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Sliced steak stuffed bread boat with melted cheese and herbs on wooden cutting board showing tender beef filling

Steak Stuffed Bread Boat

Steak stuffed bread boat with seared strip steaks sliced thin, caramelized sweet onions, homemade roasted garlic butter, and melted pepper jack cheese inside a hollowed French loaf, finished on the grill or in the oven until bubbly and golden.
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Prep Time 20 minutes
Cook Time 1 hour
Garlic Roasting Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 6 people
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Roasted Garlic Butter
  • 1 stick unsalted butter softened
  • 1 whole head roasted garlic
  • 1 tsp fresh chives finely chopped, plus more for garnish
Steak & Onions
  • 3-4 strip steaks about 8 oz each
  • Your favorite steak seasoning
  • 1 large sweet onion sliced
Bread Boat Build
  • 1 large French loaf
  • 8 slices pepper jack cheese

Equipment

  • Cast Iron Skillet
  • Oven or grill
  • Baking Sheet
  • Food processor or fork (for garlic butter)
  • Instant-Read Thermometer

Method
 

  1. Roast garlic at 400°F for 35-40 minutes until soft. Blend with softened butter and chives until smooth.
  2. Season strip steaks generously. Sear over high heat to preferred doneness. Rest 5-10 minutes, then slice thin against the grain.
  3. In the same pan, sauté sliced sweet onion in steak drippings until soft and caramelized, about 15-20 minutes.
  4. Slice French loaf lengthwise and hollow out center. Spread roasted garlic butter inside. Layer onions, sliced steak, and pepper jack cheese.
  5. Grill or bake at 375°F until cheese is melted and bubbly and bread is toasted golden. Garnish with fresh chives. Slice and serve hot.

Notes

Slice against the grain: Shortens muscle fibers for tender bites in every portion.
Rest the steak: 5-10 minutes off heat so juices redistribute and don't soak through the bread.
Extra garlic butter on top: Brush the outside of the bread before the oven step for a golden, garlicky crust.
Caramelize the onions properly: Low heat, 15-20 minutes. Rushed onions taste sharp, not sweet.

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