Ingredients:
For the Bread & Filling:
1 large French baguette or Italian bread loaf
1 lb ribeye steak or sirloin, thinly sliced
1 small onion, thinly sliced
1 small green bell pepper, thinly sliced
1 small red bell pepper, thinly sliced
3 teaspoons olive oil
2 cloves garlic, minced
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon Worcestershire sauce
½ teaspoon smoked paprika (optional)
6 slices provolone cheese (or more as needed)
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
For the Garlic Topping :
1 tablespoon of olive oil
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
Instructions:
1. Prepare the Bread:
Preheat your oven to 375°F (190°C).
Slice the top of the bread loaf lengthwise, creating an opening, but do not cut all the way through.
Hollow out some of the inside bread to create space for the filling (save the removed bread for breadcrumbs or another use).
2. Cook the Steak & Veggies:
Heat 1 teaspoon of olive oil in a large skillet over medium-high heat.
Add the thinly sliced steak, season with salt, pepper, Worcestershire sauce, and smoked paprika, and cook for about 3-4 minutes until browned. Remove from the skillet and set aside.
In the same skillet, add another teaspoon of olive oil . Saute the onions, bell peppers, and garlic for about 5 minutes, or until softened.
3. Assemble the Stuffed Bread:
Layer half of the provolone slices inside the hollowed-out bread.
Add the cooked steak and sauteed veggies evenly on top.
Sprinkle the shredded mozzarella and cheddar cheese over the filling.
Top with the remaining provolone slices.
4. Bake the Bread:
Place the stuffed bread on a baking sheet and cover loosely with foil.
Bake for 15 minutes, then remove the foil and bake for another 5-10 minutes or until the cheese is bubbly and the bread is crispy.
5. Add the Garlic (Optional):
While the bread is baking, mix the olive oil minced garlic, and parsley in a small bowl.
Once out of the oven, brush the garlic mixture over the top for extra flavor.
Enjoy!