If we were hanging out in my kitchen right now, I’d hand you a slice of this Steak Stuffed French Bread and say, careful, it’s hot, then probably tell you about the time I first made it for game night and absolutely overfilled the loaf so it looked like a bubbly canoe of cheese and steak. Nobody complained. In fact, the plate was mysteriously empty before halftime. Anyway, this is cozy food with a little swagger, and I make it whenever I want that instant ooh what is that vibe.

Why you’ll love this, at least I think you will

I make this when the day’s been long and I’m not doing dainty. My family goes a bit wild for it because it’s toasty at the edges and melty in the middle, and the steak still tastes like steak, not mystery meat. Also, there’s this moment when the loaf comes out of the oven and someone inevitably says, can we cut it now, and I say wait two minutes and then I cave anyway. Small chaos, big payoff.

I used to get annoyed when the filling would slide out while slicing, but actually, I find it works better if I add a smidge of cream cheese as a binder. Not a ton. Just enough to keep things friendly. And if the bread looks a little too stuffed at any point, don’t worry if it looks odd at this stage. It always does right before it turns gorgeous.

What you need, plus what I swap when life gets busy

1 large loaf French bread, about 18 inches. Day old is perfect. If I only have baguettes, I use two and pretend it was the plan.
450 g to 500 g steak, thinly sliced against the grain. I like flank or sirloin; ribeye is dreamy if you’re feeling fancy. I sometimes use rotisserie roast beef when I’m in a hurry.
1 medium onion, thinly sliced. Red or yellow, both fine.
1 small green bell pepper, sliced. Optional, but it smells like a street cart in the best way. Mushrooms are great too, 1 cup sliced.
2 to 3 cloves garlic, minced. My grandmother always insisted on using the big cloves, but honestly any version works fine.
2 tablespoons butter plus 1 tablespoon olive oil, for searing and sautéing.
120 g cream cheese, softened. Optional but helpful.
6 to 8 slices provolone or 1 heaping cup shredded mozzarella. Sharp cheddar is a mood, I won’t lie.
2 tablespoons mayonnaise and 1 teaspoon Dijon mustard, stirred together. If Dijon is out, a cheeky spoon of yellow mustard works.
1 tablespoon Worcestershire sauce. I reach for Lea and Perrins, but any you have will do.
Salt and black pepper, to taste. A pinch of cayenne if you like a tiny kick.
Fresh parsley or chives, a handful, chopped. Looks nice, tastes fresher.

Let’s cook this thing

Preheat the oven to 190 C, 375 F. Line a sheet pan with parchment because easy cleanup is my love language.
Hollow the bread. Slice the top third off the loaf lengthwise. Gently pull out some of the soft insides, leaving about a 1.5 cm wall. Save the bread guts for breadcrumbs or for snacking, I won’t tell.
Season the steak with salt and pepper. Heat a big skillet over medium high with 1 tablespoon butter and the oil. Sear the steak in batches so it actually browns. About 1 to 2 minutes per side, depending on thickness. This is where I usually sneak a taste. Transfer to a plate to rest.
In the same pan, add the remaining butter. Toss in onion, pepper, and mushrooms if using. Cook until soft and a bit caramelized around the edges, about 6 to 8 minutes. Add garlic for the last 30 seconds so it doesn’t get cranky and bitter.
Reduce heat to medium. Stir in Worcestershire. Chop the rested steak into bite sized pieces and return it to the pan with any juices form the plate. Fold in cream cheese until it melts and hugs everything. Taste for salt and pepper. If it tastes flat, a tiny splash of vinegar or a squeeze of lemon perks it up.
Mix the mayo and Dijon, then brush it inside the hollowed bread. This layer is sneaky insurance against sogginess.
Layer half the cheese in the bread, spoon in the steak mixture, then top with the rest of the cheese. Scatter herbs on top because we eat with our eyes too.
Set the bread top back on. Bake on the center rack for 12 to 15 minutes, until the cheese is gooey and the crust says hello with a light crunch. If your oven runs hot, keep an eye, it can go from golden to whoops quickly.
Let it rest 3 to 5 minutes before you slice. Or two minutes if patience is not a family trait. Use a serrated knife with gentle sawing so the filling stays put.

