Name: Cheesesteak-Stuffed Garlic Loaf For Easy Lunch Recipes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 loaf Italian bread; 1 lb ribeye steak, thinly sliced; 1 green bell pepper, sliced; 1 small onion, sliced; 1 cup shredded mozzarella cheese; 1/2 cup provolone cheese, shredded; 2 tbsp butter; 2 cloves garlic, minced; Salt and black pepper to taste; 1 tbsp olive oil

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Let me tell you, when I first made this cheesesteak-stuffed garlic loaf, my kitchen smelled like a corner deli met a garlic festival. I mean that in the best way. We’re talking crusty bread packed with sizzling steak, peppers, onions, and—because why not—a generous blanket of gooey cheese. It’s the kind of easy lunch recipe that feels like you fussed, even if you didn’t. This is one of my go-to homemade recipes for those weekends when the family is craving something warm and hearty, but I’m not in the mood to babysit a slow cooker. It lands somewhere between the best homemade bread and the dreamiest of stuffed chicken recipes—yes, I went there. Garlic scapes recipes have nothing on this beauty. Just slice, stuff, and toast your way to a satisfying lunch. Whether you’re raiding the fridge for my recipes or hunting down easy bread recipes that don’t feel like a science experiment, this loaf hits all the right notes. And the best part? It tastes even better than it looks. Grab your knife and let’s get cooking.

1) Key Takeaways
2) Easy Cheesesteak-Stuffed Garlic Loaf Recipe
3) Ingredients for Cheesesteak-Stuffed Garlic Loaf
4) How to Make Cheesesteak-Stuffed Garlic Loaf
5) Tips for Making Cheesesteak-Stuffed Garlic Loaf
6) Making Cheesesteak-Stuffed Garlic Loaf Ahead of Time
7) Storing Leftover Cheesesteak-Stuffed Garlic Loaf
8) Try these Lunch recipes next!
9) Cheesesteak-Stuffed Garlic Loaf
10) Nutrition

1) Key Takeaways

This cheesesteak-stuffed garlic loaf is packed with flavor and texture
You can prep all the ingredients in advance to save time
The recipe uses simple steps and minimal cleanup
Great for quick meals, party food, or hearty lunches

2) Easy Cheesesteak-Stuffed Garlic Loaf Recipe

This cheesesteak-stuffed garlic loaf quickly became a staple in our house. You know how some recipes just stick with you? This is one of those easy lunch recipes that doesn’t try too hard yet delivers big. It hits every note you want when you’re craving something warm, cheesy, and comforting. The bread gets golden and crisp, the cheese melts into the meat, and each bite has that perfect pull.

When I think back, this recipe came about after we had a few odds and ends in the fridge. Leftover steak, some half-used shredded mozzarella, and a loaf of bread sitting on the counter whispering, “use me or lose me.” And we listened. We made it up as we went, but by the time that loaf came out of the oven, we knew we had struck gold.

Whether you’re browsing my recipes for something different or you’re deep into easy bread recipes that don’t require a dough hook, this one fits the bill. It reminds me of those stuffed chicken recipes that somehow hit the sweet spot between indulgent and practical. It’s also a pretty neat way to jazz up garlic scapes recipes, if that’s your thing.

3) Ingredients for Cheesesteak-Stuffed Garlic Loaf

1 loaf Italian bread: Go with a fresh, crusty loaf. Nothing too airy. You want something with heft that can hold the steak, cheese, and veggies without falling apart.

1 lb ribeye steak, thinly sliced: If you can’t get ribeye, any tender beef cut will work. Just make sure it’s sliced thin enough to cook quickly and stay tender.

1 green bell pepper, sliced: Bell peppers add a sweet crunch that balances out the richness of the meat and cheese. You can use red or yellow, but green keeps that classic Philly vibe.

1 small onion, sliced: I always go for yellow onions. They caramelize just enough to give the filling a little bit of sweetness without overpowering everything else.

