Ingredients

• 1 large French bread loaf (or Italian loaf), halved lengthwise

• 6 tablespoons unsalted butter, softened

• 3–4 cloves garlic, minced

• 2 tablespoons parsley, finely chopped

• 2 tablespoons grated Parmesan (optional, for the garlic butter)

• 1 pound thinly sliced ribeye (or sirloin), chopped

• 1 large yellow onion, thinly sliced

• 1 green bell pepper, thinly sliced (optional)

• 8–12 slices provolone (or 2 cups shredded provolone or mozzarella)

• 1 tablespoon olive oil

• 1 tablespoon Worcestershire sauce

• 1/2 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon black pepper

• Pinch red pepper flakes or paprika (optional)

Instructions

1. Make garlic butter

• In a bowl, combine softened butter, garlic, parsley, Parmesan if using, a pinch of salt, and black pepper. Mix until smooth.

2. Toast bread base

• Preheat oven to 350°F (175°C). Place bread halves cut-side up on a sheet pan and spread with half the garlic butter. Bake 5–7 minutes until lightly crisp.

3. Cook vegetables

• Heat olive oil in a large skillet over medium heat. Sauté onions with a pinch of salt 6–8 minutes until tender and lightly caramelized. Add peppers (if using) and cook 3–4 minutes more until softened. Transfer to a plate.

4. Cook steak

• Raise heat to medium-high. Add remaining garlic butter to the skillet; when sizzling, add steak. Season with salt, pepper, and Worcestershire. Cook 3–5 minutes, stirring, just until no longer pink and edges are seared. Return onions/peppers to pan and toss.

5. Assemble

• Layer a little cheese on the toasted bread to create a melt barrier. Spoon the cheesesteak mixture over evenly. Top generously with remaining cheese.

6. Bake and finish

• Bake 8–10 minutes at 350°F until cheese is melted and bubbly. Broil 1–2 minutes for golden spots if desired. Rest 2 minutes, slice, and serve warm.