Steak and Shrimp Stuffed Bread

Steak and Shrimp Stuffed Bread is a bold and satisfying dish that blends tender slices of beef, juicy shrimp, sautéed vegetables, and melted cheeses inside a crispy baguette. It’s hearty, flavorful, and perfect for gatherings or a filling weeknight dinner.

Why You’ll Love This Recipe
This dish brings together everything you want in a comfort meal—savory, cheesy, crispy, and satisfying. Here’s why it’s sure to become a favorite:

Combines surf and turf in one delicious bite

Melty mozzarella and cheddar elevate the richness

Crispy bread crust with a warm, cheesy center

Easy to prepare and ready in under an hour

Impressive enough for guests, easy enough for weeknights

Great for slicing and sharing

Balanced with vegetables for texture and flavor

Versatile with optional add-ins or spice tweaks

One-pan filling simplifies cleanup

Makes leftovers you’ll look forward to

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Filling

steak, thinly sliced

shrimp, peeled and deveined

onion, finely chopped

bell pepper, finely chopped

garlic, minced

shredded mozzarella cheese

shredded cheddar cheese

paprika

garlic powder

onion powder

salt and black pepper to taste

olive oil

For the Bread

large baguette or loaf of Italian bread

butter, melted

parsley, chopped

directions
Prepare the filling:
In a large skillet, heat olive oil over medium-high heat. Add the steak and cook until browned, about 4–5 minutes. Remove from the skillet and set aside.

Cook shrimp and vegetables:
In the same skillet, add the shrimp, onion, bell pepper, and garlic. Cook for about 4–5 minutes, or until shrimp are pink and vegetables are softened.

Combine and season:
Return the cooked steak to the skillet. Season with paprika, garlic powder, onion powder, salt, and black pepper. Stir well, then mix in mozzarella and cheddar until melted and fully combined. Remove from heat.

Prepare the bread:
Preheat oven to 375°F (190°C). Cut the top off the baguette or loaf and hollow out the inside, leaving a sturdy shell.

Assemble:
Fill the hollowed bread with the steak and shrimp mixture. Press gently to compact the filling.

Bake:
Place the stuffed bread on a baking sheet. Brush the top with melted butter and sprinkle with chopped parsley. Bake for 15–20 minutes, or until the top is golden and the cheese is bubbly.

Serve:
Let the bread cool slightly before slicing into servings. Serve warm.

Servings and timing
Prep time: 20 minutes

Cooking time: 20 minutes

Total time: 40 minutes

Servings: 6

Calories per serving: Approximately 400 kcal

Difficulty: Moderate

Variations
Spicy kick: Add red pepper flakes or diced jalapeños to the filling.

Different cheeses: Use provolone or pepper jack for a flavor twist.

Vegetable boost: Add mushrooms, spinach, or sun-dried tomatoes to the filling.

Herb upgrade: Stir in fresh basil or thyme before baking for added depth.

Garlic butter bread: Infuse the melted butter with garlic before brushing the bread.

Southwestern version: Add corn, black beans, and cumin to the filling.

Low-carb option: Serve the filling in lettuce wraps or stuffed into bell peppers instead of bread.

Open-faced style: Use sliced bread and layer the filling on top for mini toasts.

Breakfast twist: Add scrambled eggs and serve for brunch.

Creamy version: Mix in a few tablespoons of cream cheese or sour cream for a richer filling.

storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, wrap slices in foil and warm in a 350°F (175°C) oven for 10–12 minutes until heated through. Avoid microwaving to maintain the bread’s crisp texture.

Freezing is not recommended due to the bread’s texture after thawing.

FAQs
Can I use pre-cooked shrimp?
Yes, but reduce the cooking time when adding to the vegetables to avoid overcooking.

What cut of steak works best?
Thinly sliced sirloin, flank steak, or ribeye are excellent choices for tenderness and flavor.

Can I make this ahead of time?
Yes, prepare the filling in advance and store it in the fridge. Assemble and bake just before serving.

Can I use frozen shrimp?
Yes, but thaw them completely and pat dry before cooking to avoid excess moisture.

How do I keep the bread from getting soggy?
Avoid overfilling and make sure the filling is not too wet. Baking helps crisp up the crust.

Can I use a different type of bread?
Yes, French bread, ciabatta, or any crusty loaf with a sturdy structure will work.

What’s the best way to slice the bread?
Use a serrated knife and let it cool slightly to prevent tearing or crumbling.

Can I omit the shrimp?
Certainly. You can use all steak or substitute with chicken or sautéed mushrooms.

Is this recipe kid-friendly?
Yes, you can adjust the seasoning and skip spicy ingredients to suit children’s tastes.

Can I add sauce?
Yes, a light spread of garlic aioli, chipotle mayo, or marinara can enhance the flavor.

Conclusion
Steak and Shrimp Stuffed Bread is a bold and hearty dish that delivers restaurant-level flavor with minimal effort. With its savory filling, melty cheese, and golden crust, it’s perfect for family dinners, game days, or any occasion that calls for indulgent, satisfying food. This recipe is easy to customize, simple to prepare, and always a crowd-pleaser.

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