Dinner (Print Version)
Ingredients:
01 -
8 ounces Rib eye Steak, thinly sliced (Choose well-marbled Rib eye for a tender texture).
02 -
1/2 teaspoon Kosher salt, divided (Use half for seasoning the steak, the rest for veggies).
03 -
1/4 teaspoon coarse ground black pepper, divided (Half for steak, half for vegetables).
04 -
1 tablespoon canola oil (For searing the steak to lock in flavor).
05 -
1 tablespoon Worcestershire sauce (Adds a rich, umami flavor to the beef).
06 -
2 tablespoons butter (Used to sauté the vegetables).
07 -
1 green bell pepper, sliced (Sliced thinly for even cooking).
08 -
1 yellow onion, sliced (Adds sweetness to balance the savory flavors).
09 -
4 ounces mushrooms, sliced (For earthy depth to the mixture).
10 -
1 loaf French bread, cut in half lengthwise (The base of the cheesy bread, use a fresh loaf).
11 -
1/3 cup mayonnaise (Spread for richness on the bread).
12 -
8 ounces Provolone cheese, sliced (Melts beautifully over the steak and veggies).
Instructions:
01 -
Set the oven temperature to 375°F.
02 -
Season the thinly sliced beef with half the kosher salt, pepper, and canola oil.
03 -
Heat a skillet over high heat, then sear the beef undisturbed for 2 minutes.
04 -
Add Worcestershire sauce, stir briefly, then remove the beef from the skillet.
05 -
In the same skillet, add butter, bell peppers, onions, and mushrooms along with the remaining salt and pepper. Cook until golden, about 3-4 minutes.
06 -
Spread mayonnaise evenly on both halves of the French bread.
07 -
Layer half of the Provolone cheese on the bread, then top with the beef and sautéed vegetables. Finish with the remaining cheese.
08 -
Place the bread on the middle rack of the oven and bake for 15 minutes, or until the bread is golden and the cheese is melted.
Notes:
01 -
Use a sharp knife to slice the steak thinly for even cooking.
02 -
Prepping the vegetables ahead of time makes the cooking process smoother.
03 -
This recipe is great for a quick dinner or a hearty appetizer.