Giant Philly Cheesesteak

Yield: 6 servings


  • 2 tubes (11 oz. each) French bread dough
  • 2 tbsp oil, divided
  • 1 large white onion, sliced
  • 4 bell peppers, sliced
  • 2 lbs. sirloin steak, thinly sliced
  • Seasoning
    • 1 tsp salt
    • 1 tsp pepper
    • 1/2 tsp paprika
    • 1/2 tsp garlic powder
  • 1 lb. sliced provolone cheese


  1. Grease a Bundt pan.  Place the dough into the bottom of the pan and pinch the ends together, forming a big loop.  Bake at 350°F for 30-40 minutes, until golden brown.  Let cool for five minutes, then transfer to a wire rack to finish cooling.
  2. In a large skillet or Dutch oven, heat 1 tbsp of oil.  Sauté the onions and peppers until tender.  Remove from the heat and set aside.
  3. Add the remaining oil to the skillet.  Add the sliced steak and seasoning.  Stir together and cook until seared on both sides.  Remove from the heat.
  4. Slice the bread in half.  Layer the bottom with half the cheese.  Top with steak and vegetables, and then layer on the second half of the cheese.
    • You may not be able to fit everything.  That's ok, just pile it on as high as you can.
  5. Place bread (top still removed) onto a baking sheet. Bake at 350°F for 5 minutes to melt the cheese.
  6. Remove from the oven.  Place the top onto the sandwich.  Cut and enjoy.

Adapted from Delish.