Ingredients
8ozribeye steak,thinly sliced
salt and pepper,to taste
1tbspcanola oil
1tbspworcestershire sauce
2tbspbutter
1green bell pepper,sliced
1yellow onion,sliced
4ozmushrooms,sliced
1loafFrench bread,cut in half lengthwise
¼cupmayonnaise
8ozprovolone cheese,sliced
Preparation
Preheat the oven to 400 degrees F.
Add the salt and pepper to the ribeye steak.
Heat the canola oil on high heat in a cast iron skillet.
Add the steak to the skillet and cook for 2 minutes or until the meat has a good sear (don’t flip).
Add the Worcestershire sauce and toss with the meat.
Remove from the pan, add the butter, bell peppers, onion and mushroom to the pan.
Season with salt and pepper to taste.
Cook for two minutes, stirring occasionally.
Spread mayonnaise over both halves of the bread.
Layer with slices of Provolone cheese.
Add the steak and vegetables.
Layer with remaining cheese.
Cook for 10 to 15 minutes on the middle rack until browned.
Slice into two inch thick slices and serve immediately.