By the way, if you’re new to searing steak, this primer on pan searing steak is super clear. And for peace of mind on temps, the chart at FoodSafety dot gov is my north star.

Notes that come from messing up a few times

Too juicy filling equals soggy loaf. Let the steak and veg simmer an extra minute until there is very little liquid left. Not bone dry, just glossy.
If the bread is super fresh and soft, toast the inside for 3 minutes before filling. It makes a tiny moisture barrier, learned that on a rainy Tuesday.
Provolone melts smoothly and tastes mellow. Cheddar gives more bite but can get a bit greasy if you pile it on. Balance is the move.
I once skipped the mayo layer to save a step and regretted it because the bottom softened too much. It was still good, just not hold in your hand good.

Variations I’ve tried, the good and the whoops

Phillyish: Add sautéed mushrooms and use provolone. No sauce, just a drizzle of garlic butter inside. Really lovely.
Chili crunch fling: Stir a tablespoon of chili crisp into the filling. Probably my favorite on cold nights.
Blue cheese moment: Swap half the provolone for crumbled blue. On second thought, use less than you think, it can take over fast.
The one that didn’t work: I tried adding raw tomatoes inside. Tasted fine but the bread got watery. If you want tomato, serve it fresh on the side.

Equipment I use, plus a workaround or two

Large skillet, preferably something that holds heat well. I call my cast iron the trusty beast.
Serrated bread knife. Honestly, it makes slicing a breeze.
Sheet pan and parchment. If you don’t have parchment, a light brush of oil on the pan is fine.
Brush for the mayo mix. No brush, no problem, use the back of a spoon.

How to store it, though it rarely survives

Cool leftovers completely, then wrap in foil and refrigerate up to 2 days. Reheat at 175 C, 350 F for about 10 minutes, uncovered for the last couple minutes to re crisp. I think this tastes better the next day, the flavors settle down and get cozy, but honestly, in my house it never lasts more than a day.

How we like to serve it

We slice it thick and serve with a crisp salad, pickles, and a warm bowl of tomato soup if we’re feeling proper. My little tradition is a drizzle of hot honey on my slice. Sounds odd, tastes delightful. On a picnic, I wrap slices in foil and toss them into a warm cooler. Road trip snack of champions.

Pro tips I learned the painfully normal way

I once tried rushing the steak sear and regretted it because it steamed and turned gray. Give it space in the pan; batches are boring but worth it.
Don’t skip the brief rest after baking. The cheese sets just enough so your slices behave. If you cut too soon, you get a delicious landslide.
Season lightly early, then again at the end. It’s easier to add than to fix salty filling later.

FAQ because you asked and I’ve been there too

Can I use leftover steak?

Absolutely. Slice it thin, warm it gently with the veg just until heated. No need to cook it again or it will go tough. Leftover roast works great too.

What bread works best if I can’t find a classic French loaf?

Italian loaf or a big oval country bread is lovely. Baguettes work, just split the filling between two. Sourdough is tasty but the crust can be a bit fierce for slicing.

Do I have to use cream cheese?

Nope. It’s optional. You can skip it or use a splash of heavy cream instead. Or even a spoon of ricotta. I tend to think a little binder makes tidier slices.

How do I keep the bottom from getting soggy?

Brush the inside with the mayo mix, pre toast the shell for a couple minutes, and avoid watery add ins. Also, let the filling bubble away until it’s glossy not soupy.

Can I make this ahead?

You can assemble it a few hours ahead and keep it in the fridge. Bake right before serving. If it’s very cold, give it an extra couple minutes in the oven.

Is there a good gluten free option?

Use a sturdy gluten free loaf and be gentle when hollowing. The technique is the same. And more cheese helps hold it together, which is always fun.

Oh, and totally unrelated, but I started a tiny herb garden last spring and the parsley in this loaf came from that scrappy windowsill planter. Little things like that make me unreasonably happy.

If you like making your own compound butter, this simple garlic butter guide is a keeper and plays nicely here.

Steak Stuffed French Bread