Stuffed Cheesesteak Bread Loaf

Method

1. Place the bread loaf on a cutting board and line a chopstick along each long side. Using a sharp knife, cut 9 slits crosswise through the top of the loaf, stopping when you hit the chopsticks so you don't cut all the way through.
2. Slice the fleshy part off each bell pepper, discarding the core, ribs and seeds. Cut the pepper pieces into thin strips.
3. Season the flank steak all over with the salt and pepper.
4. Slice the steak very thinly at a 45-degree angle into pieces about ½ inch thick.
5. Heat the vegetable oil in a large cast-iron skillet over high heat. Add the steak and cook until a deep brown crust forms, about 4 minutes per side. Transfer the steak to a plate and set aside.
6. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
7. Add the sliced onion to the same skillet and cook over high heat until softened and lightly browned on the edges, about 5 minutes.
8. Push the onion to one side of the pan and add the bell pepper strips. Season everything with extra salt and pepper. Cook, stirring occasionally, until the peppers and onions are caramelized, about 5 more minutes. Remove the pan from the heat.
9. Place the sliced loaf on the prepared baking sheet.
10. Fold 9 provolone slices in half and tuck one into each slit. Place 2 pieces of steak in every other slit. Distribute the cooked peppers and onions among the slits that have steak. Lay the remaining 4 provolone slices over the top of the loaf.
11. Bake until the cheese is melted and browned, about 20 minutes.
12. Let the loaf rest a minute, then serve by pulling sections apart at the slits that contain only cheese.
13. Enjoy!