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!

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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!

Wait! Check out the other bread recipes I’ve shared on this foodtastic blog:

Easy 25-Minutes Classic Beef Chili Recipe

Mini Godfather Panini Recipe

Christmas Crack Sandwich Recipe

Grandma’s Cinnamon French Toast Recipe

Easy Cubano Sandwich Recipe

Homemade Disneyland Grilled Cheese Sandwich Recipe

Now, let’s get straight into today’s recipe…

What Do I Need To Make The Steak & Cheese Pull-Apart Bread?

For this easy and tasty bread recipe, you will need:

– Sourdough bread
– Provolone cheese

To marinate the steak:

– Boneless ribeye steak
– Worcestershire sauce
– Black pepper
– Kosher salt
– Garlic powder
– Onion powder

And, for the chimichurri sauce:

– Fresh parsley
– Fresh cilantro
– Fresh oregano
– Red pepper, chopped
– Shallot, chopped
– Garlic cloves, chopped
– Olive oil
– Cumin
– Salt
– Lemon juice
– Red wine vinegar

Since the chimichurri is an uncooked sauce, you will only need to use a food processor or blender.

[See the recipe card for measurements and instructions on how to make the Steak & Cheese Pull-Apart Bread]


Steak & Cheese Pull-Apart Bread Recipe

Bobby Boyd
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!
Prep Time 30 mins
Baking Time 15 mins
Total Time 45 mins
Course Breakfast, Dinner, Side Dish
Cuisine American


  • Oven
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • food processor


  • Sourdough bread
  • Provolone cheese

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


  • 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.


  1. It is important to semi-freeze the steak for at least 30 minutes. If not, it will be fatty, loose, and difficult to slice.
Keyword Homemade Chimichurri Sauce, Steak & Cheese Pull-Apart Bread
Tried this recipe?Post a picture on Instagram and mention @bboydla

This cheesesteak pull-apart bread recipe has been saved in my favorites. Wait till I find a way to keto-fy it. I’m sure your family will enjoy this recipe as much as mine did. 

If you tried this recipe, do let me know in the comments. Take a picture and share it on social media. Tag me @bobbyboydla on Instagram so that I can see it.


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Mary Cannova
Mary Cannova
1 year ago

I enjoyed you. I love you. Looked so tasty. You are a natural at this. Thank you so much??

Susan Owens
Susan Owens
1 year ago

Looks ooey gooey Good! Always so hungry after watching your cooking show❤?

Elda Gonzales
Elda Gonzales
1 year ago

Great chef ?‍?

1 year ago

Looks delicious!!!!!!

1 year ago

Did I have a petit mal seizure and miss it, or did you skip the part instructing us with what to do with the steak after you marinated it? Are we supposed to just cram it in the slits (no, not a double entendre)?

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1 year ago
Reply to  Carmont

Please see the recipe card. After marinating the steak for 30 minutes, you should wrap one or a few pieces in Provolone cheese and cram it into the slits. You can set some provolone cheese in the middle of the bread, place a few steak slices in the middle, and top with provolone cheese so that the middle of your pull-apart bread will be beautiful and tasty.