A hearty, oven-baked version of the classic Philly cheesesteak, layered over crispy garlic Texas toast with tender beef, sautéed veggies, and a cheesy topping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
8 slices frozen Texas toast
1 lb ribeye or sirloin steak, thinly sliced
1 green bell pepper, sliced
1 yellow onion, sliced
1 tbsp Worcestershire sauce
1 tsp garlic powder
Salt and black pepper to taste
1 tbsp olive oil
6 slices provolone cheese
1 cup shredded mozzarella cheese
Instructions
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Preheat oven to 375°F.
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Toast Texas toast for 5–7 minutes until lightly crisp.
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In a skillet, heat oil and cook steak for 3–4 minutes. Set aside.
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Sauté peppers and onions until soft. Add Worcestershire sauce, garlic powder, salt, and pepper. Stir in steak.
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Grease a 9×13-inch baking dish. Arrange toast in a single layer.
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Spread steak and veggie mixture over toast.
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Top with provolone slices and shredded mozzarella.
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Bake uncovered for 20–25 minutes. Broil for 2–3 minutes for extra browning if desired.
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Let rest for 5 minutes before serving.