Who else can say that Fall is their favorite season? I love fall. I love the smell of fall, the feel of fall, the activities that happen in the fall and the food that comes along with cool weather.
In this month’s edition of Everyday With Rachael Ray
, there is a recipe for Philly Cheese Steak stuffed garlic bread. I wanted to share it with you. If you don’t get the magazine Everyday with Rachael Ray, I highly suggest you starting to pick it up or subscribe here. It is one of my favorites!
This recipe serves 4 and can with prep and cooking time it will take about 45 mins.
One 1 pound loaf of peasant bread
½ 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
¼ cup dry red wine (I will omit this due to not having it on hand)
8 slices of provolone cheese.
Preheat oven to 375 degrees
Slice off the top ½ inch of the bread and save.
Scoop out the insides of the loaf, leaving a ½ inch think shell. (cut the scooped bread into cubes)
In a large skillet heat 6 tablespoons of Olive Oil over med heat. Stir in garlic and rosemary for 2 minutes.
Place the bread shell on a baking sheet and brush the inside with some of the seasoned oil. Add 3 cups bread crumb cubes to the skillet with the remaining seasoned oil and coat the bread cubes. Transfer to the baking sheet and surround the bread bowl shell. Place the bread top on the baking sheet also cut side up. Bake until browned and toasted (10 – 15 mins)
In the skillet heat the 2 remaining tablespoons of olive oil over med heat and add the onions and cook. Stir until golden (10 mins) transfer to a bowl. Add the steak to the skillet and cook for 4 minutes, season with salt and pepper. Add the wine if you would like and cook for 2 more minutes. Stir in the onions.
Spoon ½ the steak onion mixture into the bread bowl and top with ½ of the cheese then ½ of the croutons. Layer the other ½ of the steak mixture, then the croutons and finish on the top with more cheese.
Bake until the cheese has melted.
Top with the bread lid.
To serve, slice the bowl into wedges.
Doesn’t this sound like an awesome meal to serve while the air is crisp and football is playing in the living room? Let me know if you try this. I can’t wait to cook it this coming weekend.
In this month’s edition of Everyday With Rachael Ray
, there is a recipe for Philly Cheese Steak stuffed garlic bread. I wanted to share it with you. If you don’t get the magazine Everyday with Rachael Ray, I highly suggest you starting to pick it up or subscribe here. It is one of my favorites!This recipe serves 4 and can with prep and cooking time it will take about 45 mins.
One 1 pound loaf of peasant bread
½ 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
¼ cup dry red wine (I will omit this due to not having it on hand)
8 slices of provolone cheese.
Preheat oven to 375 degrees
Slice off the top ½ inch of the bread and save.
Scoop out the insides of the loaf, leaving a ½ inch think shell. (cut the scooped bread into cubes)
In a large skillet heat 6 tablespoons of Olive Oil over med heat. Stir in garlic and rosemary for 2 minutes.
Place the bread shell on a baking sheet and brush the inside with some of the seasoned oil. Add 3 cups bread crumb cubes to the skillet with the remaining seasoned oil and coat the bread cubes. Transfer to the baking sheet and surround the bread bowl shell. Place the bread top on the baking sheet also cut side up. Bake until browned and toasted (10 – 15 mins)
In the skillet heat the 2 remaining tablespoons of olive oil over med heat and add the onions and cook. Stir until golden (10 mins) transfer to a bowl. Add the steak to the skillet and cook for 4 minutes, season with salt and pepper. Add the wine if you would like and cook for 2 more minutes. Stir in the onions.
Spoon ½ the steak onion mixture into the bread bowl and top with ½ of the cheese then ½ of the croutons. Layer the other ½ of the steak mixture, then the croutons and finish on the top with more cheese.
Bake until the cheese has melted.
Top with the bread lid.
To serve, slice the bowl into wedges.
Doesn’t this sound like an awesome meal to serve while the air is crisp and football is playing in the living room? Let me know if you try this. I can’t wait to cook it this coming weekend.
