8 ounces of Ribeye steak in thin slices
1/2 teaspoon kosher salt, divided
1/4 coarsely ground black pepper, coarsely divided
1 tablespoon of canola oil
1 tablespoon Worcestershire sauce
2 tablespoons of butter
1 green bell pepper, sliced
1 yellow onion, sliced
4 ounces of sliced mushrooms
1 French bread cut in half lengthwise
1/3 cup mayonnaise
8 ounces of sliced provolone cheese
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 over high heat and cook the steak for 2 minutes without stirring or turning. Add Worcestershire sauce and stir.
Remove from pan and add butter, green peppers, onions, mushrooms and remaining salt and pepper. Cook for 3-4 minutes or until the sauce is lightly browned.
Spread the mayonnaise over both halves of the bread.
Cover with half of the provolone cheese, then add the steak and vegetables and the rest of the cheese on top.
Bake for 15 minutes on the middle rack until golden brown.
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