This Steak Stuffed French Bread starts with a good crusty loaf of French Bread stuffed with perfectly seasoned sauteed steak. Then this beauty is topped with gooey mozzarella and buttery provolone cheese. Then it is oven baked until it is perfectly melted and lightly browned.
It is easy and quick to put together, making it the perfect lunch or even weeknight dinner. I love to serve this with Easy Baked Sweet Potato Fries or Beet Salad with Honey Mustard Vinaigrette.
Sometimes life just calls for carbs! I mean, honestly, they really are delicious! Cheesy Steak Stuffed French Bread will satisfy all those carb-loving taste buds of yours. This easy recipe takes less than thirty minutes, making it ideal for busy families.
It takes just a few minutes to hollow the bread out, but it is well worth the time so you can stuff all that mouth-watering steak down there. As you can see, I did not cut mine in half. Instead, I removed the top one-third going around my bread with a sharp knife at an angle that went slightly down. I then created a boat trying to leave a little more than a half inch of bread all the way around.
Helpful tips for making Steak Stuffed French Bread
- Pick a good sturdy crusty loaf of French Bread, so it holds up well when you slice it.
- Use good quality beef steak sliced thin.
- Ground beef or sausage can be substituted for the beef steak. Just remember to drain any excess grease.
- Heat the oil over medium-high before you add the steak. If the steak puts off much moisture, then drain it. You want your steak to cook quickly and brown thoroughly with slightly crispy edges.
- Use fresh ginger, as it really does make a difference.
- Other cheeses that work well with this recipe include Swiss and sharp cheddar cheese.
- Sauteed veggies to consider adding are onions, bell peppers, and mushrooms.
- This recipe is best prepared right before serving. If necessary, you can prepare the steak in advance and refrigerate it but do not stuff the bread and top it with cheese until right before baking.
- Serve promptly while the steak is hot and the bread is warm and crusty.
I hope you and your family enjoy this Cheesy Steak Stuffed French Bread as much as we do. Enjoy my food-loving friends.
Other sandwich recipes to try!
Steak Stuffed French Bread Recipe
Ingredients
- 1 loaf crusty french bread
- 1 tablespoon canola oil
- 1 lb beef steak cut into small strips
- 2 cloves garlic minced
- 2 tablespoons soy sauce
- 2 teaspoons sriracha hot chili sauce
- 3 tablespoon Worcestershire sauce
- 1 tablespoon fresh grated ginger
- 1/3 cup ketchup
- kosher salt and fresh ground black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup Provel ropes or shredded Provolone cheese
Instructions
- Remove the top third of the loaf by cutting around the bread several times with a sharp knife. Keep the knife at an angle that goes slightly downward. Remove the insides creating a boat. Try to leave about a half inch of bread all the way around.
- Add oil to a large skillet over medium-high heat. Add steak and cook until browned and slightly crispy on the edges; approximately 5-7 minutes. If the steak produces any moisture while cooking drain right away. You don't want your steak boiling. You want to almost stir-fry it.
- Reduce heat to low and add garlic and continue cooking for 30 seconds. Stir in soy sauce, sriracha, Worcestershire sauce, ginger, and ketchup. Season with salt and black pepper to taste. Simmer for 5 minutes.
- Spoon beef mixture into French bread boat. Top with the shredded cheese and place bread on a large baking sheet. Bake at 350 degrees for 15 minutes or until the cheese is melted. Turn the broiler on for the last minute of cooking just to brown the cheese a touch. Stay close by broilers as broilers are unpredictable.
Notes
- Pick a good sturdy crusty loaf of French Bread so it holds up well when you slice it.
- Use good quality beef steak sliced thin.
- Heat the oil over medium-high before you add the steak. If the steak puts off much moisture then drain it. You want your steak to cook quickly and brown thoroughly with slightly crispy edges.
- Use fresh ginger as it really does make a difference.
- Other cheeses that work well with this recipe include Swiss and sharp cheddar cheese.
- Sauteed veggies to consider adding are onions, bell peppers, and mushrooms.
- This recipe is best prepared right before serving. If need be you can prepare the steak in advance and refrigerate it but do not stuff the bread and top it with cheese until right before baking.
- Serve promptly while the steak is hot and the bread is warm and crusty.
Nutrition
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This post was originally published on August 8, 2016, and was republished on February 2, 2020, with new content.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Marthe Aubertin
Moi,ajouter 1oigon et 1/2 piment en lanières.merci pour cette recette .à refaire
Beth Pierce
You are most welcome!
Len
Used 2 lbs of steak, grounded roughly, added 1 onion with an extra squirt of ketchup and chili sauce. Yummy. Thanks Beth
Len
Would some fried onions go with this ?
Beth Pierce
Of course! Yummy!!
M.J. westerhof
What kind of beef would you recommend for this recipe?
Beth Pierce
Tenderloin, petite shoulder or strip steak.
Dyllan Davis
What do you do with the ginger? Just throw it in there? Chop it? Grate it? Grind it up?
Beth Pierce
It is grated. The recipe has been corrected to reflect this.
Pame
Oh man this so good!! I can’t thank you enough for this recipe. I definitely will be making it quite a bit. My husband.and I loved it.
Beth Pierce
Thanks so much Pame! So glad that you and your husband loved it!
Michelle
How would you make a thicker au jus sauce.how would you make aux jus?
Beth Pierce
To make au jus you have to have at least 1/4 cup fat dripping from a large piece of beef like prime rib. That would not work for this recipe although they do have au jus dry powdered mixes in the same aisle as your dried soup mixes of most local grocery stores.