Ingredients
8 ounces Ribeye Steak thinly sliced
1/2 teaspoon Kosher salt divided
1/4 coarse ground black pepper divided
1 tablespoon canola oil
1 tablespoon Worcestershire sauce
2 tablespoons butter
1 green bell pepper sliced
1 yellow onion sliced
4 ounces mushrooms sliced
1 loaf French bread cut in half lengthwise
1/3 cup mayonnaise
8 ounces Provolone cheese sliced
Instructions:
-Preheat the oven to 375 degrees.
-Season the steak with half of the salt and pepper and all the canola oil.
-Heat a cast iron skillet on high heat and cook the steak for 2 minutes without stiring or flipping.
-Add the Worcestershire sauce and stir.Remove from the pan and add in the butter, green bell peppers, onions, mushrooms and the rest of the salt and pepper.
-Cook for 3-4 minutes or until slightly browned.Spread mayonnaise over both halves of the bread.
-Cover with half of the provolone cheese, then add the steak and vegetables along with the rest of the cheese on top.
-Cook for 15 minutes on the middle rack until browned.