8 oz / 230 g rib eye steak, thinly sliced
8 ounces/230 Provolone cheese, sliced.
4 ounces/115 grams sliced ​​mushrooms.
1 loaf of French bread, halved lengthwise
1 green pepper cut into slices.
1 yellow onion cut into slices.
1/3 cup of mayonnaise.
1 tablespoon of canola oil.
1 tablespoon of Worcestershire sauce.
2 tablespoons of butter.
1/2 teaspoon sea salt.
Ground black pepper.

Instructions :

Step 1:

I set the oven temperature to 375 degrees Fahrenheit. And with half the sea salt, black pepper and all of the canola oil, I seasoned the steak.

Step 2:

Over high heat, I heated up a cast iron skillet and cooked the steaks for 2 minutes without flipping or stirring.

Step 3:
Add and whisk in Worcestershire sauce. I put the butter with the green peppers, onions, mushrooms, and the rest of the salt and pepper in the skillet. I cooked for 4 minutes until browned a little.

step 4 :

Spread mayonnaise on both halves of the bread.

step 5 :

I covered half of the provolone cheese, then finished the steak and vegetables with the remaining cheese.

step 6 :

I have cooked until browned for 10 to 15 minutes on the middle rack.


PROVOLONE is called for in the recipe but you can use any cheese you like.