8 ounces Ribeye Steak , thinly sliced
1/2 teaspoon Kosher salt , divided
1/4 teaspoon coarse ground black pepper , divided
1 tablespoon canola oil
1 tablespoon Worcestershire sauce
2 tablespoons butter
1 green bell pepper , sliced
1 yellow onion , sliced
4 ounces mushrooms , sliced
1 loaf French bread , cut in half lengthwise
1/3 cup mayonnaise
8 ounces Provolone cheese , sliced
Preheat the oven to 375 degrees.
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 stiring or flipping.
Add the Worcestershire sauce and stir.
Remove from the pan and 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 15 minutes on the middle rack until browned.