1 cup shredded mozzarella cheese: Mozzarella gives you that perfect melt. You know the kind that stretches when you pull the sandwich apart? That’s what we’re after here.

1/2 cup provolone cheese, shredded: Provolone brings that sharp flavor that cuts through the creamy mozzarella and makes each bite sing.

2 tbsp butter: Soften this so it spreads easily onto the bread. It helps the garlic soak in and toasts up beautifully.

2 cloves garlic, minced: This is where the flavor hits you. Fresh garlic is a must. You could use garlic powder, but let’s be real—fresh just wins every time.

Salt and black pepper to taste: Don’t skimp here. These little sprinkles go a long way to bring everything together.

1 tbsp olive oil: Use it for sautéing the meat and veggies. Helps everything cook evenly and adds a bit of flavor.

4) How to Make Cheesesteak-Stuffed Garlic Loaf

Step 1. Preheat the oven to 375°F. Give it a few minutes to get hot while you get the ingredients ready.

Step 2. Heat olive oil in a large skillet over medium-high heat. Toss in the steak, season with salt and pepper, and cook until browned. Don’t overdo it—thin steak cooks fast.

Step 3. Set the steak aside. In the same pan, add sliced onions and peppers. Cook them down until they soften and get a little color.

Step 4. Mix the cooked steak back into the pan with the peppers and onions. Give it a stir so everything mingles. Turn off the heat.

Step 5. Cut the bread loaf in half lengthwise and scoop out some of the insides to make room for the filling.

Step 6. Mix softened butter and minced garlic together. Spread that all over both halves of the bread. Let it soak in.

Step 7. Pile the steak and veggie mix onto the bottom half. Load it up, edge to edge.

Step 8. Sprinkle the mozzarella and provolone all over the filling. Press the top half of the loaf on gently.

Step 9. Wrap the whole thing in foil and bake for 15 to 20 minutes, until the cheese melts and the bread gets golden.

Step 10. Unwrap it, slice it into thick pieces, and serve it up hot. That first bite? Heaven.

5) Tips for Making Cheesesteak-Stuffed Garlic Loaf

Get your steak thin. That’s non-negotiable. If you’re buying it fresh, ask the butcher to slice it thin. If you’re doing it yourself, freeze the steak for 15 minutes before cutting—it makes it easier to slice.

Pre-toast your bread if it feels too soft. You want structure. A light toasting before stuffing helps it hold up under the weight of the filling. Just a few minutes in the oven will do the trick.

Layer the cheese evenly. Don’t dump it all in one spot. Sprinkle it so it covers everything and melts smoothly. That way, each bite gets a bit of everything—and that’s the goal of all good easy lunch recipes, right?

6) Making Cheesesteak-Stuffed Garlic Loaf Ahead of Time

If you’re prepping this loaf for later, you’re in luck. It holds up well. You can make the filling ahead of time and keep it in the fridge for a day or two. Just reheat it in a pan before assembling the loaf.

You can even build the sandwich and wrap it in foil, then bake it off when you’re ready. It’s perfect if you’ve got guests coming over or want to knock out lunch in advance.

Just don’t bake it too early. Bread that’s baked, cooled, and reheated can get chewy. For best results, stuff and toast right before eating. It keeps everything crisp, gooey, and satisfying.

7) Storing Leftover Cheesesteak-Stuffed Garlic Loaf

Got leftovers? Wrap them tight in foil or store slices in an airtight container. Pop them in the fridge and they’ll keep for up to 3 days.

To reheat, unwrap the slices and warm them in the oven at 350°F until hot. The microwave works, too, but you’ll lose the crunch. I like to reheat mine on a baking sheet uncovered for that fresh-out-of-the-oven feel.

This loaf doesn’t freeze well, so plan to eat it within a few days. Not usually a problem, though. Once you taste it, leftovers tend to vanish.

8) Try these Lunch recipes next!

9) Cheesesteak-Stuffed Garlic Loaf