8 oz ribeye steak, thinly sliced
Salt and pepper, to taste
1 Tbsp canola oil
1 Tbsp Worcestershire sauce
2 Tbsp butter
1 green bell pepper, sliced
1 yellow onion, sliced
4 oz mushrooms, sliced
1 loaf French bread, cut in half lengthwise
¼ C mayonnaise
8 oz Provolone cheese, sliced
Preheat oven to 400 degrees. 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 mushrooms 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 and serve immediately.
Recipe courtesy of therecipecritic.com.