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A Philly cheesesteak braid cut into slices with a bowl of au jus on the side.
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Philly Cheesesteak Braid

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!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: philly cheesesteak
Servings: 4 people
Calories: 600kcal
Author: Kelsey Byrnes

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!

Nutrition

Calories: 600kcal | Carbohydrates: 55g | Protein: 32g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 900mg | Potassium: 350mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1005IU | Vitamin C: 32mg | Calcium: 480mg | Iron: 5.1mg