Picture this: tender steak nestled between layers of gooey provolone cheese, all wrapped up in a cozy braid of golden, flaky dough. The Philly Cheesesteak Braid is more than just a dish; it’s a crowd-pleaser that ignites the senses. After multiple attempts and tweaks, I’ve honed this recipe into something truly delightful, perfect for gatherings or an easy weeknight meal. Plus, for another delicious idea, check out my Honey Glazed Chicken.
About Philly Cheesesteak Braid
This dish is a warm embrace of classic American comfort, rooted in the heart of Philadelphia. The first time I made it, overflowing cheese and juices hinted at a great recipe, but each subsequent trial refined the process. With its affordable ingredients, it fits seamlessly into family dinners or casual gatherings. It’s versatile, too—switch up the cheese or add your favorite spices for a personal touch!
- Quick preparation makes it a fantastic option for busy weeknights.
- Budget-friendly ingredients make it easy to whip up without breaking the bank.
- A family favorite that resonates with the cozy, hearty flavors everyone loves.
- This braid has roots deep in American culinary culture, showcasing the beloved cheesesteak.
Key Ingredients & Their Roles
- Frozen Philly Cheesesteak Meat: the heart and soul of the dish; for a twist, try shredded chicken instead.
- Provolone Cheese: melts beautifully for that gooey texture; mozzarella also works if you prefer a milder flavor.
- Bell Peppers: add a fresh crunch; consider using red or yellow for sweeter notes.
- Frozen Bread Dough: simplifies the process; homemade bread can elevate the dish, though.
How to Make Philly Cheesesteak Braid
- Preheat your oven to 350°F, and line a rimmed sheet pan with parchment; this helps catch any flavorful drippings.
- Heat a large skillet over medium-high heat, then add the vegetable oil. Sauté the onions and bell peppers for about 8-10 minutes until they’re tender and fragrant.
- Introduce the frozen beef filling, stirring occasionally until everything is cooked through; the mixture should be a lovely golden-brown mix.
- If grease pools at the bottom, drain it—nobody wants a soggy bottom on their braid!
- Roll out the thawed bread dough into a large rectangle and use a pizza cutter to slice the sides into strips, roughly 12 per side.
- Add four slices of provolone cheese down the center, followed by the beef mixture, and top with four more cheese slices.
- Fold the strips over the filling alternately, brush with a whisked egg yolk mixed with water.
- Bake for 22-24 minutes until the top is golden brown and inviting.
Pro Tips & Troubleshooting
- One of my big discoveries was ensuring the meat and veggie mix isn’t too greasy; it really helps keep the braid crisp.
- A common mistake is leaving too much moisture in the filling—drain it well before assembly.
- Try adding a sprinkle of Italian seasoning for an additional flavor layer, especially if hosting during cooler months.
- This recipe scales well. Simply double the ingredients and use two baking sheets to keep everything even.
Storage & Make-Ahead Guide
This Philly Cheesesteak Braid holds up well in the fridge for 3-4 days. For longer storage, wrap tightly and freeze for up to 2 months. When ready to enjoy, reheat it in the oven for about 15-20 minutes at 350°F to bring back that crispy texture. I found that storing it properly kept the braid from becoming soggy, ensuring every bite stayed satisfying.
Serving Suggestions
Pair this braid with a crisp garden salad for a well-rounded meal, or serve it alongside some spicy potato wedges for delightful contrast. Looking for more? Don’t miss my Vegetable Soup or Black Bean Soup.
Frequently Asked Questions
- Can I make this ahead of time? Yes! You can prepare the filling and assemble the braid, then freeze it before baking.
- What can I use instead of provolone cheese? Mozzarella or cheddar work well as substitutes.
- How do I know when the braid is done? Look for a golden brown crust on top—this usually takes about 22-24 minutes.
- Can I use different veggies? Absolutely! Mushrooms, spinach, or even jalapeños can add a touch of personal flair.
- How should I store leftover braid? Wrapped tightly, it can last about 3-4 days in the fridge or up to 2 months in the freezer.
Final Thoughts
Bringing a slice of Philly into your kitchen, this Philly Cheesesteak Braid is a true joy to create and share. It always becomes a favorite at gatherings, and I love seeing how everyone enjoys it. Feel free to share your results with me; I can’t wait to hear how your braids turned out!
More Recipes You’ll Love
- Honey Glazed Chicken – a sweet and savory dish that complements the flavors of a Philly Cheesesteak.
- Potato Leek Soup – a rich and hearty soup that pairs well with cheesy recipes.
- Creamy Italian Meatball Soup – a comforting blend of flavors that resonate with the Philly Cheesesteak.
- Spaghetti Carbonara – a classic Italian dish that offers a satisfying texture and flavor contrast.
- Air Fryer Chicken Wings – crispy and flavorful, these wings make a perfect side for a cheesesteak meal.
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 teaspoon beef bouillon powder
- 0.5 teaspoon seasoned salt
- 1 pound frozen bread dough thawed
- 8 slices provolone cheese
- 1 large 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.
- Add the beef, stirring occasionally until cooked through.
- Stir in the beef bouillon and seasoned salt; remove from the heat.
- Drain any grease or juices pooled in the pan to avoid a soggy braid.
- Roll out the thawed bread dough 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 filling, alternating sides.
- In a small bowl, whisk together the egg yolk and water; brush the egg wash over the dough.
- Bake for 22-24 minutes, or until golden brown on top.