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Decadent Savory Pull-Apart Ribeye Loaf
40 min6 servingsEasy
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A decadent, savory pull-apart loaf stuffed with paper-thin shaved ribeye, sweet caramelized onions, and a molten blend of provolone and mozzarella cheeses, finished with a garlic-herb butter crust.
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Recipe Details
Prep15m
Cook25m
Total40m
Servings: 6
Difficulty: Easy
Per serving: 1/6 of the loaf
681
Calories
30.9g
Protein
0g
Carbs
0g
Fat
Estimated from the ingredients. Check the packaging for exact numbers.
Tags:
recipesdinnertimehomemadefoodvideos
Ingredients
Bread
- 1largeFrench Bread(hollowed out, center reserved)
Filling
- 1lbRibeye Steak(shaved thin)
- 2largeYellow onion(thinly sliced)
- 8sliceProvolone Cheese(aged)
- 1tspWorcestershire sauce(for steak seasoning)
Garlic Butter
- ½cupButter(melted)
- 4cloveGarlic(minced)
- 1tbspFresh parsley(finely chopped)
Instructions
Prep and Caramelization
- 1 Preheat oven to 375°F (190°C).
- 2 In a large skillet, sauté sliced onions in a little butter over medium heat until deeply golden brown, about 10-12 minutes. Remove onions from the pan.
- 3 Add shaved ribeye to the same hot pan, seasoning with salt, pepper, and Worcestershire sauce. Cook quickly until browned, about 3-4 minutes.
Assembly and Baking
- 1 Cut the top off the French loaf and scoop out the soft interior to create a 'boat'.
- 2 Whisk melted butter, minced garlic, and parsley together. Brush the inside and outside of the hollowed loaf generously.
- 3 Layer the bottom of the bread with half the provolone, followed by the steak and caramelized onions, then top with the remaining cheese.
- 4 Place the stuffed loaf on a baking sheet and bake for 12-15 minutes, or until the bread is golden and the cheese is bubbly and melted.
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