Ingredients

• 16 oz ribeye steak, thinly sliced
• Salt and pepper, to taste
• 1 tbsp canola oil
• 1 tbsp Worcestershire sauce
• 2 tbsp butter
• 1 medium green bell pepper, sliced
• 1 medium yellow onion, sliced
• 4 oz mushrooms, sliced
• 1 loaf French bread, cut in half lengthwise
• ¼ cup mayonnaise
• 10-12 slices provolone cheese

Instructions

1. Preheat Oven: Set the oven to 400°F (200°C). Season the steak with salt and pepper.
2. Cook the Steak: Heat a large cast-iron skillet over medium-high heat. Add canola oil and sear the steak for about 2 minutes per side. Stir in Worcestershire sauce and toss. Remove from the pan.
3. Sauté the Veggies: Melt butter in the same skillet. Add bell pepper, onion, and mushrooms. Season with salt and pepper. Cook for about 2 minutes until tender.
4. Prepare the Bread: Spread mayonnaise evenly over both halves of the French bread. Layer with half of the provolone cheese slices.
5. Assemble: Add cooked steak and sautéed vegetables on top. Layer with remaining provolone cheese.
6. Bake: Place in the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
7. Serve: Slice into 2-inch pieces and serve immediately. Enjoy!

• Swap ribeye for sirloin or another cut of beef.
• Add pickled jalapeños for extra spice.
• Try different cheeses like mozzarella or white American cheese.