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Preheat your oven to 375°F (190°C).
Slice the Italian bread lengthwise, creating a pocket without cutting all the way through. Hollow out some of the bread inside to make room for the filling.
In a skillet over medium heat, melt 1 tablespoon of garlic butter. Add sliced onions and bell peppers, sauté until softened and lightly caramelized, about 5–7 minutes. Season with salt and pepper. Remove from skillet and set aside.
In the same skillet, add another tablespoon of garlic butter and cook the thinly sliced beef until browned and cooked through, about 3–5 minutes. Season with salt and pepper.
Mix the cooked beef with the sautéed peppers and onions.
Spread the remaining garlic butter inside the hollowed bread loaf. Fill the loaf evenly with the beef and vegetable mixture.
Top generously with shredded provolone cheese.
Close the loaf and wrap it in aluminum foil. Bake for 15 minutes, then unwrap and bake for another 5–7 minutes until the cheese is melted and bubbly and the bread is golden and crispy.
Remove from the oven, garnish with fresh parsley, slice, and serve warm.
Serving and Storage Tips:
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