- 2 tbsp vegetable oil
- 4 rump steaks (around 1k meat in all), sliced very thin
- 3 green peppers, sliced thin
- 1 onion, sliced thin
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp garlic powder
- 100g butter
- 3 garlic cloves, minced
- 1 tsp salt
- 3 tbsp finely chopped parsley
- 1 large loaf of bread
- 15 mozzarella slices
Garlic bread is undisputedly a paragon of dirty feasts. A fat laden, aggressively garlicky classic. Imagine, if you will, a huge garlic butter smothered loaf. Now imagine it being stuffed full of juicy, juicy steaks, fried onions and peppers. You might need to sit down, the shock is probably too much. When you've recovered, go to the shop and buy all the stuff to make this glorious, beautiful philly cheesesteak stuffed garlic bread.
- Fry the beef slices briefly until browned all over. Remove from the pan and add a splash more oil, then fry the peppers and onions on a high heat until soft. Add the beef back in, season thoroughly, and set aside.
- Make the garlic butter by mixing the softened butter with garlic, parsley and salt.
- Slice the bread in parallel lines nearly (but not quite) all the way through. Brush with the garlic butter, stuff with the slices of provolone and the steak mix. Wrap with foil and bake for around 30-40 minutes until cooked through.