Philly cheesesteak garlic bread
This cheesy garlic bread recipe is a must-try. Filled with roast beef and French onion dip, it’s the perfect starter or side.
- 200g Coles French Onion Dip
- 80g butter, softened
- 2 tbs finely chopped chives
- 2 tbs finely chopped thyme
- 1 garlic clove, crushed
- 250g vintage cheddar, coarsely grated
- 500g Coles Finest by Laurent White Sourdough Vienna
- 300g rare roast beef, thinly sliced
Prepare a camp fire. Combine the French onion dip, butter, chives, thyme, garlic and three-quarters of the cheddar in a bowl.
Slice the bread at 2cm intervals, without cutting all the way through. Spread each slit with cheddar mixture and insert the beef. Sprinkle with the remaining cheddar.
Wrap in 2 sheets of baking paper and 2 sheets of foil. Place on a wire rack over low embers. Cook using indirect heat for 10 mins, rotating halfway through cooking. Uncover and cook for 2 mins or until golden and the cheese melts. Serve warm.
Serve with thyme sprigs
Make it at home
Bake the bread in the oven at 200°C for 10 mins. Unwrap and bake for a further 5 mins or until golden and the cheese melts.
Woody herbs, such as thyme and rosemary, can be dried in the pantry or on a windowsill. Store in a jar to be used in dishes.