As the aroma of sautéed peppers and onions fills my kitchen, I find myself reminiscing about my many attempts at perfecting this Philly Cheesesteak Braid. Each time, I discover something new, whether it’s tweaking the cheese blend or mastering the dough braiding technique. With every dish, I’ve collected stories and insights, making this dish a delightful centerpiece for any gathering or family meal. If you enjoy cheesy goodness paired with tender steak and vibrant veggies, check out my Air Fryer Cheeseburger Wraps for another delicious option!
About Philly Cheesesteak Braid
This Philly Cheesesteak Braid is a scrumptious way to enjoy classic flavors in a fun-to-eat format. Developed through multiple test kitchens, I found that the balance of sautéed onions, peppers, and tender steak wrapped in golden-brown dough is not only visually appealing but also a huge hit with my family. It’s an economical meal that whips up quickly for busy weeknights, but it’s impressive enough for entertaining guests on game day.
- Weeknight-friendly: Prep in just 10 minutes!
- Budget-conscious: Feed a family of four without breaking the bank.
- Family favorite: Cozy flavors that kids and adults adore.
- Historical note: The cheesesteak hails from Philadelphia, adding a cultural twist to your table.
Key Ingredients & Their Roles
- Provolone Cheese: The gooey hero of this dish; consider mixing with mozzarella for extra stretch.
- Frozen Philly Cheesesteak Meat: A quick option that saves you time. Thinly sliced steak works too!
- Yellow Onion: Adds a natural sweetness when sautéed; you can substitute with shallots for a milder flavor.
- Green Bell Pepper: Brings a fresh crunch; swap with roasted red peppers for a sweeter taste.
How to Make Philly Cheesesteak Braid
- Preheat your oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper to catch any delicious juices.
- In a large skillet over medium-high heat, add vegetable oil and sauté the onion and bell pepper for 8-10 minutes, until they’re soft and fragrant.
- Introduce the frozen cheesesteak meat to the pan, stirring occasionally until it’s cooked through and the juices start to bubble.
- Mix in the beef bouillon powder and seasoned salt; it’s essential to drain any excess grease to keep your braid crisp.
Pro Tips & Troubleshooting
- After sautéing, I found it helpful to drain the beef mixture thoroughly to avoid a soggy braid.
- A common mistake is not cutting the dough strips evenly; use a pizza cutter for precision.
- If you’re feeling adventurous, try adding jalapeños for a spicy twist!
- This recipe can easily double; just ensure your baking sheet has enough room for the bigger braid.
Storage & Make-Ahead Guide
Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze it for up to 2 months; just reheat in the oven at 350°F for about 15-20 minutes to regain that crispy texture. In my tests, reheating in the oven brought back nearly as much original flavor and texture as when it was fresh.
Serving Suggestions
Serve your Philly Cheesesteak Braid with a side of crispy wedge fries and a fresh green salad. For some extra flavor, pair it with my Creamy Garlic Mashed Potatoes for a hearty meal.
Frequently Asked Questions
- Can I use fresh steak instead of frozen? Yes, just make sure to slice it thinly for even cooking.
- What kind of cheese is best? Provolone gives the best flavor, but you can try mozzarella or gouda too.
- Can I make this ahead of time? Absolutely! Prepare it ahead and refrigerate before baking.
- How can I make this vegetarian? Substitute the meat with sautéed mushrooms and a variety of veggies.
- What do I serve with Philly Cheesesteak Braid? It pairs well with fries, salads, or a tangy dipping sauce.
Final Thoughts
This Philly Cheesesteak Braid is a crowd-pleaser that brings the essence of a traditional cheesesteak into a fun and manageable format. My preferred way to enjoy it is fresh out of the oven, paired with a homemade dip. I invite you to try this recipe and share your experiences with me!
More Recipes You’ll Love
- Loaded Baked Potato Soup – complements the hearty flavors of Philly Cheesesteak.
- Cheesy Garlic Bread – perfect side to soak up the delicious fillings.
- Air Fryer Cheeseburger Wraps – connection via savory beef and cheese elements.
- Bacon Cheddar Gnocchi Soup – rich and creamy, ideal for a cozy meal.
- One Pot Cajun Chicken Pasta – adds a spicy flair that pairs well.
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Philly Cheesesteak Braid
Ingredients
- 1 teaspoon vegetable oil
- 1 cup yellow onion sliced
- 1 cup green bell pepper sliced
- 14 ounce frozen Philly cheesesteak meat
- 1 beef bouillon powder
- 1/2 teaspoon seasoned salt
- 1 pound frozen bread dough thawed
- 8 slices provolone cheese
- 1 egg yolk
- 1 tablespoon water
Instructions
- Preheat oven to 350°F and line a rimmed sheet pan with parchment paper.
- Place a large skillet over medium-high heat.
- Add the oil then sauté the onions and peppers for 8-10 minutes, stirring frequently until tender.
- Add the beef, stirring occasionally until cooked through.
- Stir in the beef bouillon and seasoned salt; remove from the heat.
- Drain any excess grease to avoid a soggy braid.
- Roll out the thawed bread dough and press into a large rectangle.
- Use a pizza cutter to cut each side of the braid into about 12 strips.
- Place four slices of provolone cheese down the center.
- Spoon the beef mixture on top of the cheese and finish with the four remaining cheese slices.
- Fold the strips of dough over the filing, alternating sides.
- In a small bowl, whisk together the egg yolk and 1 tablespoon of water; brush the egg wash over the dough.
- Bake for 22-24 minutes, or until golden brown on top.