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–+ servings
Cheesesteak stuffed bread boat topped with melted provolone and diced jalapeños on a wire rack baking sheet

Philly Cheesesteak Bread Boat

A hollowed French baguette layered with provolone, a pound of thin sliced ribeye seared hard in a ripping hot pan, caramelized sweet onion and warm nacho cheese sauce, topped with more provolone and baked at 350°F in the oven or on the grill until the bread is crisp and the cheese is browned.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 5 servings
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Philly Cheesesteak Bread Boat
  • 1 large French baguette day old is fine
  • 1 lb ribeye or New York strip steak sliced thin and cut into strips
  • 1 large sweet onion sliced into thin half moons
  • 1 package provolone cheese slices about 3 for the bottom and 3 for the top, more for a longer loaf
  • 1 cup store-bought nacho cheese sauce 8 oz, plus extra for dipping
  • 1 tbsp olive oil 1 to 2 tbsp, as needed
  • 1 tsp salt or to taste
  • 1 tsp black pepper or to taste
  • 1 tsp garlic powder or your favorite steak seasoning
  • 1 tbsp milk 1 to 2 tbsp, to thin the cheese sauce
  • diced jalapeños for garnish, optional

Equipment

  • Large Skillet Cast iron works well. On the stove or the grill.
  • Bread Knife For taking the top off the baguette.
  • Wire rack and baking pan or sheet pan
  • Tongs

Method
 

Steak and Onions
  1. Slice the steak as thin as possible and cut it into strips. Partially freezing it for 20 minutes makes thin slicing easier.
  2. Heat a large skillet over high heat until ripping hot. If the pan is completely dry, rub in just enough oil to give it a sheen. Add the steak in a single layer and leave it alone until the top turns watery and it is almost cooked through, then toss. Work in batches if needed.
  3. Season with salt, pepper and garlic powder or your steak seasoning, toss once more, and remove from the pan.
  4. Add a little olive oil to the same pan and add the onions. Cook over medium heat, stirring occasionally, until soft, golden and caramelized, about 10 to 15 minutes. Remove and set aside.
Build and Bake
  1. Preheat the oven or grill to 350°F. With a bread knife, cut the top off the baguette, just enough to open it. Pull the soft inside out by hand, leaving enough bread on the sides and bottom to hold the filling.
  2. Line the inside with provolone slices. Add the steak, then the onions. Warm the nacho cheese sauce per the package, thin it with a splash of milk if thick, and pour it over the onions and steak. Top with another layer of provolone.
  3. Set the loaf on a wire rack in a baking pan or over a sheet pan. Bake or grill at 350°F until the bread is crisp and the cheese is melted and browned, about 15 to 20 minutes.
  4. Top with diced jalapeños, rest 2 to 3 minutes, slice into portions and serve with extra warm nacho cheese sauce for dipping.

Notes

Doneness: The USDA minimum for whole cuts of beef is 145°F. Steak sliced this thin and seared this hot is past that before it crusts, and it bakes again after.
The sear: Ripping hot pan, dry or with just a sheen of oil, steak in one layer, and do not move it until the top goes watery. Season after the crust forms.
Bread: Pull out as much of the inside as you can and bake on a wire rack so the bottom crisps.
Timing: Onion, bake and prep times are estimates.
Storage: Sliced portions keep 3 days in the fridge. Reheat uncovered at 350°F on a wire rack about 10 minutes. Not recommended for the freezer.

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