southerncook
Ingredients
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
Directions
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.
Notes
• Bread: French Bread is the traditional bread but a similar Italian loaf or hoagie buns also work well.
• Cheese: Provolone is the only sliced cheese in the recipe but if you want to use a couple of cheeses, some good ones to use are cheddars – white cheddar and either medium or sharp cheddar.
• Make Ahead: Assemble the sandwich the evening prior and when ready to bake, follow the recipe for the instructions. You may need to let it bake a little longer.
• Storing: Transfer to an airtight container or zippered bag. It will last for up to 4 days.
• Freezing: Transfer to an airtight container or a freezer zippered bag and freeze for up to 3 months.
• Reheating: To keep your bread from getting soggy, wrap in aluminum foil and reheat in the oven for 15-20 minutes at 375°F.
