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Easy CHEESY, CHIMICHURRI STEAK PULL-APART BREAD (Gluten-free)

Wedges of fluffy, crusty bread loaded with ribeye, cheese and bright chimichurri sauce... it's like garlic bread meets ultimate steak sandwich in poppable, pull-apart bites!


'Easy cheesy chimichurri' is just so fun to say! Almost as fun as this pull-apart bread is to eat... and as easy as it is to make. This loaf of deliciousness comes together in 30 minutes or less thanks to pre-shaved ribeye and shredded cheese.


Easy CHEESY, CHIMICHURRI STEAK PULL-APART BREAD (Gluten-free)



Everyone loves a good easy pull-apart bread recipe, but this Cheesy, Chimichurri Steak Bread is sure to be a hit and your most requested appetizer! You can even prep it all ahead of time for super-stress-free entertaining.


The bottom of the loaf turned into the most perfectly crunchy, 'buttery' garlic bread layer

and the leftovers reheated perfectly in the air fryer the next day.🥰 What little was left over.😜



Easy CHEESY, CHIMICHURRI STEAK PULL-APART BREAD (Gluten-free)



Easy CHEESY, CHIMICHURRI STEAK PULL-APART BREAD (Gluten-free)
Cut the loaf in a diamond pattern. Be careful not to slice all the way through the bottom of the bread.



Easy CHEESY, CHIMICHURRI STEAK PULL-APART BREAD (Gluten-free)
Combine the filling ingredients. Use whichever melty cheeses you enjoy.



Easy CHEESY, CHIMICHURRI STEAK PULL-APART BREAD (Gluten-free)
Stuff the filling into every cut and crevice.



Easy CHEESY, CHIMICHURRI STEAK PULL-APART BREAD (Gluten-free)
Drizzle with olive oil and bake until crunchy and melty!


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Easy CHEESY, CHIMICHURRI STEAK PULL-APART BREAD (Gluten-free)


INGREDIENTS:

  • 1 lb shaved ribeye

  • 1.5 cup shredded mozzarella

  • 1.5 cup shredded Colby jack

  • 1 cup chimichurri sauce (split)- I used a premade chimichurri and brightened it up with chopped fresh parsley, red chili, and sundried tomatoes.

  • Salt to taste

  • 1 Loaf Artisan-style bread (I used gluten-free GreenLite Artisan Bread available at Whole Foods).

  • Olive oil to drizzle



DIRECTIONS:

✔️ Preheat oven to 350F.

✔️ In a bowl, combine ribeye, cheeses, chimichurri sauce (save some for dipping), and salt.

✔️ Slice the bread in a diamond pattern (be careful to not slice all the way to the bottom of the loaf).

✔️ Fill the sliced crevices with the cheese-steak-chimi mixture.

✔️ Place the stuffed loaf onto a sheet pan.

✔️ Drizzle with olive oil.

✔️ Bake ~13 minutes until the cheese is bubbly and crust is crunchy.

✔️ Sprinkle with salt.

✔️ Pull off a big, loaded chunk and dunk it into the extra chimichurri.

✔️ ENJOY!






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