Name: Steak & Cheese PULL-A-PART Bread (DELICIOUS!)
Prep time: 00:30
Cook time: 00:15
Total time: 00:45
Cuisine: American
Ingredients: 20

This Steak & Cheese Pull-Apart Bread Recipe serves you tender and juicy ribeye steak and melted gooey Provolone cheese wrapped and baked in a delicious sourdough bread roll. Try it with homemade chimichurri dipping sauce!

Meat, cheese, and bread. Is there any better combination in existence? (No shade, vegans!) But for those of us that do partake, I tried my hand at a recipe I stumbled upon from the great Josh Elkin – The Steak & Cheese Pull-Apart Bread.

If you haven’t seen any of Josh Elkin’s recipes and don’t mind gaining 5 lbs, I highly recommend you check him out.

So anyway, I tried Josh’s Steak & Cheese Pull-Apart Bread Recipe (emphasis on the word TRIED), and even though it didn’t come out exactly how I intended, I must say it passes with a 10/10… as long as the presentation doesn’t count, but of course, we know it does!

Also, this recipe is topped with a homemade chimichurri sauce… I’ll be honest, I had to google how to spell that. And oh boy, did that really top it off! Well, it goes on top. Okay, enough with the terrible jokes. Try this recipe, and you will not be disappointed!

Steak & Cheese PULL-A-PART Bread (DELICIOUS!)

SERVING

prep time

00:30

COOK TIME

00:15

INGREDIENTS

TOTAL TIME

00:45

EQUIPMENT

Oven
Measuring cups and spoons
Cutting board
Knife
food processor

INGREDIENTS

‍

For the Steak:

Boneless ribeye steak
1/4 cup of Worcestershire sauce
1 teaspoon of black pepper
1 teaspoon of kosher salt
1 tablespoon of garlic powder
1 tablespoon of onion powder

‍

For the Chimichurri Sauce:

1 cup of fresh parsley
1 cup of fresh cilantro
1/3 cup of fresh oregano
1 red pepper, chopped
1 shallot, chopped
5 garlic cloves, chopped
2 tablespoons of olive oil
1/2 teaspoon of cumin
1 tablespoon of salt
2 tablespoons of lemon juice
1/3 cup of red wine vinegar
1/2 cup of olive oil extra to make the sauce smooth and runny

INSTRUCTIONS

Preheat the oven to 425 F.
Semi-freeze the ribeye steak by placing it in the freezer for 30 minutes, then take it out and slice it thinly.
Put the thinly sliced steak in a plastic ziplock bag and add the marinade — Worcestershire sauce, black pepper, kosher salt, garlic powder, and onion powder — straight into the bag. Seal it tightly, then shake it vigorously to combine the ingredients and coat the meat properly. Set it aside to marinate for 30 minutes (under room temperature).

‍

While the meat is marinating, make the chimichurri sauce…

Into the food processor, add the parsley, cilantro, oregano, chopped red pepper, shallot, and garlic cloves, and measure in the olive oil. Pulse the processor a few times.
Add the cumin, salt, lemon juice, and red wine vinegar to the processor. Before you start blending the ingredients, have about 1/2 cup of olive oil handy. Start blending the sauce while adding the olive oil gradually, and stop adding the olive oil once the ingredients are blending smoothly. Stop the food processor once the chimichurri sauce is smooth and runny.

‍

Now to the Pull-Apart Bread…

Place the sourdough and slice from the center (but not all the way to the bottom) in five or six points around the bread, as if you wanted to divide the bread into five equal halves. [See Video]
Take the marinated steak out of the bag. Wrap one or a few pieces of meat with provolone cheese and tuck into different corners of the slit-up bread. Do this until the bread has been stuffed with steak wrapped in cheese.
Place the bread in the oven to bake for 15 minutes.
Once the steak & cheese pull-apart bread is ready. Serve with the chimichurri dipping sauce, and enjoy pulling apart the bread with gooey sweet cheese.

‍

Notes

It is important to semi-freeze the steak for at least 30 minutes. If not, it will be fatty, loose, and difficult to slice.

If you haven’t seen any of Josh Elkin’s recipes and don’t mind gaining 5 lbs, I highly recommend you check him out.