic Sweet Potato fries are my favorite!
  • Toppings: Cheese, arugula, tomato, red onion, and mayonnaise are great toppings to start with!
  • Sauce: Spread pesto or garlic aioli all over your toasted bun or your make your favorite dipping sauce.
  • Cheese: Different types of cheese will give this burger a different personality. A sharp cheddar would be fantastic but really any melting cheese gives this burger the perfect ooey gooey element it needs.
  • Double stack: Double stack the mushrooms with an extra layer of cheese for a more hearty burger that will satisfy even the biggest appetite.

Storing Portobello Burgers:

This family favorite is easy to store for amazing leftovers!  Once the mushrooms have cooled completely store in an air tight container or resealable plastic bag within 2 hours.  They will be good for 3 to 5 days in the refrigerator.  If you don’t plan to eat the leftovers right way, the best way to save these is in the freezer.  By storing them in the freezer, they are able to be used for up to a year!

• To thaw: The best method of thawing is in the refrigerator overnight.  However, if you are in a rush you can thaw them in cold water or in the microwave.  If you thaw in the refrigerator you have 3 to 4 days to use them.  When doing a quick thaw use immediately and to not re-freeze.

More Mushroom Recipes to Try:

• Garlic Balsamic Mushrooms
• The Best Mushroom Risotto
• Honey Balsamic Garlic Mushrooms
• Garlic Mushroom Noodles
• Creamy Balsamic Mushroom Bacon Chicken

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Grilled Portobello Burgers

Grilled Portobello Burgers are delicious, meaty and savory marinated portobello mushrooms, grilled to perfection and stacked in a soft toasted bun!  Quick and easy to grill, these mushrooms are so impressive and will become a new family favorite!

Course Dinner, Main Course

Cuisine American

Keyword burgers, grilled burger, grilled portobello burgers, portobello burger

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 Burgers

Calories 210kcal

Author Alyssa Rivers

Ingredients

• 1 Tablespoon Olive oil
• 1 Tablespoon Melted Butter
• 2 Garlic Cloves minced
• 1/4 cup balsamic vinegar
• 1 Tablespoon soy sauce
• 1 Tablespoon honey
• salt and pepper
• portobello mushroom
• 4 hamburger buns

Optional Toppings:

• cheese
• arugula
• tomato
• red onion
• mayonnaise

Instructions

• In a small bowl whisk together olive oil, butter, garlic, soy sauce, honey, salt and pepper.
• Prepare portobello mushrooms by gently removing stem from the mushrooms. Using a spoon scrape out the gills. Set the mushrooms in a 9x13 inch pan. Add the marinade and soak for 10 minutes.
• Preheat the grill to medium high heat. Place the mushrooms on the grilled grill each side for 5 minutes. Remove from grill and put on a bun with favorite toppings.

Nutrition

Calories: 210kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 496mg | Potassium: 82mg | Fiber: 1g | Sugar: 10g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg

 

 

 

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