Ingredients
-
1 lb thinly sliced steak (ribeye, sirloin, or shaved beef)
-
1 tbsp olive oil
-
1 medium onion, thinly sliced
-
1 green bell pepper, thinly sliced
-
2 cloves garlic, minced
-
Salt & black pepper, to taste
-
8 slices frozen garlic Texas toast (store-bought or homemade)
-
1 1/2 cups shredded mozzarella cheese (or provolone/cheddar blend)
-
1/4 cup mayonnaise (optional, for spreading)
-
Fresh parsley or green onions, chopped (for garnish)
Instructions
-
Cook the steak
-
Heat olive oil in a large skillet over medium-high heat.
-
Add steak slices, season with salt & pepper, and cook for 3–5 minutes until browned. Remove and set aside.
-
-
Sauté veggies
-
In the same skillet, add onion, bell pepper, and garlic. Cook 5 minutes until softened.
-
Return steak to skillet, toss together, and remove from heat.
-
-
Bake garlic toast
-
Preheat oven to 425°F (220°C).
-
Place garlic toast slices on a baking sheet and bake for 5 minutes until lightly crisp (do not fully cook yet).
-
-
Assemble
-
Spread each toast lightly with mayonnaise (optional).
-
Top with steak & veggie mixture, then sprinkle generously with cheese.
-
-
Finish baking
-
Return loaded toasts to oven and bake 5–7 minutes, until cheese is melted and bubbly.
-
-
Serve
-
Garnish with parsley or green onions. Serve hot with a side salad or fries.
-
Notes
-
Cheese Options: Mozzarella gives a great melt, but provolone makes it taste like a Philly cheesesteak.
-
Steak Shortcuts: Use shaved beef (sold near steak at grocery stores) for quicker cooking.
-
Spice It Up: Add jalapeños or a drizzle of hot sauce for extra kick.
-
Meal Prep Tip: Cook steak and veggies ahead of time; assemble on toast just before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2 slices
- Calories: 520
- Sugar: 4g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 32g