I am amazed by this recipe and thankful that I came across it late one evening when I was searching for ideas to serve at a party we were hosting! My kids’ response was to tell me that, at times, you just stumble upon the exact thing you need to find.
16 ounces Ribeye Steak – thinly sliced
1 yellow onion – sliced
10-12 slices Provolone cheese
1 green bell pepper – sliced
1/3 cup mayonnaise
1 Tbsp. canola oil
1 loaf French bread – cut in half lengthwise
4 ounces mushrooms – sliced
1/2 tsp. Kosher salt – divided
2 Tbsp. butter
1/4 tsp. coarse ground black pepper – divided
1 Tbsp. Worcestershire sauce
Preheat the oven to 400°F.
Line a baking sheet with parchment paper. Set aside.
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 moving or flipping the meat.
Add the Worcestershire sauce and stir.
Remove the steak from the pan and transfer to a plate.
In the cast iron skillet, 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 10-15 minutes on the middle rack of the oven until browned.
Slice into two-inch-thick slices and serve immediately.