Steak Stuffed French Bread Recipe


  • 1 loaf crusty french bread
  • 1 tablespoon canola oil
  • 1 lb beef steak cut into small strips
  • 2 cloves garlic minced
  • 2 tablespoons soy sauce
  • 2 teaspoons sriracha hot chili sauce
  • 3 tablespoon Worcestershire sauce
  • 1 tablespoon fresh grated ginger
  • 1/3 cup ketchup
  • kosher salt and fresh ground black pepper
  • 1 cup shredded mozzarella cheese
  • 1/2 cup Provel ropes or shredded Provolone cheese


  1. Remove the top third of the loaf by cutting around the bread several times with a sharp knife. Keep the knife at an angle that goes slightly downward. Remove the insides creating a boat. Try to leave about a half inch of bread all the way around.
  2. Add oil to a large skillet over medium-high heat. Add steak and cook until browned and slightly crispy on the edges; approximately 5-7 minutes. If the steak produces any moisture while cooking drain right away. You don’t want your steak boiling. You want to almost stir-fry it.
  3. Reduce heat to low and add garlic and continue cooking for 30 seconds. Stir in soy sauce, sriracha, Worcestershire sauce, ginger, and ketchup. Season with salt and black pepper to taste. Simmer for 5 minutes.
  4. Spoon beef mixture into French bread boat. Top with the shredded cheese and place bread on a large baking sheet. Bake at 350 degrees for 15 minutes or until the cheese is melted. Turn the broiler on for the last minute of cooking just to brown the cheese a touch. Stay close by broilers as broilers are unpredictable.


  • Pick a good sturdy crusty loaf of French Bread so it holds up well when you slice it.
  • Use good quality beef steak sliced thin.
  • Heat the oil over medium-high before you add the steak.  If the steak puts off much moisture then drain it.  You want your steak to cook quickly and brown thoroughly with slightly crispy edges.
  • Use fresh ginger as it really does make a difference.
  • Other cheeses that work well with this recipe include Swiss and sharp cheddar cheese.
  • Sauteed veggies to consider adding are onions, bell peppers, and mushrooms.
  • This recipe is best prepared right before serving.  If need be you can prepare the steak in advance and refrigerate it but do not stuff the bread and top it with cheese until right before baking.
  • Serve promptly while the steak is hot and the bread is warm and crusty.

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