Cheesesteak Bread

Cheesesteak Bread is a snap to make and is a delicious hors d’oeuvre to take to a party.

• 2 T canola oil
• 2 large onions, sliced
• 2 green bell peppers, sliced
• salt and pepper to taste
• 2 lbs. sirloin sandwich steaks
• 1 loaf Italian bread
• ½ lb. provolone cheese
• 2 T parsley

Line a baking sheet with parchment paper and set aside.

In a large skillet, place the oil, onions, peppers, salt and pepper and cook over medium heat for ten minutes.  Remove vegetables in a bowl with a slotted spoon, leaving any liquid in the skillet.  Add the sandwich steaks with some more salt and pepper.  Brown on both sides and add the vegetables back into the skillet and stir.  Remove from heat.

Preheat the oven to 350 degrees.

Cut the loaf of Italian bread in half lengthwise and scoop out the insides to hollow out.  Discard the middles or dry out for breadcrumbs.

Place half of the cheese in both halves of the hollowed out bread, top with steak, pepper and onion mixture and then top with the remainder of the cheese.

Bake for fifteen minutes so the bread begins to toast and the cheese has melted.  Sprinkle with parsley, cut into big pieces and serve warm.