Description
Mega Stuffed Ramen Bread Bowl is where creamy mac meets chewy ramen, topped with juicy seared steak—all tucked into a crispy garlic-butter sourdough bowl. It’s rich, cozy, and anything but boring!! Perfect for game days, cozy nights in, or when you’re ready to wow a hungry crowd. Serve it hot and cheesy and don’t forget to grab a spoon (and maybe a knife!).
Ingredients
For the Bread Bowl:
2 large round sourdough bread loaves
2 tbsp butter, melted
1 tsp garlic powder
1 tsp fresh parsley, chopped
For the Cheesy Ramen Mac Fusion:
2 packs ramen noodles (discard seasoning packets)
2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk (warm)
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ tsp paprika
Salt & pepper, to taste
For the Steak Topping:
1 lb sirloin or ribeye steak, cut into bite-sized cubes
1 tbsp olive oil
1 tsp garlic powder
½ tsp black pepper
½ tsp smoked paprika
Pinch of salt
Optional Garnishes:
Fresh parsley, chopped
Crispy bacon bits
Instructions
Prepare the Bread Bowls:
Cut the tops off the sourdough loaves and hollow out the centers, leaving about 1 inch of bread around the edges. Mix melted butter with garlic powder and parsley, then brush generously inside each bread bowl. Bake at 350°F (175°C) for 8–10 minutes until golden and slightly crisp.Cook the Ramen Mac:
Boil ramen noodles until just al dente, then drain and set aside. In a saucepan, melt butter, whisk in flour, and cook for 1 minute. Slowly whisk in warm milk until thick and smooth. Stir in cheddar, mozzarella, and Parmesan until melted. Season with paprika, salt, and pepper. Toss noodles in the sauce until fully coated.Sear the Steak:
Heat olive oil in a skillet over medium-high heat. Add steak cubes and season with garlic powder, black pepper, smoked paprika, and a pinch of salt. Sear for 3–4 minutes until browned outside and tender inside. Don’t overcook—you want them juicy!Assemble the Bread Bowls:
Spoon cheesy ramen mac into each toasted bread bowl. Pile the steak cubes right on top. Sprinkle on bacon bits if using, and finish with a bit of chopped parsley.
Serve & Enjoy:
Grab your spoon and dig in! The cheesy sauce, seared steak, and garlicky bread are a total comfort food combo.
Notes
Make-Ahead Tips: You can prep the cheese sauce and steak a day ahead. Just warm before assembling.
Bread Swap: No sourdough? Use any sturdy round loaf like Italian or French.
Cheese Options: Feel free to mix it up—try Gruyère, pepper jack, or a smoked cheddar.
Want spice? A pinch of cayenne or drizzle of hot sauce in the cheese sauce does wonders.
Storage: Store leftovers in the fridge for up to 3 days. Keep bread separate if possible to avoid sogginess. Reheat in the oven for best texture.