Categories: Pizza/flatbread
Ingredients
- 8 ounces Ribeye Steak, thinly sliced
- salt and pepper, to taste
- 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
- 1/4 cup mayonnaise
- 8 ounces Provolone cheese, sliced
Directions
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Preheat the oven to 400 degrees.
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Add the salt and pepper to the ribeye steak.
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Heat the canola oil on high heat in a cast iron skillet.
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Add the steak to the skillet and cook for 2 minutes or until the meat has a good sear (don’t flip).
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Add the Worcestershire sauce and toss with the meat.
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Remove from the pan, add the butter, bell peppers, onion and mushroom to the pan.
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Season with salt and pepper to taste.
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Cook for two minutes, stirring occasionally.
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Spread mayonnaise over both halves of the bread.
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Layer with slices of Provolone cheese.
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Add the steak and vegetables.
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Layer with remaining cheese.
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Cook for 10-15 minutes on the middle rack until browned.
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Slice into two inch thick slices and serve immediately.