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This Philly Cheesesteak Braid is filled with thinly sliced steak, sautéed onions and peppers and plenty of ooey gooey provolone cheese! Try this recipe for your next party, game day gathering or easy weeknight meal – it’s sure to be a hit!
As a mom of four young kids, I’m always trying to come up with dinner ideas that are quick, easy, delicious AND kid-friendly. Often times, I’ll gravitate to a one pot skillet meal (One Pot Spaghetti is always a hit!)….but other times, I whip up a delicious braid (and my kids get SO excited!).
My Taco Braid went viral on Instagram a couple years ago…and for good reason! It’s fascinating to watch and even better to enjoy! This Philly Cheesesteak Braid has the same concept, but is filled with savory cheesesteak fillings & loads of cheese!
Ingredients Needed
- Bread Dough – You can use frozen bread dough (a 1 pound loaf) or use a tube of refrigerated pizza crust.
- Philly Cheesesteak Meat – At most large grocery stores you can find frozen Philly cheesesteak meat in small boxes; a couple popular brands are Steak-Umm, Great Value and Gary’s Quick Steak. If you can’t find this, you can use about 14 ounces of ribeye or sirloin steak cut into very thin strips.
- Yellow Onion & Green Pepper – You’ll cut these into thin slices for quick cooking.
- Vegetable Oil – Or butter for sautéing the veggies and meat.
- Beef Bouillon Powder & Seasoned Salt – This will give the filling a boost of flavor!
- Provolone Cheese – Slices are easiest, but shredded provolone is fine too.
- Egg Yolk – This will be mixed with water to create an egg wash for a shiny golden brown top!
How to Make a Philly Cheesesteak Braid
Start by preheating the oven to 350F and lining a rimmed sheet pan with parchment paper or a silicone baking mat.
To make the filling, you’ll start by sautéing the veggies in a little oil or butter. Cook until they’re softened.
Next, add the meat and cook until you don’t see any more red color from the meat. Add the seasonings and stir until heated through. Drain if needed.
Use a rolling pin to roll the loaf of bread dough into a large rectangle. Cut 1-inch slices down the sides of the dough. You should have about 10-12 strips of dough on each side.
Now it’s time to fill the braid! You’ll start with provolone cheese – these slices will act as a moisture barrier between the bread and the meat/veggie filling.
Then add the beef and veggies.
Top with the remaining four slices of cheese and start crossing the dough over the filling one strip at a time, until complete. Transfer to the prepared pan.
Whisk together the egg yolk and water and brush it over the braid. Bake until golden brown.
Serving Suggestions
Cut the warm braid into slices with a serrated knife and serve warm! Top with a little fresh parsley and warm au jus, if desired!
To make a meal out of it, serve with a fresh green salad and a bowl of fruit – easy peasy!
Frequently Asked Questions
If you’re using a loaf of frozen bread dough, yes. Let the filling cool before assembling the braid then assemble as instructed (minus the egg wash). Cover the braid well with cling wrap and refrigerate for up to 24 hours. When you’re ready to bake it, brush with egg wash and bake in a preheated oven. It may take a little longer as it’s starting cold.
If you’re using a tube of refrigerated pizza crust, no. Here’s why… the dough that comes in a tube isn’t meant to have a “rise time.” Therefore, if you let it rest instead of baking immediately, it loses its ability to get nice and puffy! Instead, I’d recommend that you make the filling and refrigerate that until you’re ready to cook the braid.
Absolutely! Feel free to add sliced mushrooms, red bell pepper, sliced jalapeños, etc! Or, remove the onion and/or pepper and keep it simple and meaty!
As for the cheese, you can opt to use American, Mozzarella or Cheez Wiz. When I visited Philadelphia, I was shocked to see that Cheez Wiz is deemed the “authentic” way to eat a Philly! I always thought it was provolone…and prefer it that way! 🙂
Let the slices cool off then place in an airtight container and refrigerate for up to 5 days. Reheat in the microwave or in the oven at a low temperature.
You can also freeze leftover slices and thaw/reheat later on!
Other Recipes You’ll Love
- Philly Cheesesteak Sliders
- Philly Cheesesteak Sloppy Joes
- One Pot Philly Cheesesteak Pasta
- Buffalo Chicken Braid
- Pizza Braid
Philly Cheesesteak Braid
Equipment
- 1 rimmed baking sheet
Ingredients
- 1 teaspoon vegetable oil
- 1 cup yellow onion slices
- 1 cup green bell pepper slices
- 1 14-ounce box 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℉ and line a rimmed sheet pan with parchment paper. (I recommend using a rimmed sheet pan so none of the juices overflow to the bottom of your oven.)
- 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.1 teaspoon vegetable oil, 1 cup yellow onion slices, 1 cup green bell pepper slices
- Add the beef, stirring occasionally until cooked through.1 14-ounce box frozen Philly cheesesteak meat
- Stir in the beef bouillon and seasoned salt; remove from the heat.1 beef bouillon powder, 1/2 teaspoon seasoned salt
- If you notice some grease/juices pooling in the bottom of the pan, I highly recommend draining it so you don't have a soggy braid!
- Roll out the thawed bread dough and press into a large rectangle.1 pound frozen bread dough
- Use a pizza cutter to cut each side of the braid into about 12 strips.
- Place four slices of provolone cheese down the center.8 slices provolone cheese
- 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.1 egg yolk, 1 tablespoon water
- Bake for 22-24 minutes, or until golden brown on top.
Notes
- Opt to use a refrigerated tube of pizza dough to speed up the prep time!
- Feel free to remove the vegetables or add additional vegetables such as mushrooms and jalapeño slices!
