Steak And Cheese Garlic Toast Recipe

Ben Carraoli

Steak And Cheese Garlic Toast Recipe

I just whipped up this delicious sandwich and I’m excited to share it with you: my Steak and Cheese Garlic Toast. I was craving something hearty, gooey, and full of flavor, and after a bit of improvising I landed on this recipe. The first bite—melty cheese, tender steak, crisp garlic toast—was pure comfort.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Servings: 3

Ingredients Method Notes

Ingredients

6 slices of frozen garlic-cheese Texas toast bread — this thicker garlic-buttery bread gives you a sturdy base with extra flavor.
½ cup diced green bell peppers — adds a fresh pop of color and mild crunch; don’t use frozen if you want a good texture.
½ cup sliced onions — brings sweetness and caramel-like flavor when cooked; using fresh onions makes a difference.
12 ounces of thinly shaved steak cheesesteak-style — easy to cook quickly and gives you tender meat throughout.
3 slices of provolone cheese — great melting cheese with gentle flavor that pairs well with steak.
3 slices of mozzarella cheese — gives that gooey stretchy texture that turns this into a satisfying sandwich.
Salt and pepper to taste — simple seasoning to bring out flavors; fresh-ground pepper works best.
Olive oil and butter as needed — olive oil to sauté vegetables, butter for toasting the sandwich adds richness and crispness.

Method

First, bake the frozen garlic-cheese Texas toast according to the package instructions until it’s golden and crisp. Then let it cool slightly so it holds up well when assembled.
While the bread is cooling, heat a bit of olive oil in a skillet over medium heat. Add the diced green bell peppers and sliced onions, sautéing until they’re tender and fragrant. Set aside.
In the same or another hot skillet, cook the thinly shaved steak until it’s nicely browned and seasoned with salt and pepper. Remove from heat and set aside.
On three slices of the cooled toast, place one slice of provolone. Top each with a portion of the cooked steak, followed by the sautéed onions and peppers. Then add a slice of mozzarella and place a second slice of garlic-cheese toast on top.
Melt some butter in a clean skillet over medium heat. Carefully place each sandwich into the pan and cook a few minutes per side until the bread is toasted and the cheeses are melted and oozy.
Transfer the sandwiches to a plate, let them rest for a minute so the cheese sets slightly, then slice and serve while warm and gooey.

Notes

I like to toast the bread a bit extra beyond package instructions—it gives a firmer, crunchier base so it doesn’t get soggy.
When cooking the steak, I season just at the end so it stays juicy and doesn’t overcook from excess salt.
I always let the assembled sandwich rest for 30 seconds after removing from pan—it keeps the cheese from running everywhere.
If I’m worried about the bottom slice getting too browned, I’ll use a medium-low heat for the final toasting and cover the pan for 10 seconds to melt the cheese without burning.
I recommend slicing the sandwich diagonally—it just looks better and makes it easier to eat.