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Cheesy Steak and Pepper Garlic Bread Bites

  • Yields: 6–8 Servings
  • Cook time: 50 minutes
  • Prep time: 20 minutes

Ingredients

  • 1 head garlic
  • 1 teaspoon olive oil
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 8 ounces top sirloin steak
  • 1 tablespoon of your favorite dry rub seasoning (I use Full Moon Southern Seasoning)
  • 12-inch loaf French bread
  • 4 tablespoons unsalted butter (softened)
  • 8 ounces finely grated cheddar jack cheese

Instructions

(NOTE: Garlic butter and charred peppers can be prepared ahead of time and stored at room temperature until ready to assemble and grill the layered bread.)

Prepare grilled for medium-high heat cooking, approximately 400°F. Cut the top ¼ off of the head of garlic to expose the cloves. Place the garlic on a small sheet of aluminum foil, drizzle with olive oil and then wrap the foil around the garlic. Place the foil wrapped on the grill and allow it to cook for approximately 20 minutes until the cloves are soft to the touch. Place 3–4 of the roasted garlic cloves in a small bowl then mash with a fork. Add the butter and stir to combine.

Place bell peppers on the grill and cook allow them to char on all sides. Once charred, remove the stem, ribs, and seeds from the peppers and cut into thin strips.

Season the steak with half of the dry rub seasoning. Place steak on the grill and cook for 4–5 minutes per side until it reaches an internal temperature of 130°F. Remove and rest for 5 minutes then slice thin.

To assemble the cheesy garlic bread, slice the Italian loaf lengthwise then spread garlic butter on the cut side of each half. Top with approximately 5 oz. of shredded cheese, followed by sliced steak, peppers and the remaining cheese. Sprinkle remaining dry rub on top of the bread then place the bread on a baking sheet before setting it on the grill. Cover the grill and allow the bread to cook for approximately 10 minutes until the exterior of the bread is toasted and the cheese has completely melted. Cut into small sections and serve immediately.

  1. Credit: Clint Cantwell

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