Description
A hearty and cheesy bread boat filled with juicy ribeye steak, sautéed vegetables, and melted mozzarella and provolone cheese, baked until golden and bubbly.
Ingredients
- 1 large French bread loaf
- 1 pound ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 1/2 cups shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the French bread loaf in half lengthwise and carefully hollow out some of the soft bread from the center to create a boat shape.
- Brush the inside of the bread lightly with olive oil and toast it in the oven for about 5 minutes until slightly crisp.
- Heat butter and the remaining olive oil in a large skillet over medium-high heat.
- Cook the onions and bell peppers for 4–5 minutes until softened, then add the garlic and cook for another minute.
- Add the sliced steak along with salt, black pepper, paprika, and Italian seasoning. Cook for 4–6 minutes until the steak is browned and fully cooked.
- Mix the mayonnaise and Dijon mustard together and spread the mixture inside the toasted bread boat.
- Fill the bread with the steak and vegetable mixture, then top evenly with mozzarella and provolone cheese.
- Bake for 10–12 minutes until the cheese is melted and bubbly.
- Sprinkle chopped parsley on top before slicing and serving warm.
Notes
- Toast the bread before filling to prevent sogginess.
- Sirloin or roast beef can be substituted for ribeye steak.
- Add mushrooms or jalapeños for extra flavor variations.
- Cheddar or pepper jack cheese can replace provolone.
- Reheat leftovers in the oven for the crispiest texture.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 980mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg
