Philly Cheese Steak Stuffed Garlic Bread

31 Jan

cheesesteak_stuffed_garlic_bread[1]

As Rachael Ray’s website states:  two guilty pleasures under one roof: steak smothered with onions and cheese, housed in toasty garlic bread.  The best thing about the toasty garlic bread, though, is that there is no butter involved.  Just olive oil, rosemary and garlic.  Delish.

Not a particularly cheap dish, however.  The sirloin had to be specially sliced at the meat department so I had to select an unpackaged, higher grade (and thus more expensive) cut.  So the bread loaf and meat together were about $12 already.  Plus the mushrooms and a bottle of wine.  I did use the leftover processed Swiss cheese product (that Derek purchased recently instead of real swiss cheese–“you said Swiss cheese and this package says Swiss cheese”) from a previous recipe to save on purchasing the provolone.  And it worked okay.

My only problem was the amount of filling versus the size of the bread bowl.  One layer using half of the filling filled up the bowl.  The bread loaf was not particularly large so my advice is to reduce the filling amounts by 1/3 to 1/2 or make sure you purchase a LARGE peasant loaf.  Or use two smaller ones.  And make sure you cut the top off towards the top of the loaf so that the dish is as deep as possible.

The pluses to this were the unused croutons which made for a quite scrumptious little appetizer and the next day’s lunch of the leftover filling on garlic toast.

Ingredients:

  • One 1-pound loaf peasant bread
  • 1/2 cup extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 tablespoon chopped fresh rosemary
  • 1 pound onions, thinly sliced
  • 1 pound sirloin steak or sirloin tips, very thinly sliced
  • Salt and pepper
  • 1/4 cup dry red wine
  • 8 slices provolone cheese

Directions:

  1. Preheat the oven to 375°. Slice off the top 1/2 inch of the bread; reserve. Scoop out the insides of the loaf, leaving a 1/2-inch-thick shell, and cut into cubes.
  2. In a large skillet, heat 6 tablespoons olive oil over medium heat. Stir in the garlic and rosemary for 2 minutes. Place the bread shell on a baking sheet; brush the inside with some of the seasoned oil. Add 3 cups bread cubes to the skillet with the remaining seasoned oil and toss to coat; transfer to the baking sheet, surrounding the bread shell. Reserve the skillet. Place the bread top on the baking sheet cut side up. Bake until browned and toasted, 10 to 15 minutes.
  3. Meanwhile, in the reserved skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the onions and cook, stirring, until golden, 10 minutes; transfer to a bowl. Add the steak to the skillet and cook for 4 minutes; season with salt and pepper. Add the wine and cook for 2 minutes. Stir in the onions.
  4. Spoon half of the steak-onion mixture into the bread bowl; top with half of the cheese, then half of the croutons. Layer with the remaining steak-onion mixture, croutons and cheese. Bake until the cheese has melted, 3 to 5 minutes. Top with the bread lid. To serve, slice into wedges.

Recipe and photo from Rachael Ray

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